- Item #: i_233610Bottle Size: 750mlDonkey and Goat started making skin ferment Roussanne back in 2007 before the term orange wine was really even coined. It was initially made this way in hopes of driving the natural fermentation to complete, but by 2009 Jared and Tracey decided the potential for such a wine — especially with food pairings — was extraordinary and they never looked back. This is their 12th vintage making Stone Crusher. With chewy tannins reminiscent of a red varietal, this wine finds its perfect balance to the rich, fruity structure of Roussanne. If you have the patience to wait, this wine will age slowly and beautifully. Tannins will integrate, revealing a depth and concentration with endless freshness.
Stone fruit shines in this rendition of Stone Crusher both on the aromatics and palette. Our noses are also greeted with rose petal, navel orange, clove and cinnamon. Beyond its bright notes of fresh nectarine, dried apricots and white peaches, we also see some medium tannins showing through in notes of black tea and cement. The wine is satisfyingly dry and elegant without compromising its fruit-forward aromatics. We recommend it with a watermelon + feta + mint salad and hot sausages off the grill.
- Item #: i_216880Bottle Size: 750mlIn an effort to produce delicious wines that taste of the grape and their site, Dunites produces a wine that humbly delivers just that. This is the second vintage of producing a Syrah sans soufre, a wine inspired by some of their favorite producers in Cornas, with a decidedly SLO Coast personality. Vibrant, crunchy, and juicy; this wine retains its coastal signature through partial whole cluster fermentation by native yeasts, neutral French oak elevage, bottling without fining or filtration, and no added sulfites. Nothing added, nothing taken away.
- Item #: i_266840Bottle Size: 750mlWinemaker's Notes: "Wine blended from Zinfandel (34%) from the Foothills of the Sierra Nevada and our estate, Petite Sirah (23%) from our estate and a sweet little vineyard in Paso Robles, and Cabernet Sauvignon (43%) from our "front yard" estate and the Guarino Vineyard in Calistoga (both Tres Sabores and the Guarino Vineyard are dry-farmed). Dry-farmed grapes inform my harvesting decisions as I love the fresh acidity and lower alcohols that come from picking grapes at their prime Call it the 'juiciness' (as opposed to jaminess) quotient!"