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2024 Pack
2024 was beautiful vintage for us and we are incredibly excited about this first release of wines. The wines each have lovely varietal distinction and personality, however, a through line between them is stunning texture, freshness, and buoyant energy. Most, if not all, can handle being served somewhere between cellar and refrigerator temperature (15°- 7°).
Blanc - 50/50 sauvignon blanc/pinot blanc from Pook’s Hill vineyard in Totness. 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. Each variety pressed to 2000L barrels then blended.
“Her golden curls radiate in early morning light, while honeysuckles open to welcome the bumble bees, pollen stained legs hum to the late spring birdsong.”
Le Petit Piccadilly Chardonnay - The 'Cemetery Block' is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The fruit is whole bunched pressed and fermented in 680l vitrified ceramic eggs and aged on lees. The wine is only the free run fraction.
“An awkward smile returned, then memories of flower covered meadows in autumn light hold you, a gripping hug evelopes you endlessly until your soul is fulfiled, she smiles.”
Cinquante Nuances de Gris - The Pinot Gris is grown Pook’s Hill in Totness on petrified schist, the vines are 35 years old and VSP trained and spur pruned. The gris is directly whole bunched pressed and fermented in ceramics then blended with just a kiss of gamay.
“Eyes enchanted, the evening light envelopes pink over clouds. The tension, as day becomes night the two worlds collide. This moment bottled for your pleasure.”
Sangiovese, Barbera, Nebbiolo - The Sangiovese is from the Dean’s in Piccadilly on red clay and Pooks Hill in Totness on petrified schist; Barbera is from Zerrellos and the Nebbiolo is from Brackenwood in Hope Forrest with deep red clay soils. 100% whole bunch carbonic fermented for 4 days, then pressed to aged in ceramic.
“The goblet runneth over with the blood of of the gods, masculine exercitus Romanus, tanned bodies stand in the shade of a laurel looking on a field of wheat and lavender in the Tuscan Sun or enjoyed in luxurious bath robes, giggling in democracy and enjoying the day spa on the mountains of Piemonte. Roman Holliday?”
Rosso - The merlot is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and is at the top of a hill near the ocean with strong ocean breezes. The Syrah and Sangio is from Brackenwood in the Hope Forest with deep red clay soils. Vines are 25 years old and USSO trained and spur pruned.
“Late spring gives the warmth to the soft dark forrest where the red currents, raspberries and mulberries stain our shirts with tart sweet fragment red juice. An honest wines for pirates, sailors, gauchos, bricklayers and princesses.”
2024 was beautiful vintage for us and we are incredibly excited about this first release of wines. The wines each have lovely varietal distinction and personality, however, a through line between them is stunning texture, freshness, and buoyant energy. Most, if not all, can handle being served somewhere between cellar and refrigerator temperature (15°- 7°).
Blanc - 50/50 sauvignon blanc/pinot blanc from Pook’s Hill vineyard in Totness. 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. Each variety pressed to 2000L barrels then blended.
“Her golden curls radiate in early morning light, while honeysuckles open to welcome the bumble bees, pollen stained legs hum to the late spring birdsong.”
Le Petit Piccadilly Chardonnay - The 'Cemetery Block' is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The fruit is whole bunched pressed and fermented in 680l vitrified ceramic eggs and aged on lees. The wine is only the free run fraction.
“An awkward smile returned, then memories of flower covered meadows in autumn light hold you, a gripping hug evelopes you endlessly until your soul is fulfiled, she smiles.”
Cinquante Nuances de Gris - The Pinot Gris is grown Pook’s Hill in Totness on petrified schist, the vines are 35 years old and VSP trained and spur pruned. The gris is directly whole bunched pressed and fermented in ceramics then blended with just a kiss of gamay.
“Eyes enchanted, the evening light envelopes pink over clouds. The tension, as day becomes night the two worlds collide. This moment bottled for your pleasure.”
Sangiovese, Barbera, Nebbiolo - The Sangiovese is from the Dean’s in Piccadilly on red clay and Pooks Hill in Totness on petrified schist; Barbera is from Zerrellos and the Nebbiolo is from Brackenwood in Hope Forrest with deep red clay soils. 100% whole bunch carbonic fermented for 4 days, then pressed to aged in ceramic.
“The goblet runneth over with the blood of of the gods, masculine exercitus Romanus, tanned bodies stand in the shade of a laurel looking on a field of wheat and lavender in the Tuscan Sun or enjoyed in luxurious bath robes, giggling in democracy and enjoying the day spa on the mountains of Piemonte. Roman Holliday?”
Rosso - The merlot is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and is at the top of a hill near the ocean with strong ocean breezes. The Syrah and Sangio is from Brackenwood in the Hope Forest with deep red clay soils. Vines are 25 years old and USSO trained and spur pruned.
“Late spring gives the warmth to the soft dark forrest where the red currents, raspberries and mulberries stain our shirts with tart sweet fragment red juice. An honest wines for pirates, sailors, gauchos, bricklayers and princesses.”