Bright, expressive aromas of white peach and lemon curd rise from the glass and carry seamlessly onto the palate. Layers of stone fruit unfold with juicy nectarine and ripe pear, building dimension and a playful textural intricacy. Mouthwatering acidity drives the wine forward, lending energy and precision, and leaves you eagerly reaching for another sip.
Steamed clams, mussels, or oysters would be an ideal pairing. Grilled halibut, crab, English pea risotto, or pasta with pesto would make for a perfect pairing as well. For cheese, fresh ricotta or burrata are excellent matches.
Our Estate-owned Keyhole Ranch in northern Russian River Valley is home to our Italian white varietals. This vineyard’s microclimate is tempered by cool coastal breezes and frequent summer-morning fog. The soils are composed of gravel and clay loams.
The grapes were handpicked at night to preserve vibrant flavors. They were whole cluster pressed, using a long, slow low pressure extraction in a pneumatic bladder press. Multiple harvest dates from a single vineyard allows us to layer flavors based on differing maturity levels in the fruit. 15% Concrete Egg fermented and aged; 85% Stainless Steel Tank fermented, racked off of heavy lees after 3 months. Lees contact lends to textural complexity while maintaining fruit and bright varietal essences.
Bright, expressive aromas of white peach and lemon curd rise from the glass and carry seamlessly onto the palate. Layers of stone fruit unfold with juicy nectarine and ripe pear, building dimension and a playful textural intricacy. Mouthwatering acidity drives the wine forward, lending energy and precision, and leaves you eagerly reaching for another sip.
Our Estate-owned Keyhole Ranch in northern Russian River Valley is home to our Italian white varietals. This vineyard’s microclimate is tempered by cool coastal breezes and frequent summer-morning fog. The soils are composed of gravel and clay loams.
The grapes were handpicked at night to preserve vibrant flavors. They were whole cluster pressed, using a long, slow low pressure extraction in a pneumatic bladder press. Multiple harvest dates from a single vineyard allows us to layer flavors based on differing maturity levels in the fruit. 15% Concrete Egg fermented and aged; 85% Stainless Steel Tank fermented, racked off of heavy lees after 3 months. Lees contact lends to textural complexity while maintaining fruit and bright varietal essences.
It pairs ideally with steamed clams, mussels, or oysters, as well as grilled halibut, crab, English pea risotto, pasta with pesto, fresh ricotta, or burrata.
The 2025 vintage has an alcohol content of 13%.
The retail price is $30.00 per 750ml bottle, and wine club members receive a 20% discount, bringing their price to $24.00.
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