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8:54a August 28, 2014 Pinot Noir Harvest

Pinot Gris

Outside of the Napa project,  Tracey has a new project inspired by a wonderful bottle of Weingut Hietlinger’s Spiegeberg.  This will be the first certified Biodynamic grapes for us.

We spent this morning looking at two vineyards in Napa.   Grapes looked great. 


Tracey looking...

We expect to pick in August and September.  

And if you have a great name for us, drop me a line.


While we can’t be sure the exact cause: the warm summer,  rain late in the spring and possibly warm winter all contributed to our El Dorado own-rooted Chardonnay vineyard being ready to harvest this past week.  Half was picked in July and half in August. (July 31, August 1)

Flavors were more developed than I was expecting.  The two days had .5 degree difference in brix with PH staying basically the same.  Seeds were brown and both the minerality and musque components showing nicely.

We pressed with two people pitching,  one sorting and one helping fill the press.  It took 5 loads making for a long, slow day.   Today,  two days, later, we filled our fermentation barrels.   We do this to separate out gross and fine lees in tank.  After a few weeks,  we will add the fine lees to the barrels.  The gross lees were tossed.

The slow processing on Friday  allowed us to more fine tune our usage of the press.   Last year we massively reduced the number of turns.  With our wood basket, we would fluff 3 times at most.  No reason to turn 3 times between each increase in pressure.


On Friday, we discovered that the about of time holding at 1.6 bars (23 psi – so something like an under-inflated car tire), does not measurably increase yields.  The rough graph shows that holding the pressure doesn’t increase yield.

As the harvest season goes on, we hope to really fine tune the press and get the exact results we would like.

Happy Harvest 14

300 Precita Ave, San Francisco, CA
Wednesday, May 21, two seatings at 6:45 & 9pm

Join us for what promises to be a spectacular food and wine experience from Chefs Tony & Jonathan.  Call (415) 285-6005 fore reservations.  

Local Halibut Crudo
peach, uni, citrus, snap peas, opal basil
Chardonnay ‘Lily’s Cuvee’ Petillant, Anderson Valley, CA 2013
Pork Teviot
green strawberry, english pea, white asparagus, crispy pig skin
Pinot Noir ‘Broken Leg Vineyard’, Anderson Valley, CA 2012
Grilled Lamb NY Strip
olives, greek yogurt, chick peas, pickled onion, fava beans
Mourvedre ‘The Prospector’, El Dorado, CA 2012
White Chocolate Pudding
parmigiano foam, grand marnier strawberries, vanilla almond wafer
Late Harvest Chardonnay ‘Wayward’, El Dorado, CA 2011



1340 5th Street, Berkeley
Saturday June 7, 11:30-2:30pm

Join us to celebrate summer’s arrival, Donkey & Goat’s 10th birthday and our new summer release wines: ’13 Improbable Chardonnay, ’13 Grenache Blanc, ’13 Grenache Noir and ’11 The Recluse Syrah, Broken Leg Vineyard .  Live music from The Michael LaMacchia 3io! and food available for purchase from our local and favorite Five Ten Burger Truck (truffle tater tots!).  Bring the whole family.  No charge for admission but please RSVP so we can serve you best!


220 E 4th Street, #102, Santa Ana, CA
Tuesday, June 10, 2014

Join Jared at this Orange County gem for an inspired menu from chefs Jason & Zach paired with many of our new summer wines selected by Rhett.  Call 714.560.4444 fore reservations.  Menu details to be announced here soon!


Wednesday April 16, 6-9pm

616 Lorimer St, Brooklyn, NY

Come by one of our favorite bottle shops (anywhere) and taste with Tracey:

  • 2013 Lily’s Cuvee (PET NAT), Sparkling Anderson Valley Chardonnay
  • 2013 Isabel’s Cuvee, Grenache Rose, Mendocino
  • 2012 Grenache Noir, El Dorado

34 Downing St, New York, NY

Tuesday, April 15, Late Nite

Join Tracey for Late Nite following her dinner at The Spotted Pig.  Taste one of the 124 bottles in the world of Kraisey, Sparkling Anderson Valley Merlot.

314 W 11th St, New York, NY
Tuesday, April 15, 2014, 7:30pm

Join Tracey for an intimate wine & food experience that will celebrate the bounty of spring which will be a welcome change after this long cold winter!  The menu is still awaiting the bounty of spring veg and desert but this should be enough to make you hungry!  Procrastinator alert!  We only have 20 seats.  Get yours today, email

  • 2013 Lily’s Cuvee, Sparkling (Pet Nat) Chardonnay + Crostini with Nettle Butter & Sunny-Side-Up Quail Egg
  •  2012  Untended Chardonnay +  Arctic Char with Herb Mayo & Bacon Ramp Vinaigrette
  • 2012 Broken Leg Pinot Noir + Tea Smoked Duck with Roasted Radishes & Condiments
  •  2011 Fenaughty Vineyard Syrah + Lamb Blanquette







spotted pig head