2012 Trinafour Grenache

Chevalier Vineyard
Mendocino County

pH: 3.84
TA: 0.57
Alcohol: 15.5%

Chevalier Vineyard
The Chevalier Vineyard sits on a steep east facing hillside looking over Lake Mendocino. Both Yokayo and Pinole Series soils are present, in the grouping of alluvial river bottom soils pushed up onto the hillsides with plate activity. The two clones are ENTAV material, budded onto devigorating rootstock. Deficit irrigation is practiced. Only 1.1 tons were harvested on October 16, 2012.

Wine Making
The fruit was partially destemmed but not crushed into an open top fermenter with 25% whole clusters. Native yeast fermentation began in earnest 8 days later. Still fermenting juice was drained to 3 year old Francois Freres barrels. Primary did not finish until late December. Native malolactic fermentation was complete by May. The wine remained on heavy lees, was egg white fined and bottled unfiltered on August 21, 2014.

Aroma
Kirsch
Black plum
Earth

Mouthfeel
Lively core
Full body
Moderate tannins

Food Pairing
Shepard’s pie
Roast game bird
Merguez

98 Cases Produced

 

2013 Trinafour Petite Sirah

Niemi Vineyard
Mendocino County

ph: 3.59
TA: 5.6
Alcohol: 14.7

Niemi Vineyard
In the heart of Redwood Valley, Niemi Vineyard sits on a slightly west facing bench well above the Russian River Plain. Proprietor Alvin Tollini farms his head pruned, dry farmed vines traditionally, cross cultivating and hand hoeing under the vines. The alluvial soil is predominantly Redvine Series. Only 2.1 tons were picked from our one-acre block on October 5, 2013.

Wine Making
The cool fruit was partly destemmed but not crushed into an open top fermenter. Native yeast began in earnest 9 days later, and the cap was managed with both punch downs and pumpovers. At dryness, only free run juice was drained to 4 year old Francois Freres barrels. Native malolactic finished in late spring. The wine was egg white fined and bottled unfiltered on June 18, 2015.

Aroma
Ripe blackberry
Iron shavings
Midnight

Mouthfeel
Medium acidity
Full body
Rich tannins

Food Pairings
Smoked barbeque
Cassoulet
Parmigiano-reggiano

121 Cases Produced

 

2015 Trinafour French Colombard

Casa Verde Vineyard
Mendocino County

ph: 3.08
TA: 7.6
Alcohol: 13.0

Casa Verde Vineyard

This magical vineyard sits on bench at the base of the eastern foothills of Redwood Valley. Amongst the ten acres of 70 year old red field blend varieties lie 230 French Colombard vines, planted intermittently. The alluvial soil is Yokayo Series. Peter Chevalier farms these old, dry farmed, head pruned vines traditionally, cross cultivating and hand hoeing under the vines. Half of a ton of fruit was hand picked on October 3, 2015.

Wine Making
The fruit was whole cluster pressed and settled. It was racked to a small stainless steel tank where a cold fermentation took place over three weeks. The dry wine and its lees were then transferred to 4 year old Francois Freres barrels. The lees were stirred weekly for three months, and finally the wine was racked to tank and bottled on March 3, 2016.

Aroma
Lemon curd
White peach
Spring stream

Mouthfeel
Ample acidity
Medium body
Electric finish

Food Pairings
Oysters
Chilled poached salmon
Charcuterie

31 Cases Produced

 

2017 Trinafour Sémillon

Lolonis Vineyard
Mendocino County

pH: 3.42
TA: 5.7
Alcohol: 13.4%
TSO2: 65ppm

Lolonis Vineyard
This historic vineyard sits on a bench at the base of the eastern foothills of Redwood Valley. A smattering of head pruned Sémillon vines are interplanted amongst black varieties. The alluvial soil is Yokayo Series. Athan Poulos farms these old, dry farmed, head pruned vines organically and traditionally, cross cultivating and hand hoeing under the vines. We picked on September 16, 2017.

Wine Making
The fruit was whole cluster pressed and settled. It was racked to 3 year old Francois Fréres barrels; native primary fermentation was complete within three weeks. Malolactic fermentation was naturally inhibited. The lees were stirred weekly for three months, and finally the wine was racked to tank and bottled on March 9, 2017.

Aroma
Pale honey
Apricot
Hay in the sun

Mouthfeel
Medium acidity
Textured body
Viscous finish

Food Pairings
Chicen Fricasée
Dungeness crab with tons of butter
Mt Tam

46 Cases Produced

 

2013 Trinafour Carignane

Niemi Vineyard
Mendocino County

ph: 3.49
TA: 5.7
Alcohol: 14.2

Niemi Vineyard
In the heart of Redwood Valley, Niemi Vineyard sits on a slightly west facing bench well above the Russian River Plain. Proprietor Alvin Tollini farms his old, head pruned, dry farmed vines traditionally, cross cultivating and hand hoeing under the vines. The alluvial soil is predominantly Redvine Series. Only 3.3 tons were picked from our one-acre block on October 5, 2013.

Wine Making
The cool fruit was partly destemmed but not crushed into an open top fermenter with 10% whole clusters. Native yeast began in earnest 7 days later, and the cap was managed with both punch downs and pumpovers. At dryness, only free run juice was drained to 4 year old Francois Freres barrels. Native malolactic finished in late spring. The wine was egg white fined and bottled unfiltered on June 18, 2015.

Aroma
Warm evening plums
Summer savory
Gravel road

Mouthfeel
Juicy acidity
Medium body
Supple tannins

Food Pairing
Pot au feu
Skirt steak tacos
Roast chicken Provencal

198 Cases Produced

 

2014 Trinafour Carignane

Niemi Vineyard
Mendocino County

ph: 3.38
TA: 6.8
Alcohol: 14.9

Niemi Vineyard
In the heart of Redwood Valley, Niemi Vineyard sits on a west facing bench well above the Russian River Plain. Proprietor Alvin Tollini farms his old, head pruned, dry farmed vines traditionally, cross cultivating and hand hoeing under the vines. The alluvial soil is predominantly Redvine Series. Only 3.3 tons were picked from our one-acre block on October 5, 2013.

Wine Making
The cool fruit was destemmed but not crushed into an open top fermenter with 10% whole clusters. Native yeast began in earnest 7 days later, and the cap was managed with both punch downs and pumpovers. At dryness, only free run juice was drained to 4 year old Francois Freres barrels. Native malolactic finished in late spring. The wine was egg white fined and bottled unfiltered on August 4, 2016.

Aroma
Warm Santa Rosa plums
Dried thyme
Gravel road

Mouthfeel
Juicy acidity
Medium body
Supple tannins

Food Pairing
Taleggio
Camarones a la diabla
Roast garlic chicken

198 Cases Produced

 

2016 Trinafour French Colombard

Casa Verde Vineyard
Mendocino County

ph: 3.14
TA: 7.56
Alcohol: 13.0

Casa Verde Vineyard

This magical vineyard sits on a bench at the base of the eastern foothills of Redwood Valley. Amongst the ten acres of 73 year old red field blend varieties lie 230 French Colombard vines, planted intermittently. The alluvial soil is Yokayo Series. Peter Chevalier farms these old, dry farmed, head pruned vines traditionally, cross cultivating and hand hoeing under the vines. Just over half a ton of fruit was hand picked on October 1, 2016.

The fruit was whole cluster pressed and settled. It was racked to 4 year old Francois Freres barrels; primary fermentation was complete within three weeks. Malolactic fermentation was inhibited. The lees were stirred weekly for three months, and finally the wine was racked to tank and bottled on March 4, 2017.

Aroma
Anjou pear
Button mushroom
Wet stone

Mouthfeel
Ample acidity
Textured body
Crisp finish

Food Pairings
Dungeness crab
Oysters on the half shell
Red Hawk

45 Cases Produced

 

2013 Trinafour Dry Muscat

Nube Bianco Vineyard
Mendocino County

pH: 3.20
TA: 0.59
Alcohol: 13.2%

Nube Bianco Vineyard
The vineyard is planted to true Muscat Blanc a Petits Grains (France), also known as Moscato Bianco (Italy). It is one of the original Muscat genera, certainly the best for still wine production, and especially for dry still wine. It lies on the eastside of Potter Valley, southwest facing. The soil is Yokayo Series, left from river deposits dating back 100,000 years. We harvested on the morning of October 12, 2013.

Wine Making
The fruit was whole cluster pressed and settled for two days. It was then racked to a small stainless tank where a cold fermentation to dryness took place over three weeks. The dry wine and all solids were then transferred to neutral Francois Freres barrels. The lees were stirred every two weeks for three months. It was racked to the bottling tank for settling mid February and was bottled on March 21, 2014.

Aroma
Jasmine
Grapefruit peel
Wildflower honey

Mouthfeel
Bright acidity
Inner mouth perfume
Penetrating

Food Pairings
Crudo
Tempura
Dim sum

73 Cases Produced

 

2014 Trinafour Rosso Misto

Casa Verde Vineyard
Mendocino County

pH: 3.37
TA: 7.1
Alcohol: 14.7%

Casa Verde Vineyard
This magical, 75 year old vineyard, sits on a bench at the base of the eastern foothills of Redwood Valley. It is comprised of a field blend of red grapes. Carignane and Grenache make up the bulk of the block, along with 230 French Colombard vines planted intermittently and harvested separately for a varietal white wine. The alluvial soil is Yokayo Series. Peter Chevalier farms these ancient, dry farmed, head pruned vines traditionally, cross cultivating and hand hoeing under the vines. One and a half tons of red grapes were hand picked on September 23, 2014.

Wine Making
Grapes were destemmed into an open top tank without pumping to ensure a large proportion of whole berries. Native yeast fermentation began four days later and was complete within two weeks. Only free run juice was drained to barrels, three year old Francois Freres. Native malolactic took a full year to complete. The wine was racked only once, to the bottling tank. We bottled on August 4, 2016.

Aroma
Pomegranate
Violet
Garrique

Mouthfeel
Crunchy acidity
Juicy and long

Food Pairing
Pimenton rubbed flank steak
Merguez sausage
Valley Ford Estero gold

50 Cases Produced

 

2017 Trinafour French Colombard

Casa Verde Vineyard
Mendocino County

ph: 3.04
TA: 7.9
TA: 7.9
TSO2: 58ppm

Casa Verde Vineyard

This magical vineyard sits on a bench at the base of the eastern foothills of Redwood Valley. Amongst the ten acres of 75 year old red field blend varieties lie 230 French Colombard vines, planted intermittently. The alluvial soil is Yokayo Series. Peter Chevalier farms these old, dry farmed, head pruned vines organically and traditionally, cross cultivating and hand hoeing under the vines. We picked on September 26, 2017.

The fruit was whole cluster pressed and settled. It was racked to 5 year old Francois Fréres barrels; native primary fermentation was complete within three weeks. Malolactic fermentation was naturally inhibited. The lees were stirred weekly for three months, and finally the wine was racked to tank and bottled on March 9, 2017

Aroma
Unripe Granny Smith Apple
Kaffir lime
Wet chalkboard

Mouthfeel
Electric acidity
Textured body
Snappy finish

Food Pairings
Oysters on the half shell
Red Hawk

Ceviche

50 Cases Produced