Farmhouse Red is juicy, full-bodied with flavors of plums, dark berries and chocolate. Tannins are smooth and luscious and should age well into the future. Ideal for pairing with medium to full flavored foods such as a good steak or Ahi Tuna with a tomato-based sauce.
Soil manager Bobby Cannard and Fred Cline are extremely dedicated to sustainable practices. Nothing is more important than how we treat our vines; the wine we make is a direct result of what we put into the ground. The Green String farming method developed by Fred and Bobby Cannard is a system that promotes and enhances biodiversity, biological cycles and soil biological activity. These methods minimize pollution from the air, soil, and water, and optimize the health and productivity of soil, plants, animals and people. We make every effort to reduce soil erosion, and other harmful ecological footprints. Our self-nourishing system of minimal human intervention yields excellent quality crops.
Charlie has been making wine in Sonoma for three decades. He allows grapes to tell their story. He doesn‚Äôt over-oak or manipulate the wines. Instead, Charlie uses blending to highlight and showcase the best that mother nature offers from each vintage.
We start with handpicked grapes. Must is pumped to our temperature-controlled, stainless-steel tanks. Once the wine has extracted just the right amount of tannins, the grapes are pressed. Both free run and press juice combine to enhance the wine‚Äôs structure. The wine is racked to 40% new French oak with a medium toast, to enhance but not overpower the fruit.