Certified Biodynamic. The one acre of Wente Clone Chardonnay yielded 4 tons to the acre and was picked in mid September. The grapes were foot crushed and soaked on the skins overnight before being whole bunch pressed the next morning. The juice was collected and barreled down to ferment with native yeast in neutral oak barrels. The fermentation was encouraged to keep warm by soaking in the sun throughout the duration of the fermentation before going dry. he wine aged on its lees for 10 months, going through malolactic fermentation, before being racked for the first time to bottle, unfined and unfiltered, with minimal sulfur used.

Certified Biodynamic. This vintage is a composite blend of the steepest hillside blocks that sit on Monterey formation rock bed. This site is naturally devigored and makes for concentrated, small clusters that achieve stem lignification early on. The grapes were fermented with 100% whole cluster with light extraction during fermentation. The wine was pressed in our wooden basket press at dryness and aged for 10 months in neutral French oak barrels before being racked for the first time to bottle, unfined and unfiltered with minimal sulfur used.

Organic/Biodynamic. 85% Pinot Noir 15% Sauvignon Blanc. This wine is a blend of 7 barrels of clone 2A Pinot Noir from the Demeter certified biodynamic Chene Vineyard I farm and 1 barrel of Clone 1 Sauvignon Blanc from the organic Presqu'ile Vineyard. Both grapes were foot stomped and soaked on skins for 24 hours before being whole bunch pressed. The juice was fermented separately with native yeast in neutral oak barrels and aged on lees for 8 months before its first racking to blend, then bottled unfined and unfiltered, with minimal sulfur. 168 cases produced.

Organic. 60% Sauvignon Blanc 40% Chardonnay. This wine is inspired by the traditional white blend of the Cheverny region within the Loire Valley in France where Sauvignon Blanc and Chardonnay are classically blended together. In 2023 we transitioned to an acreage contract with Presquile to ensure organic farming within our section of the vineyard. This cool, sandy site gives the Sauvignon Blanc its classic zesty tones that are then balanced with the natural opulence of Chardonnay. The grapes are harvested and fermented separately, being blended together before bottling. The grapes are foot tread to soak on skins before being whole bunch pressed the next day. The juice is fermented in neutral french oak barrels with native yeast, then aged on lees for 8 months before being racked for the first time for blending, then bottled unfined and unfiltered, with minimal sulfur. 456 cases produced.

Certified Biodynamic. 100% Sauvignon. Located in Ballard Canyon, these vines are planted on their own roots on a limestone outcropping at the Stolpman Vineyard and farmed by practicing organic techniques. The wine is picked for natural acidity and fermented with native yeast after being foot tread and soaked on skins overnight before being whole bunch pressed the next morning. The wine ferments in neutral french oak barrels and ages on lees for 8 months before its first racking the week of bottling. The wine is bottled with minimal sulfur, unfined and unfiltered. 360 cases produced.

Organic. 50% Nero d’Avola, 50% Pinot Noir. This wine pays homage to the best parts of California, the foggy Central Coast & the continental Sierra Nevadas. This wine is an homage to Gina’s favorite Sicilian blends which are influenced simultaneously by the sea and mountains. The Pinot Noir comes from the Chene Vineyard in Edna Valley, while the Nero d'Avola comes from newly planted Peeps Vineyard farmed by close friends in the Sierra Foothills. The wine fermented in standing 228L barriques with 50% whole cluster and native yeast. The wine was pressed at dryness in our wooden basket press and then aged in old french oak barrels. This wine was bottled unfined and unfiltered, with minimal sulfur. 96 cases produced.

Organic. This wine is inspired by the broader landscape of the central coast. Wild shrubs among the wildflowers, fields of local citrus in bloom, and the salty ocean mist of the pacific coastline. These are the nostalgic aromatics that remind Gina of home. The base wine is a compilation of white wine, strung together from 2018 through 2021 of each vintage and vineyard she has connected with. This solera style base makes up 50% of the blend with the other 50% being 2022 vintage wine which offers freshness and acidity to the layered and richer base wine. The 2 components were blended together, then steeped with dried botanicals and foraged delights from the Chene Vineyard and Stepladder Ranch. This wine is full of texture and freshness, best served around cellar temperature. Think lemon balm, spiced sun tea and salted citrus rinds.

Certified Biodynamic. Narrow Gate Vineyards sits at 2,500 feet elevation in a pocket called Pleasant Valley, in the Sierra Foothills of Northern California. This is Gina’s family's vineyard where she grew up. It’s positioned in the mountains above the snow line where the foothill oak trees transition into sugar pines and cedars. On the 90 acre Demeter certified biodynamic ranch, 15 acres of grapes were planted by her father, Frank, in 2001 and the newest addition of Gamay was grafted over in 2019. Gina has only made this wine once before in 2020 as Mother Nature had different plans over the past 2 years with fire and frost. They were grateful to make 4 barrels of wine, which was harvested in 2 separate picks. The wine was fermented in open top standing barrels with 100% whole cluster and native yeast. The grapes were pressed in the wooden basket press and then aged on lees in old french oak barrels for 7 months before being racked for the first time to bottle, with minimal sulfur and without fining or filtration. 96 cases were produced.

Organic. 40% Sauvignon Blanc, 35% Gewurztraminer, 25% Chardonnay. This blend is a combination of 3 white varieties, farmed by our good friend Rajat Parr at the organically farmed Stolo Vineyard in the northern part of the SLO Coast AVA, in Cambria. The Gewurztraminer was destemmed and then fermented with 5 days of skin contact, while the Sauvignon Blanc and Chardonnay were foot tread and soaked on skins overnight before being pressed the next day. All the juice was fermented with native yeast in neutral french oak barrels. The wine went through malolactic fermentation and aged on lees for 10 months. The wine was blended at racking for bottling, with minimal sulfur used, unfined and unfiltered.