This individual white wine originates in the Lodi AVA. This vineyard is farmed organically by Markus Bookish, and Gideon co-ferments a number of white grapes in order to create this unique wine, depending on the vintage. In 2014, grapes used were Albarino/Verdelho, and we believe that open-minded people accepting the orange wine movement will find this cuvee very joyful.
Gideon’s comments are; “This wine was 100% foot-stomped and fermented on its skins/stems, exactly as we make our reds. It is richly aromatic, textured, and flavorful, and light on its feet. Complex and refreshing.”
The name says it all, doesn’t it? This site generally produce Clos Saron’s signature wine, the Home Vineyard Pinot Noir. Gideon’s interest in Pinot Noir is related to its unsurpassed ability to capture and express the essence of its place of origin. There is an old saying, that a good Pinot expresses its varietal, whereas a great one expresses its terroir… You will certainly find Clos Saron’s Pinots distinctly different from their Burgundy, Russian River, Central Coast, and Oregon relatives, while being as true to their varietal as any. We’re seriously excited to be able to offer these rare gems to Swedish discerning Pinot Noir connoisseurs.
After a devastating frost at Clos Saron in 2011, Gideon decided to source fruit elsewhere, in order to produce “something”. The result was highly successful as he started a collaboration with organic Lodi grower Markus Bokisch. There are actually three different Cinsaults in the Clos Saron range these, and we’ve chosen the foot-stomped, wildly aromatic Out of the Blue as our Brix Wine pick.
“2009 announced the first vintage of our Stone Soup Syrah. At about 2000ft. altitude, this vineyard is located about one mile up the hill from our home, on our friends John and Ellen Trezevant’s property. This Syrah’s expression is strongly individual: lighter than most in body and alcohol, it has very deep color, vibrant acidity, and fresh aromas. This 2-acre site is a textbook Syrah vineyard: south-facing, steep, extremely rocky, granitic, well drained. The challenge here is getting the vines established in this extreme low-vigor, arid hot-spot, but the early results are highly promising. About 10% of the vineyard is planted Viognier, which has been co-fermented with the Syrah starting with the 2013 vintage.”
Made from century old, gnarly Carignan vines and aged in combination of concrete tanks and neutral barrels, this is about as naked as you’ve ever experienced this understated grape variety. Historically used for bulk wines, thanks to Carignan’s generous yield, there are a few areas around the globe where old vine Carignan strives and has proven, on numerous occasions, that greatness can be achieved.
In our opinion, this foot-stomped version, carries that “wow-factor”, so important in today’s wine world. And even more importantly, it has Sierra Foothills written all over it!