Poultry and white pasta sauces, seafood, oysters on the half shell, any cooked vegetable
1 in stock
1 in stock
1 in stock
1 in stock
94 Points– Tasting Panel Magazine
91 Points– James Suckling
Gold Medal– North Coast Wine Challenge, Press Democrat
Gold Medal, Individual Yountville Wine Producer of the Year– NY International Wine Competition
Double Gold– 2023 San Francisco Chronicle Wine Compeetion
With small-sized berries, remarkably low yields, the harvest experienced low-pressure picking date decisions, with highly concentrated flavors; all our hand-picked fruit, by caring crews, makes for a memorable vintage. The fruit was picked early in the morning, and even during evening hours so that the grapes arrive at the winery cool and fresh. We hand- sort all the fruit removing any raisins, under-ripe berries, leaves and “MOG” (material other than grapes). Selected fruit goes directly to the press for gentle extraction of juice and removal of skins. After a couple of days analysis, the juice is added to the new 60 gallon French oak barrels, and small stainless steel containers. Temperature control keeps the liquid at or below 60 degrees F. and fermenting for around 3 weeks stirring near the end of fermentation to take advantage of yeast autolysis giving a fatter, richer taste and feel on the palate. Upon blending, clarification, and dissipation of the natural carbon dioxide, the wine is bottled, and especially thanks to the twist off, this wine will not go through a “bottle shock” as we see with cork closures. The wine is ready to enjoy from Day 1!
Aging: 40% new French oak
Renowned Winemaker Tom Rinaldi will join us for SIP Virtual Wine Tasting & Education on December 16th to discuss Patent Wines and his 40+ year winemaking career.
Raised in San Francisco, Tom made frequent trips to Napa on his motorcycle, buying wines directly from the wineries of the day. After four years in the Navy, Tom enrolled at UC Davis along with notable classmates Mike Martini, Tim Mondavi, Randy Dunn, and Bob Levy.
Tom’s career began at Freemark Abbey, an experience he calls “a great job, and a great honor.” In 1978, Tom became the founding winemaker at Duckhorn Vineyards. After 22 vintages of creating some of Napa’s most celebrated wines, Tom continued to build many wineries from the ground up, notably Pellet Estate, Provenance Vineyards and Hewitt . Tom’s 2010 Hewitt Vineyard Cabernet Sauvignon was named to the Wine Spectator’s Top 10 in the world for 2013, and the #1 Wine in California. Rinaldi’s 45+ years of Napa Valley wine experience enables him to produce wines that showcase his masterful blend of traditional French techniques with ultra-high premium fruit.
Tom leads all winemaking strategies and cellar responsibilities, vineyard selections and crop management, and masterfully assembles all final blends – bringing his art, science, and nature together in harmony and balance.
Always the avid learner, Tom loves everything from anticipating the vineyards’ seasons to experimenting with new methodologies and technologies, always open to innovative practices alongside traditional methods. Tom resides with his wife and daughter in St. Helena, where you will either find him in the vineyard, the cellar, or riding his bike throughout the Napa Valley.