Rootdown Wine Cellars

Rootdown was started by winemaker/owner Mike Lucia in 2014 initially as a rose-focused brand but has since grown to produce rose, white, and red. Mike got his start in wine at a very early age growing up in Healdsburg in Sonoma. After working for producers such as Ridge and earning a viticulture degree from Fresno State, Mike became the assistant winemaker at Copain in 2010. He oversaw the Tous Ensemble program and oversaw most aspects of day to day winemaking. Upon Copain’s sale to Kendall Jackson, Mike is now able to fully focus on Rootdown. Considered one of the most talented young winemakers in California, Rootdown is a label to watch.
"So how you gonna kick it? Gonna kick it rootdown." - Mike D.

Wines

Grenache Blanc ‘Redwood Glen’

Varietal: Grenache

Color: White

Farming Practice: Organic

Organic. 100% Grenache Blanc. The vineyard, Redwood Glenn, sits on fine silty loam and is located on the border between Dry Creek Valley and Russian River Valley just outside of Healdsburg. After picking the fruit, Mike foot-treads it and lets it sit for 6 hours on the skins. The fruit is then pressed, settled, and racked to neutral oak for fermentation. A quarter of the way through, the wine is racked back to stainless steel to get homogenous, then back to oak to finish fermentation. Post fermentation the wine stays in oak for another 4 monts before going to steel until bottling. This aids in keeping the wine in a state of reduction. Bottled with no additions beyond SO2. 100 cs produced

Mourvèdre ‘Dry Bone Ranch’

Varietal: Mourvèdre

Color: Red

Farming Practice

Sourced from Dry Bone Ranch Vineyard in Amador which sits at an elevation of 2700 ft. Soil- Josephin series which consists of deep, well drained soils that formed in colluvium and residuum weathered from altered sedimentary and extrusive igneous rocks. Harvested the same day as the Mourvedre rosé from 2 bins of what Mike determined as the riper, softer fruit. Destemmed but kept as whole berries. The idea behind this wine is to be fresh, full of energy and not extracted. To achieve this, there were no pumpovers or punchdowns. Instead, he simply wet the cap by pitcher and let the ferment ride out naturally. Because this is a spontaneous fermentation, (and in order to keep the native yeasts healthy) he fully drained the tank halfway through fermentation, gave it a bunch of oxygen and pumped it back into the ferment to finish. Keeping the style in mind, he pressed early and let it finish off in tank and then aged it in neutral barrels for only 7 months. 40 cs produced.

Mourvèdre Rose

Varietal: Mourvèdre

Color: Rose

Farming Practice

100% Mourvedre. Sourced from Dry Bone Ranch Vineyard in Amador which sits at an elevation of 2700 ft. Soil- Josephin series which consists of deep, well drained soils that formed in colluvium and residuum weathered from altered sedimentary and extrusive igneous rocks. Direct-pressed and settled. Spontaneous fermentation starts in steel and then goes to neutral oak to finish. Bottled with very low SO2 (<10 ppm free SO2) and no other additions.

Sangiovese ‘Jane’s Vineyard’

Varietal: Sangiovese

Color: Red

Farming Practice: Organic

Organic. 100% Sangiovese. Sourced from Janes Vineyard in Mendocino County. Soil: Talmage series which consists of very deep, somewhat excessively drained soils formed in alluvium from mixed sources. Harvested the same day as the Mourvedre rosé from 2 bins of what Mike determined as the riper, softer fruit. Destemmed but kept as whole berries. The idea behind this wine is to be fresh, full of energy and not extracted. To achieve this, there were no pumpovers or punchdowns. Instead, he simply wet the cap by pitcher and let the ferment ride out naturally. Because this is a spontaneous fermentation, (and in order to keep the native yeasts healthy) he fully drained the tank halfway through fermentation, gave it a bunch of oxygen and pumped it back into the ferment to finish. Keeping the style in mind, he pressed early and let it finish off in tank and then aged it in neutral barrels for only 7 months. 48 cs produced.

Sangiovese Rose

Varietal: Sangiovese

Color: Rose

Farming Practice: Organic

Organic. 100% Sangiovese. Sourced from Janes Vineyard in Mendocino County. Soil: Talmage series which consists of very deep, somewhat excessively drained soils formed in alluvium from mixed sources. Direct-pressed and settled. Spontaneous fermentation starts in steel and then goes to neutral oak to finish. Bottled with very low SO2 (<10 ppm free SO2) and no other additions.

Trousseau ‘St. Amant Vineyard’

Varietal: Trousseau

Color: Red

Farming Practice: Organic

Organic. Sourced from organically farmed St. Amant Vineyard in Amador County. Soil- The Honcut series consists of very deep, well drained soils that formed in moderately coarse textured alluvium from basic igneous and granitic rocks. Picked one week after the grapes for rosé were picked. Mike was inspired by a Tissot wine where he did whole cluster in stainless with a locked top and let the pressure of the ferment expel the liquid to another container making it a true carbonic. Mike fermented the Trousseau in a small egg shaped tank and had a hose hooked up to the bottom valve and a keg hooked up on the other end. After filling the tank, he loaded it up with Co2 and let it start naturally. After 6 weeks in the egg, he combined the two and basket pressed the must into neutral oak for where it fermented and aged for 7 months. 23 cs produced.

Trousseau Rose

Varietal: Trousseau

Color: Rose

Farming Practice: Organic

Organic. 100% Trousseau. Sourced from organically farmed St. Amant Vineyard in Amador County. Soil- The Honcut series consists of very deep, well drained soils that formed in moderately coarse textured alluvium from basic igneous and granitic rocks. Foot-tread, cold-soaked for 24 hours, pressed, and settled. Spontaneous fermentation starts in steel and then goes to neutral oak to finish. Bottled with very low SO2 (<10 ppm free SO2) and no other additions.

Press