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Organic

The review is on the previous vintage.
92 points Wine Advocate
The 2021 Chardonnay Vino de los Ranchos, matured for 19 months and sulfured only for bottling, takes some time to reveal scents of lemon peel, beeswax, gravel dust and herbal undertones. The light-bodied palate is bursting with crunchy citrus flavors reminiscent of Chablis. It has stony mineral character, a razor-like spine of acidity, and a touch of textural breadth lends an expansive feel that extends the finish.

"This "crazy value" Napa Cab was sourced from a couple of top "Cult" wineries in the Valley (SHHH...their wines sell for between $75-150/bot!). Deep, rich and plush with classic Napa Cab fruit, it drinks like a wine costing 2-3 times as much! The Hardin Cabernet Sauvignon is a combination of top valley floor and hillside sites, it's a blend of 98 Cabernet Sauvignon, 2 Cabernet Franc aged in French oak (20 new) for about 22 months. A wine that displays the outright richness and power of the vintage. Deep, intense, plum, dark cherry and spice are prevelant right away on the nose and palate. But the signature of the vintage is then on full display with minerality, balancing structure and a vibrant, fresh core that lifts the fruit and carries the wine. A classic Napa Cab that will drink well for many years."~Distributor Notes

Winemaker's Notes:
"Our Sauvignon Blanc is produced from grapes grown in various microclimates of the Napa Valley. The warmer Napa Valley microclimate gives us grapes with melon and citrus characteristics in both aroma and flavor. The cooler areas of Napa Valley provide fruit with a solid, crisp backbone that gives the wine an exciting liveliness and balances the rich creaminess from "sur lie" aging."

Lava Cap?€?s Cabernet Sauvignon has long been recognized for producing age-worthy wines that showcase vibrant fruit and rich texture. The 2022 Cabernet Sauvignon holds true to this, with a dark purple color, and dark black fruit on the nose. On the palate, vibrant fruit mingles with allspice and clove, framed by vibrant acidity and well integrated tannins.

Organic / Natural / No Sulfites Added

Lot # 1 ????? Direct press of destemmed grapes to tank for 24h settling off gross lees, transfer to neutral burgundy for alcoholic and malolactic fermentation over 30 days.(50% of final blend)

Lot # 2 ????? Destemmed to holding tank, 48h of skin maceration in reductive environment and cooling, press to racking tank for 24h settling off gross lees, transfer to neutral burgundy for alcoholic and malolactic fermentation over 30+ days (20% of final blend)

Lot # 3 ????? Destemmed to stainless tank, full fermentation over 8 days with full skin contact and punch down protocol, kept very reductive, press directly to neutral burgundy for ageing. (30% of final blend)

All lots aged for 11 months in neutral burgundy with regular topping on full lees and reductive environment.

Unfiltered w/o sulfur addition. 10% abv