A true "garagiste" experence, shooting here allows a hands on tour, taste and real world view of both the art and science, of premium winemaking.
We began producing small lots of ultra premium wines in 2005 and have increased production each year to our current limited release production of 1200 bottles. As an added bonus of working with the studio, clients can see, smell, touch and taste our current releases, as well as sample from our barrels, or even help with the crush. You will see and experience the craft of winemaking not possible at even the smallest boutique winery, as you compare lot by lot, barrel by barrel in our on-site micro facility.
Sourcing fruit from only select vineyards, we have been making luscious hand-crafted wines for the exclusive enjoyment of our clients and guests. These varietals have included a Howell Mountain Cabernet Sauvignon, Carneros Syrah, Plymouth Sangiovese and Yountville Rose of Pinot Noir.
Dan's Wine Blog
01.25.10
The Next Level
09 Harvest and Crush is through and everything is shaping up to be the best year ever for Napa's premier Tuff Shed winery! The Howell Mountain Beatty Ranch Cabernet Sauvignon and the Truchard Carneros Syrah is progressing sinfully well in the new french barrels we invested in this year. The big surprise is the Rose of Syrah that's just finishing fermentation... Light ruby colored with intense citrus and grapefruit flavors! Insane for hot Summer evenings on the patio...
10.22.09
'09 Harvest is Here!
Mid-October and this years winemaking is in full swing... Two tons of Carneros Syrah grapes were the first in. We crushed and destemmed on the tenth. Bled off 300 liters of free run juice for a Rose and are fermenting the rest for an intense deep dark Syrah. Next up is Cabernet Sauvignon from the famous Beatty Ranch on Howell Mountain. Weather permitting they'll be harvested the first week of November.
01.03.09
The New Year
It's not that 2008 sucked... We did get a fantastic Rose of Pinot Noir in "the barrel". It's just that things were so hectic that we haven't had time to bottle the '06 Cab and Syrah yet. So full speed ahead towards the bottling party. I'm trying to decide on bottles. Do we go with the huge elegant heavy bottles that scream "this is important wine" or do we go green?? What do you think?
10.09.08
Harvest is Here!
Summer zoomed bye this year and the 08 harvest is in full swing. All the white grapes are essentially in the barrel and the reds are being picked at full speed. Everything from 100 ton semi's to tiny pickups with half ton macro bins hanging out over the bumpers are rolling past the studio at all hours of the day.Here at our own little crush pad we're washing out the fermentation bins and sanitizing the crusher destemmer in anticipation of three tons of Yountville Pinot Noir this Saturday. The plan is for 3 barrels of intense still wine and 3 barrels of a deeply saturated Rose of Pinot Noir. About 1800 bottles. Enough for a few great parties and give-aways for friends and clients... Are you on our mailing list yet?
04.21.08
Blending and Racking
The 2006 and 2007 vintages are both in barrel, but at very different stages in their development. The '07's are young and restless. Finally settling out the solids left over from fermentation and pressing. They taste vibrant, full of fruit, dark dark red, almost bragging of the vineyards they came from. This week we'll rack the lees that have settled and top the barrels. The '06's taste like velvet, deep, smooth... Bruce says "like the 2000 Chateau Latour"... Here's where all the extra work of making separate lots and keeping them in separate barrels pays off. Does 85% of the Cepage and 15% of the Montrachet work better than a 90/10 blend? Ah it's tuff work... Over the next few weeks we'll blend and taste small samples until we're sure we have the magic figured out.
03.21.08
Spring Arrives
Spring is arriving in the Napa Valley with a mixed message this year.... The mustard plant burst into it's bright yellow bloom just after New Year's, covering the valley floor months early. I felt Mother Nature was hinting at a long and early growing season. But here we are at the end of March and near freezing mornings bring the drone of the wind machines and the scent of smudge pots. Bleary eyed growers, after another sleepless night, gather at the Rutherford Grill ordering cups of coffee instead of the usual $20 glass of vino.