"For me, the best ross in the world have a bit of unbearable lightness of being, where terrestrial weightiness and fruit are buoyed upward by leavening acidity and perfume. This is what we strive to achieve with Lulu, and the 2019 might be the best rendition of that vision out of the 12 weve made. Composed of 65 Mataro from old vines in Oakley and 35 Grenache from even older vines in Mendocino, this is classic Lulu. Pale salmon in color, the 2019 is a lithe and limpid ros of both elegance and weight, where uncanny density swings in a hammock of air among summer breezes. Too much? Possibly. But when the heart speaks, the mind finds it indecent to object. Anyway, the point is the 2019 is delicious and we highly recommend drinking it."~Winery Notes
Bedrock Wine Co.View all from Bedrock Wine Co.
"In the words of winemaker Morgan Twain-Peterson: Bedrock Wine Co. firmly believes in the philosophy that "diversity is the spice of life." The wines I make are not limited to a single caste or single style. Rather, they reflect my own eclectic tastes and general feeling that a broad palate makes for more interesting gustatory experiences. Bedrock is an itsy-bitsy winery making wine in a converted chicken coop. Fruit from only the most excellent vineyard sites is hand pitch-forked into the destemmer, fermented in open top redwood and stainless vats using only native yeasts, and are manually basket pressed by winemaker Morgan Twain-Peterson into the sexiest oak from the coldest French forests. The winery's objectives are:
To eschew varietal Zinfandel and instead make the truly California wine intended by our forefathers by field-blending Zin with plenty of Carignane for elegance, Petite Sirah for power, Alicante Bouschet for color, and the other mixed black varietals for interest and singularity from ancient vines grown in pretty spots.
To spread the gospel of Syrah in California by sourcing fruit from the great terroirs of Hudson Vineyard, Wildcat Mountain, Kick Ranch, Glenlyon, Old Lakeville and Bald Mountain.
To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on the few great sites that yield wines of uniqueness and personality.
To reclaim rose' from the excesses of saignée and focus on precision, delicacy, aromatics, and food friendliness.
To make the greatest Bordeaux Blanc blend in California from low yielding Sauvignon Blanc and ancient vine Semillon.
To make California Pinot Noir that ages as well as '74 Swan. To dream big but keep production low!"