2025 Spring Release

Vineyard: 

Located at ~2500 feet of elevation in the South Skyline region of the Santa Cruz Mountains, Ascona Vineyard is farmed with dedicated organic practices. The soils are ancient marine sedimentary deposits of loosely consolidated sandstone and siltstone. The Chardonnay block lies at the lowest point at Ascona in a deep ravine. This trough collects cool air at night, making this the coldest place in the vineyard. The Chardonnay is prone to early spring frost damage, making it challenging to farm, but expressive of the intense alpine climate.

Winemaking:

We directly press our Chardonnay and move the juice into neutral French oak barrels. Native fermentations occur in barrels where the wine remains for 6-9 months before racking to stainless steel tanks for an additional 4 months. These multiple barrel fermentations increase complexity and flavor. Please expect some solids and tartrates in the bottle. We made this wine thoughtfully to show itself best with age. Enjoy now or cellar 5-8 years for savoring at its peak. 4 barrels produced, 13.4% ABV

Tasting Notes:

Lemon zest, white flowers, dried chamomile, and a flicker of matchstick on the nose. Pink Lady apple, Meyer lemon cream, and salty sea breeze on the palate. Took its time fermenting—kind of like a good story that gets better in the telling. This one deserves a long lunch, ideally with seafood and someone interesting to talk to.

Vineyard:

This 2024 Rose was sourced from Coyote Ranch Vineyard in Corrolaitos. Coyote Ranch has a two acre block of Pinot Noir consisting of 115, 828, and swan clone. The vines were planted by Ken Swegles in 2016 and are located on the ocean side of the Santa Cruz Mountains, exposing it to maritime winds and plenty of fog during the growing season. The soils are fairly rich clay loam, sandstone and siltstone based. This is one of our coldest Pinot Noir sites and retains exceptional acidity and freshness.

Winemaking:

Harvested September 17th, we chose to pick 1.5 tons of the 828 clone for this rose. Picked at 18.5 brix to promote minerality and freshness. After a light pigéage we pressed gently, fermented this in stainless steel and aged 6 months on the lees before racking and bottling. 12% ABV, 87 cases produced.

Tasting Notes:

Satsuma, tangerine, and blood orange meet alpine strawberry and a hint of nectarine. There’s a subtle salinity wound up among energetic freshness. If California poppies had a scent, it might be something like this. Best enjoyed with salty chips, a warm afternoon, and nowhere to be.

Vineyard: 

Located at ~2500 feet of elevation in the South Skyline region of the Santa Cruz Mountains, Ascona Vineyard is farmed with dedicated organic practices. The soils are ancient marine sedimentary deposits of loosely consolidated sandstone and siltstone, with an average southwest exposure. Ascona is perched above the daytime marine layer while fog and cool Pacific breezes prevail overnight. This strong diurnal temperature variation permits phenolic ripening and stem maturation, while preserving fresh natural acidity.

Winemaking:

Fermented 100% whole cluster using native yeasts. We taste ferments daily to assess progress of maceration and extraction. With the primary fermentation complete, we pressed the wine into neutral French oak barrels and bottled after 9 months. This wine is unfined and unfiltered, please expect some solids in the bottle. We made this wine thoughtfully to show itself best with age. Enjoy now or cellar 8 - 15 years for savoring at its peak. 3 barrels produced, 13.5% ABV

Tasting Notes:

Blueberries, violets, and a whisper of black olive. The palate leans into Montmorency cherry, dried herbs, and just the right amount of wild game. Feels like the last grill night in late Autumn. Bold but not loud, structured but not stiff—like a well-seasoned cast iron pan, this one’s built to last.

Vineyard: Jenny and Dave Wood planted 4 acres of heritage clone Pinot Noir in 1989 for David Bruce Winery. This site is located at 700 ft of elevation on the midslope of the Santa Cruz Mountains in a sandstone basin. Old rugged vines struggle to produce crops in the sandy climate. The result is cool-climate Pinot Noir, dark and intense, savory and floral.

Winemaking: 

We made this wine from a collection of small, native yeast ferments in open-top tanks, 100% whole clusters. We treat each fermentation individually, tasting them daily to assess the maceration and extraction. After the primary fermentation completes, we press and store the wine in neutral French oak barrels for 9 months. This wine is unfined and unfiltered, please expect some solids in the bottle. We made this wine thoughtfully to show itself best with age. Enjoy now or cellar 5 - 12 years for savoring at its peak. 4 barrels produced, 13.5% ABV

Tasting Notes:

Raspberry, black tea and trumpet mushroom meet cinnamon, nutmeg, and wet stone, like a walk through the forest after a rain. The palate unfolds with pomegranate and fresh plum, balanced by just enough grip to keep you grounded. Perfect with seared duck breast, a well-curated cheese board, and good conversation.