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

 

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

 

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

 

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