Organic. A mix of Abouriou, Zinfandel, Colombard, Valdiguié, and Carignan. 100% of this fruit is drawn from the Ricetti Vineyard, where the vines are planted all together, a site in the Redwood Valley of Mendocino with which winemaker Rosalind Reynolds has a special relationship. Reynolds splits this wine up into two harvest passes—the earlier-ripening varieties, Abouriou and Zinfandel, come in first; in this vintage they were given a seven-day maceration while fermenting in steel, then racked into neutral barriques for aging after. 2024 was a hot vintage in the Redwood Valley, which means the second pick of the “later-ripening” varieties happened only about a week later. The Valdiguié, Carignan and Colombard were crushed minimally with some fruit left in tank to prompt carbonic maceration; after about a week it was pressed to steel and transferred to neutral barrels after fermenting to dry. Blended together in spring just a week before bottling; unfined, unfiltered, 15ppm SO2 added. The cuvée name hails from the color of this juice while it’s fermenting, which Reynolds describes as “electric pink lemonade.”

Organic. 100% Carignan, sourced from the dry-farmed Ricetti in the Redwood Valley AVA in Mendocino. The fall Carignan from Ricetti is the same fruit as the ‘enhorabuena’ spring rosé, but picked a few weeks later for more color, more tannin and a higher final alcohol. In 24, the fruit for the red Carignan was fully foot crushed (to lean into its weight and richness of the warmer vtg) and placed into tank 100% whole cluster. After 10 days, the Carignan was pressed to tank to finish fermentation. Once dry, it was barreled down to neutral oak barriques and one neutral oak puncheon. In March, Carignan was racked to tank for bottling. Indigenous yeast fermentation. 25 ppm SO2 at bottling, no other additions, unfined and unfiltered.

Organic. 100% Valdigué drawn from the Ricetti Vineyard in Redwood Valley. Partially foot-crushed, left to ferment whole-cluster for ten days. Pressed off and finished fermentation in stainless steel, then moved to rest in neutral barriques for six months. Unfined, unfiltered, 10ppm SO2 added. Winemaker Rosalind Reynolds’ notes on this wine are great: “As always, the Valdiguié is the slowest fruit to ripen at Ricetti! Because 2024 was consistently warmer than 2023, the fruit came in with a bit more sugar, though it is still by far the least alcoholic and brightest red wine we make. And, I think, most aromatic, with such an intensely lovely nose of violets. It’s particularly wild making this wine, as the juice when first picked and crushed is a very nondescript greenish grey color. But, as it ferments, all those wonderful colors and aromas from the skins get pulled into the liquid, and the final wine is a vibrant purple hue and wonderfully expressive to smell and taste.”

Organic. 100% Muscat Vert. Winemaker Rosalind Reynold’s second time being able to fashion this cuvée entirely out of this variety, grown at a special vineyard in the Russian River Valley called Nakai. Compared to the 2023, this vintage is a touch more concentrated and perhaps more notably aromatic. Pressed direct, racked off gross lees into stainless steel; after ferment it was aged roughly six months in a combination of stainless and neutral oak. Bottled in March, 30ppm SO2 added, unfined and unfiltered. Reynolds isn’t entirely sure if this plantation is actually in the Muscat family, as it’s not as heady as many other iterations of that variety, but she does know that it is a special variety, quite different from the Colombard and Chardo with which she works, so it is a special bottling among the Emme wines.

Organic. 100% Colombard from the Ricetti Vineyard. In previous vintages, this white wine has been made as a Chardonnay/Colombard blend, but winemaker Rosalind Reynolds states that in this year she was ready to let the variety “shine on its own, [since] August and September in the Redwood Valley gave consistently hot days, without any major heat spikes, and cold nights – perfect for evenly ripening fruit, maintaining acidity, and developing flavor while not stressing out the vines.” Direct press, settled overnight, racked off gross lees to ferment and age in a combination of stainless steel tank and neutral oak. Blended in March of ’25, 20ppm SO2 added. Amando el sol means ‘loving the sun,’ an ode to bright golden Colombard fruit that ripens happily in the California heat.

Organic. 100% Carignan. Drawn from the single vineyard Ricetti in the Redwood Valley AVA in Mendocino. While the Carignan for rosé in 2022 and 2023 was picked at the same time as the Carignan for the red, in 2024 we did a separate rosé pick 2 weeks before the main red Carignan pick. We picked earlier because we were aiming for a little less color and a little more zip than in 2023. In addition, while the 2022 and 2023 Carignan rosé was foot crushed and left on skins for several hours, the 2024 Carignan rosé was foot crushed only minimally and then pressed directly – again, with the goal of extracting less color into the final wine. The result is a paler rosé with more minerality, and strawberry and cream aromas. Once pressed, the juice settled overnight, then was racked off gross less to stainless steel and fermented in tank. After primary fermentation finished, the wine was racked to a combination of neutral oak and stainless steel barrels. Both aged for 6 months, then were racked together to tank in late March for bottling. Indigenous yeast fermentation. SO2: 20 ppm total. No other additions, unfined and unfiltered.

Organic. 100% Grenache. Shake Ridge Ranch is a magical vineyard, and the Grenache from here is extra special – light in color, beautiful aromatics, but with a consistently strong tannic backbone that makes the wine ageworthy. The Grenache was fully foot-crushed, and left to ferment 100% whole cluster in tank. After a short maceration of seven days on its skins, it was pressed, and the wine was returned to tank to finish fermenting. Once fermentation finished, the Grenache was transferred to neutral oak barriques and one puncheon, where it aged for roughly ten months. In late July, all the barriques and puncheon of Grenache were racked to tank for bottling. 25 ppm SO2 added at bottling, no other additions, unfined and unfiltered.

Organic. 100% Merlot sourced from the dry-farmed Nakai Vineyard in the Russian River Valley. The fruit was foot-crushed in tank and left to ferment whole cluster – no destemming at all, which adds to the freshness of the final wine. After just over a week on skins, the Merlot was pressed to stainless steel to finish primary fermentation. Once dry, the wine was transferred to neutral oak barriques to go through malo and age on its lees for 10 months. In August, all the barrels of Merlot were racked to tank for bottling. This wine has spent an additional year aging in bottle before release. Indigenous yeast fermentation. 25 ppm SO2 added at bottling, no other additions, unfined and unfiltered. This is one of winemaker Rosalind Reynold’s most stirring wines, absolutely not what stereotypical Russian River reds or California Merlots are understood to be. It’s fragrant, deep, and persistent, with zero rusticity but also not too over-plump or weighty.

Organic. 100% Colombard from the dry-farmed Ricetti Vineyard in the Redwood Valley AVA. In 24, this Colombard was split into picks about 3 weeks apart in September. The first pick was crushed, wrapped up with dry ice to protect it, and cold soaked for four day. After four days it was pressed during fermentation and racked to steel to complete fermentation then racked to neutral barriques. The second pick was foot-crushed and skin-fermented for 10 days before pressing off to tank to finish dry and then barreled down to neutral barrique. The heat and time of fermentation pulled aromatics as well as tannin and color from the skins, making the resulting wine much more orange and textured than its sister. Both portions were aged separately over winter, then blended in March before bottling. 10 ppm so2 added at bottling, unfined and unfiltered.

Organic. 100% Zinfandel sourced from the dry-farmed Ricetti in the Redwood Valley AVA in Mendocino. Winemaker Rosalind Reynolds errs on the side of picking her Zinfandel at low brix to ensure that the resulting wine retains fresh acidity and a low alcohol content. Once picked, the Zinfandel was fully foot crushed and placed into tank to ferment 100% whole cluster. In 24, the fruit remained on its skins for eight days and was pressed off slightly sweet to finish fermentation in stainless steel before barreling down to neutral barriques to age over the winter. In late March, all the barriques of Zinfandel were racked to tank for bottling. 25 ppm SO2 at bottling, no other additions, unfined and unfiltered.