We're doin' things a little different this spring with our first-ever Carbonic Maceration Natural Wine.
Say what? Lemme break it down for you. Most of the wine that you're used to sippin' on is made from the standard yeast-fueled fermentation, where grapes are destemmed, placed into tank, and either naturally occurring or manually added yeast strains convert the grape juice into alcohol. When wines are made via Carbonic Maceration, fermentation begins inside each individual berry. Crazy, right? First, we started by placing while clusters of Cinsault into our fermentation tanks and pumping the sealed vat full of carbon-dioxide to remove any oxygen. This causes the berries to release an enzyme that functions similarly to yeast and begins turning the grape sugars into alcohol. After a certain amount of time in tank (ours took nine days), the wine reaches 2% ABV, and the berries begin to burst. From there, we put the fermenting clusters through our press and back into the fermentation tank they went. At this point, native yeasts naturally occurring on the fruit finish the fermentation process, and the wine is placed into neutral French oak barrels to await bottling. Because we went au natural on this one, there was no fining, filtering, or any additions to the wine throughout the entire process.
The grapes come from a young vineyard called Snows Crossing in El Dorado County in the Sierra Foothills. Because it sits at an elevation of 3100', the grapes get a nice cool breeze throughout the growing season with plenty of sunshine. The result? Perfectly ripened fruit with just the right amount of acidity. The soils are primarily red volcanic with granite and iron oxide, which makes it perfect for growing Rhone varietals like Cinsault. We got word of this unique vineyard back in the spring of 2018 through our talented grower and friend, Ken Musso, who manages the property. We had long been on the hunt for more unique varieties and when Ken drove us up to Snows Crossing to show us his prized grown Cinsault and Tocai Friulano blocks we committed to the site and the grapes right on the spot. The words “we'll take 'em” probably left our lips about 2 minutes after we had stepped foot in the vineyard. We used grapes from this vineyard for Some Girls, but they also made an appearance in Stars Like Ours and few other unreleased wines yet to come.
Our label for this unique limited production wine features a photograph of the top half of a hand-painted female mannequin from the 1960s. As we were wandering through a local thrift store, we were captivated by the character and personality of the vintage piece. With a brightly painted face, pink lips and alluring aqua eyes, she reminds us that Some Girls, the cool ones at least, dance to the beat of their own drum. We believe that being different is good and that we don’t always have to conform–we can grow, dream, and be anything we want. This wine was bottled unfined and unfiltered with no added sulfites allowing this girl to find her natural rhythm.
So, how'd it go?
HOLY SHIT ARE WE PSYCHED ABOUT THIS WINE. It's funky, fresh, and oh so much fun. Chill this wine down for about 30 minutes prior to opening, and dance to your own beat! You're going to want to open your bottle (or three) by the Fall Equinox. Act now, because we only made 45 cases.
One of Tank's prized possessions is our beloved pinball machine. But this isn't just any run-of-the-mill pinball game. We've got a 1977 Evel Knievel Bally Professional Series 1 Home Model, with two flippers, three pop bumpers, two passive bumpers, two slingshots and a deluxe kick-out hole…ahem…if you want to be exact.
We decided to do some digging on the history of pinball, and what we found was pretty damn interesting:
For real. Not only was it considered a form of gambling, lawmakers legit thought the pinball industry had mafia ties. Crazy, right? But there's more. The mayor of New York orchestrated straight-up raids on pinball halls, smashing the games with sledgehammers and dumping them into the Hudson River.
That came in 1947. Prior to that, players maneuvered the ball by bumping, shaking, and tilting the machine. If it weren't for the flipper, we'd still be playing in seedy back rooms hiding from the man.
In 1976, over 40 years after the pinball ban began, a man named Roger Sharpe saved the day. Called as a star witness, this pinball wizard was considered one of the best in the country. But there was one hell of a curve ball thrown his way when the court demanded that he demonstrate his skill on the backup machine...the one he hadn't practiced on. In a Babe Ruth style move, he called his shot stating the ball would go through the middle lane on his next turn. With a swift shot of the flipper, that little silver ball zoomed through the middle lane, and the ban was overturned.
Want to know more? Here's an awesome doc you can watch on the youtube.
Now if you just want to drink some cool wines and play some pinball, make sure to stop by the garage and hang with us. ✌️
We're taking one giant leap for winemaking with our first Pét-Nat Sparkling Wine.
First of all, what exactly is Pét-Nat? Good question. Short for Pétillant Naturel and translated to "Natural Sparkling," this is the OG French method of making sparkling wine and dates back to the early 16th century. While most sparkling wines have their effervescence added during a second fermentation, Pét-Nat wines are bottled before they complete their first fermentation and the bubbles are produced by natural sugars in the grape juice.
The process is laborious, expensive and hard. The first two times we attempted to make a Pét-Nat, things didn't go as planned. Two years of learning and refinement later, we finally perfected the craft and the result is Space Crush.
Our friends from Babcock Ranch in Solano County hooked us up with a few small lots of their celestial Riesling. After some manual foot-stomping and a run through the basket press, the fermentation process began. After a few weeks, we moved the juice to bottles where the fermentation continued.
Then, we had to hand bottle and top each and every one of these using this filler and bright red Ferarri (yes, like the car) crown capper. Every. Single. Bottle. By. Hand. If that doesn't make Pet-Nat isn't a labor of love, we don't know what does.
Notice how the bottles look a little hazy, or might have some "stuff" in them? Space Crush is a natural wine and was not fully filtered. Because of this, there will be sediment inside each bottle from the Pét-Nat process that tells you it is legit. It's dirty, embrace it.
The label is fit for a Warhol exhibit. Since our first Pét-Nat was so out of this world, we decided on a retro cosmonaut theme, available in three mod colorways. The fun part? You'll receive a completely random color when you order.
And how'd it turn out? OH MY GOD. We nailed this one. It's fresh, crisp and complex with a floral perfume and green apple, peachy notes that endlessly orbit around your mouth. The texture is fascinating, the bubbles so satisfying and the finish extends to the moon.
Long before the masses started to flock to Napa Valley to sip on world-class wines and savor stupendous food, Calistoga’s majestic hot springs promised relaxation and healing to visitors both near and far.
Nothing in Calistoga is ordinary, including spa treatments. Darby opted for the Wine Country Scrub, a luxurious exfoliation with a little bit of wine-country swagger thanks to the scrub made from crushed grape seeds.
Next up, Grace got Perfectly Muddled. A spin on Calistoga’s famed historic mud baths, you get down and dirty in the garden, slathering your skin in mud and relaxing under the sun as it dries.
Mario stepped up to get the Groom and Go. This one’s for the guys and their skin needs. Curated, manly products (nothing frilly) help shed dead skin cells and replaced with newer, healthier ones. The result: Glowing skin and one happy Mario.
Bertus soaked his cares away in a gorgeous clawfoot tub during the Splish-Splash, an ode to the social bathhouses of days gone yonder.
Sigh. So relaxing.
Cheers to treating yo'self and thanks again to the homies at the Calistoga Motor Lodge and Spa for the heavenly day. We'll be back!
Spot landed in Hermosa Beach in the mid-1970s. When he wasn't serving as the album producer and sound engineer for punk bands like the Misfits and Black Flag, the photographer, who goes only by Spot, was out roller-skating around Hermosa with a camera and a keen eye for SoCal beach and punk culture during the late 70s.
He started taking photography seriously in 1969. Spot grew up with magazines like LIFE and was inspired by the black and white journalistic photos he saw, and when he got a Pentax, he was inseparable with his camera.
Best. Garage. Sale. Ever.
On March 11th, we started Garage Sale season off right with a straight-up banger. We released the magical 2017 vintage of Stars Like Ours Rosé, sold every last bottle of Facing Fire to benefit California wildfire victims, ate way too many tacos and two club members even got engaged (Congrats Deb and Ken!)
You all are the best members, friends and neighbors in the world, thanks for partying with us.
Trust us, you're not going to want to miss the rest of our 2018 Garage Sales.
1. Give Back
Come early to snag an ultra-rare masterpiece called Facing Fire. Only 24 cases exist of this 100% whole-cluster-fermented Grenache from our beloved Calistoga. $60 per bottle (plus discount) and a portion of the proceeds will go to victims of California wildfires. Line-up starts at 10:30am!
2. Love in the Form of Tacos
It's called Taco Addiction for a reason and it's easily Napa's hottest food truck. Owner and bad-ass chef Enya draws crowds with her jubilant spirit and seriously delicious handmade tortillas. You get 3 fresh, life-changing tacos included with your ticket. First come, first-served!
3. Rosé For Days
You read that right! This Garage Sale will mark the official release of the 2017 vintage of our legendary Stars Like Ours Rosé. If you can't make it, don't fret, it will be available online in a few weeks.
4. 25% Off Everything
It's no secret that our Garage Sales are hands down where our best deals are at. Whether you want to re-stock your cellar, ship some new releases to someone special or grab a bottle to take with you to dinner later that night, this is the time to buy anything and everything you've had your eye on.
We're filling up the garage with the classics and need your help shattering their high scores, no quarters necessary. Watch this to get inspired.
So, you in?
Garage Sale - Arcade Challenge
Sunday, March 11
11:00 am to 3:00 pm
Wine Club Members - Free plus 3 guests
Non-Club Peeps - $30 per person. Includes tacos, wine and games!
SOLD OUT! Thank you!
Inspired by the bold wines of Bordeaux, we blended some incredible Petit Verdot, Cabernet Sauvignon, Merlot and Cabernet Franc into the perfect storm of flavors and textures.
To make a powerful wine, we needed powerful fruit. This is where the Petit Verdot comes in. Petit Verdot is an underdog. It's underrated and typically not seen on its own or as the star of blends because of its intensity. Bertus and our team wanted to give this varietal a chance to shine, and you better believe they did just that.
Awhile back, we found ourselves on a serious Hemingway kick, obsessed with reading about the life and times of this deeply flawed yet adventurous and artistic man. When we learned that his first typewriter was a Corona #3, we tracked down and purchased the same vintage and model to see how it felt and if it would inspire us. And it did.
For this intellectual blend, we decided to sit down and type out one of our favorite quotes about standing up to adversity, looking it dead in the eye and saying, “bring it on”.
Intense aromas of plum, blackberry, violets and thyme hint towards the velvety mouthfeel and luscious dark flavors that make this blend a striking and downright cerebral wine.
I am the Storm.