We believe there’s a lot of bullshit in the world of wine these days. Our approach is to be honest and straightforward in the way we make our wines and deal with all of our customers and partners – just the way my grandfather the small town judge would’ve done it. So you won’t find us name-dropping, boasting, embellishing or obfuscating. You might find us pontificating, because we are deeply passionate about our work and feel there is something special about artisan winemaking that can’t be accurately described in only a few words. Our Bordeaux varietal wines come from both sides of the Napa-Sonoma border, featuring vineyards with unique character owned by people that share our values. We try to let each wine be what it wants to be, expressing the virtues of each site without letting our own stylistic bias interfere.
We encourage you to break from the herd mentality, eschew the latest trends, and taste our wines with an open mind – you be the judge. We think the honesty and passion with which we make them will shine through and resonate.
Try a bottle with a jury of your peers.
Palmer Emmitt & Michael Scorsone, Owners – Winemakers – Cellar Rats
The Wines
2014 Sauvignon Blanc ~ Ellis Alden Vineyard ~ Alexander Valley, Sonoma County ~ We believe our Sauvignon Blanc to be a completely unique creation crafted to coax uncommon texture, complexity and age-ability from this often underappreciated white varietal. The wild yeast fermentation began in contact with the skins for a period of seven days before being pressed into a 50-50 blend of neutral French oak barrels and stainless steel. The wine finished fermentation in these vessels where it then aged sur-lie without racking for 6 months.
2016 Sauvignon Blanc ~ Ellis Alden Vineyard ~ Alexander Valley, Sonoma County ~ “Tropical pineapple and guava flavors are restrained and balanced in this bright, soft and seductively smooth vineyard designate. It’s high-toned acidity delivers stone and lemon peel characteristics, finding more citrus-tinged focus on the finish.” – 92 points, Virginie Boone, Wine Enthusiast
2013 Cabernet Sauvignon ~ Beckstoffer Georges III ~ Winemaking:
The grapes were destemmed into one open-top tank for a brief cold soak before fermentation began spontaneously with wild yeast. Fermentation continued without the addition of any chemicals or enzymes, aided only by a bit of heat and occasional pump-overs. After pressing the wine went into 100% new French oak barrels and aged for 24 months, and was racked only once, immediately prior to bottling. Tasting Notes: “From this mighty vineyard hails this full-bodied and intensely robust wine, rich and smooth in sinewy texture and sure-to-please blackberry jam and vanilla bean.” – Virginie Boone, Wine Enthusiast
2014 Cabernet Sauvignon ~ “Vintage Select” ~ Sonoma County ~ Winemaking: The grapes were de-stemmed into small open-top tanks for a long cold soak to encourage development of color before fermentation began spontaneously with wild yeast. Fermentation continued without the addition of any chemicals or enzymes, aided only by a bit of heat and sporadic pump-overs. After pressing the wine went into French oak barrels – 50% of which were new – aged for 24 months, and was racked only once, immediately prior to bottling. Tasting Notes: This is a thick, juicy red that offers affordability within its bright streak of cassis and currant. A backbone of tannin provides strength and concentrated power.
2013 Cabernet Sauvignon ~ Ellis Alden Vineyard ~ Alexander Valley, Sonoma County ~ Deep ruby and purplish red. Lots of blueberry, blackberry, forest floor, not overly fruity on the nose. Slight undertone of nutmeg and burnt wood. Additional complexity showed on day two of baking spices like cloves and dark cocoa. Medium plus bodied with moderate tannins (5.5/10). Lots of dark berries and woody notes. Moderate plus finish that dried out on day two. Drink till 2021.
2014 Blau Vineyard Malbec ~ Winemaking: Our Malbec from Blau Vineyard was destemmed into one open-top tank, and was concentrated via a small saignée before it cold-soaked for several days. Fermentation started spontaneously with wild yeast and the must was punched down manually twice per day for two weeks followed by pressing and racking into barrel. The wine aged for 16 months in French oak barrels, 33% of which were new, and was racked only once, immediately prior to bottling. Tasting Notes: “Plummy blueberry, black cherry and black currant wrap around a softly layered core of toasted oak in this light and delicate take on the oft-hearty variety. Smatterings of vanilla and dark chocolate tease on the finish.” – 90 points, Virginie Boone, Wine Enthusiast