We are small. Our hands, our feet, our minds are in the wine. We make wine from vineyards that are distinguished sometimes by being ignored. Our wine often does not resemble other wines, but we are not renegades. We are students. Our projects are not always experiments-- sometimes we know what we are doing--but they are always acts of emulation, looking up at the work of others we admire.
This is our Spring release. We will bottle on April 14. Before then, I head east, across the sea, with Alex Kongsgaard, to show our wines in Scandinavia. My excitement is divided between the release of these wonderful wines and this exotic adventure. There is something so wonderful and rather unbelievable about making wines in California and finding people in Europe, so close to the origin and center of gravity of all wine, interested in what we do. We are not over-proud, but we believe that these wines merit their interest. And yours.
We announce an amazing collaboration between three friends on two contintents. Alex Kongsgaard and I (each is both student and teacher to the other) have decided to bring our wines to Scandinavia. We are being shepherded by sommelier Courtney Humiston as we show our wines in Bergen and Oslo, Norway; and Copenhagen, Denmark and Stockholm, Sweden. In each city we have very special events, but only in Bergen do we have ticketed events.
We make a few gallons of superb and super fresh olive oil from the 20 or so varieties of olives planted and dry-farmed by the Tenbrinks around the winery.
The harvest was down this year, in part because of the drought. Last year, we and the Tenbrinks together produced 90 gallons of oil; this year only 60. We are offering 30. We also harvested a full three weeks earlier than last year. We decided that our approach in focusing on freshness-- on something analogous to the acidity and florality in Riesling-- has been successful, and that we wanted to push it further. The result is an oil even greener in color than any before, with explosive aromatics. There is no bitterness or unripeness. It is truly not like any other oil.
Free shipping on the custom bottles and on 2 or more bottles of the 500s.
We offer these wines with the new realization that we are beginning to achieve something, to produce some wines with enduring value-- even if that value is only within our narrowly circumscribed realm of vinous pleasure. You will see several wines that are now classics-- the Prince, 1MN-- and several wines of great merit and seriousness, even though it would be a silly exaggeration to push them onto the dais.
You will notice that we are offering you cases of individual wines for the first time. This is born out of our continuous desire to experiment, but also out the sense that as we begin to focus on the wines that are the foundation of what we do, you might wish to focus too. I will be so interested to see what you order.
All of the packages are priced at a discount from normal retail-- of course. A sign of our gratitude.
We will bottle these wines on September 8 and begin shipping them around the first of October, as soon as the heat breaks.
We have accomplished the daring and difficult Futurist aim of forcing bubbles into still wine. Blowout is all about speed, anticipation, audacity: it is a Sparkling Wine bottled and released only months after harvest and fermentation. There is no patience in the making-- or consumption-- of Blowout.
This is a selection of individual bottles, made available somewhat on the sly, and only for a little while. Thank you so much for going to the trouble to look for them.