75% Colombard, 25% Chardonnay · Mendocino County · 256 Cases
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Hearty bread with a big chunk of butter and salt, white miso glazed kabocha squash, chicken roasted any which way, mushroom ricotta toast, and meals that feel like you’re diving headfirst into the farmstand bounty.
Embarking on all day cooking projects or a paging through Sunday afternoon with a dense book.
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The star of our Honeymoon is the 70 year-old Colombard from dry farmed, head trained vines. When young, Colombard can throw a large crop and has largely been written off as a blending/filler grape, or has been used traditionally for distillation into cognac. However, with old vine age, dry farming, and by allowing a long hang time, Colombard can be as complex as its parent, Chenin blanc. The Honeymoon, to me, is always a layered wine, where I try to achieve some tertiary characteristics alongside brightness and fruit. We’ve always leaned into barrel fermentation, lees contact and longer elevage to achieve these layers. In 2018, some botrytis in our Colombard allowed us to explore this idea straight out of the vineyard where ‘noble rot' on the grapes lent a unique flavor and texture. Since there were no conditions for botrytis during the 2019 vintage, we leaned on our cellar processes to continue exploring this idea of layering. Please welcome to the stage: oxidative winemaking. I love the wines of the Jura and some traditional Rioja whites for their nutty depth, and I felt that the existing flavors of Honeymoon could harmoniously embrace light amounts of oxidative flavors easily. So, we filled the Chardonnay barrels destined for Honeymoon once, but refrained from topping these barrels during aging. Only 25% of the Honeymoon blend, this oxidative element from the Chardonnay provides a deeper golden color, mouthwatering high tones, and that hint of hazelnut and golden apple skin.
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75% Colombard, 25% Chardonnay
Colombard from Ricetti Vineyard in Redwood Valley; planted in 1948; dry farmed (no irrigation); certified organic.
Chardonnay is from Hawkeye Vineyard in Redwood Valley; 40 year-old vines; organic.
Cool as a cucumber. You want a little frost on the glass that will disappear as you warm up with the wine.
12% alcohol. Unfined. Filtered. At bottling (June 2020): free SO2 < 2 mg/L, total SO2 26 mg/L; 0.4 g/L residual sugar. Sediment expected. All wines are vegan.
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