spacer_gif
nav1_home_offdividerlinenav1_wine_ondividerlinenav1_vineyards_offdividerlinenav1_getwines_offdividerlinenav1_about_offdividerlinenav1_blog_offdividerlinenav1_trade_offdividerlinenav1_ordering_off
spacer_gif
nav2_wines_2nav2_spacernav2_wines_1_onnav2_spacernav2_wines_1nav2_spacernav2_wines_3
spacer_gif
spacer_gif

spacer_gif

hdr_Wines
spacer_gif
nav3_wines7_on
spacer_gif
nav3_wines7_on
spacer_gif
nav3_wines2_off
spacer_gif
nav3_wines6_off
spacer_gif
nav3_wines10_of
spacer_gif
nav3_wines6_off
spacer_gif
nav3_wines6_off
spacer_gif
nav3_Fenaughty_off
spacer_gif
nav3_wines1_off
spacer_gif
nav3_mendocino_off
spacer_gif
nav3_mendocino_off
spacer_gif
nav3_Perli_off
spacer_gif
nav3_Reserve_off
spacer_gif
nav3_Reserve_off
spacer_gif
nav3_wines4_off
spacer_gif
nav_TheProspector_off
spacer_gif
nav2_wines5_off
spacer_gif
nav3_wines3_off
spacer_gif
nav_Roussanne_off
spacer_gif
nav_Roussanne_off
spacer_gif
nav3_wines8_off
spacer_gif
nav3_wines9_off
spacer_gif
 


spacer_gif spacer_gifhero_winebottle spacer_gif spacer_gif
IsabelCuvee_2007_header
single_white_pixeldividerline_fade

spacer_gif
Vintage: 2007 | 2008 | 2009 | 2010
spacer_gif

Appellation: El Dorado
Vineyard: Elen Ridge Vineyard
Varietal: Roussanne
Clone: Tablas Creek
Age: 11 years
Elevation: 2400 feet
Soil: Decomposed granite with
clay loam
Yield: 2-2.5 tons/acre

single_pixel Harvested: Sept 10, 2009
Pressed: Sept 19, 2009
Blend: 100% skin ferment Roussanne
Fermentation: 9 days in open top wood vat,
then to 100% neutral FO barrels
Aging: 9 mos. in neutral FO barrels
Bottled: Unfiltered on July 30, 2010
Production: 58 cases
Release date: Fall 2010
 
spacer_gif
hdr2_WinemakingNotes
single_white_pixeldividerline_fade
spacer_gif
In 2009 Jared took a deep dive with his skin fermentation experiments for white wines and left 100% of the Elen Ridge on the skins in open top wood vats for 9 days. At day 10, with the tannins getting strong we pressed to neutral barrels where the wine stayed. Like all of our wines, we fermented without the aide of nutrients or enhancers, employing the wild yeast from the vineyard. Likewise, malolactic fermentation was natural and finished entirely. The cooperage was neutral French oak. The wine was bottled without clarification, stabilization or filtration.
spacer_gif
 
hdr2_WinemakingNotes
single_white_pixeldividerline_fade
spacer_gif
Be warned: this natural wine wins no awards for clarity but will please and even delight when put on the table next to an array of cuisine (paella, Indian cuisine, tapas, scallops and much more). Honeysuckle, jasmine and baked nectarines mingle with cinnamon and apricot aromas to entice and excite. On the palate, if not for the zippy acidity, this wine could easily be mistaken for a red with such weight, tannin and lingering finish.