What is Natural Wine and Why Should You Care?

Since the United States Department of Agriculture’s Organic Food Production Act was updated under “the final rule” in 2002, U.S. organic cropland has grown from 750,000 acres to 4.9 million acres in 2021 (www.ers.usda.gov), lead by consumer demand for produce and meats grown without the use of harmful chemicals, like herbicides and pesticides, among others.

In relation to this, it’s not surprising that the production and sales of “natural wine” in the United States has also seen significant growth over the past 10 years.  But what exactly is natural wine?  While the USDA has hard and fast rules when it comes to the farming and selling practices of products labeled as “organic,” there are no such rules around the production and sale of natural wine. 

I get asked a lot about “natural wine", so I thought this would be a good forum to share what natural wine means to me and the processes and ethos I use in making my wines.

Organically Farmed Grapes

Since we purchased the Gold Dust Vineyard in 2020, we have farmed the property without the use of herbicides and pesticides, only employing light, organic, oil-based sprays during the growing season in order to keep the powdery mildew at bay.

“Right” Picking of the Fruit

Picking at lower sugar levels does a few things.  First and foremost, lower sugars mean lower pH (sorry to get all science-y here), which naturally protects the wine during the aging process. The combined with regularly topping my barrels, allows me to age the wine without sulfuring, something big, commercial wineries do regularly.  The second benefit of picking at lower sugar levels, lower pH; also means the juice has more acidity. Higher levels of acid (the French call it “freshness”) in the wine enhances the flavors of the food because acid stimulates the chemo receptors in your tongue, making you salivate, which bring more intense flavors out in your mouth.  

We chose our estate vineyard site because of the decomposed granitic soils.  The granite promotes high alkalinity in the soil, in turn, yielding lower pH, more acid, in the juice of the grapes.  This allows me to let the sugar levels rise to phenolic ripeness (yielding typicity or varietal correctness), while maintaining the naturally occurring acid that give the wines verve and structure.

Spontaneous (Native) Yeast Fermentation

Why does sourdough made in San Francisco taste better then other sourdoughs?  It’s the special yeast that are found naturally in the SF Bay Area that impart the unique flavors in a sourdough bread made with that native yeast.  Wine is the same way.  Naturally occurring yeast from different areas carry different characteristics and so when you ferment a wine spontaneously, with the yeasts that are naturally on the skins of the grapes, you get a true sense of place in the wines, unique to that specific region. 

Why does wine not taste like grape juice? It’s this magic interaction of the unique, native yeast, processing the natural sugars in the grapes and the various grape varieties and turning it into alcohol, which yield all of the special and unique flavors in wine.  These flavors can range widely from savory and herbaceous, to spicy, fruity, or salty, and even sometimes mineral.  It’s these unique characteristics given by different grape varieties, combined with the acid and (sometimes) tannin structure of the wine that make certain wines pair beautifully with different foods.

Neutral Aging

Oak barrels are typically used to age and mature wines because wood is porous, allowing a small amount of oxygen into the barrel and helping to move the wine along to maturity, rounding and smoothing out the rough edges of a youthful wine.  By aging my wines in neutral environments, such as old French Oak barrels or stainless steel, I’m allowing the wines to mature without imparting any oaky/woodsy flavors that are not naturally part of the wine making process and therefore preserving the purity of the beautiful (and magical!) flavors created by the natural fermentation process.

No Additional Chemicals, Additives, or Weird Stuff

The USDA has approved somewhere in the neighborhood of 72 chemicals and additives, which are regularly used in the production of commercial wines. Weird things like egg whites, fish bladders, copper, and volcanic ash are a regular additions to conventionally made wines, although you’d never know about it because wineries are not required to put their ingredients on their labels.  Do you or someone you know have immediate reactions to wines like headaches, allergies, or other aliments? This is likely not due to naturally occurring tannin or sulfites in wine, it’s likely a reaction to one of these chemicals additives you likely know nothing about.

My natural wines are made without the use of any of these chemicals or additives.  I use a tiny bit of sulfur (usually about 15 parts per million) before bottling the wines, in order to keep oxygen off the wines as I move them from barrel to pre-bottling blending tank and then from blending tank into bottle.  This process involves a lot of oxygen exposure, which can cause a wine to lose its vibrancy and freshness, so I add just enough to protect the wine for long-term aging in bottle.  As the small amount of sulfur I add is protecting the wine along this journey, it’s also chemically binding with the oxygen and dissipating.  Making natural wine is a lot of hard work, so my goal is to add just enough SO2 to protect the wine as I send it along its final journey into bottle.

No Fining or Filtration

Most wineries will fine and filter their wines for cosmetic (clear wine!) and stabilization purposes.  I used to do this as well.  The process generally involves pumping the wine through a series of 30-35 square filter pads, which, by the way, you need to wear a mask while loading them into the filtering unit, so the filter pad chemicals don’t damage your lungs.  The wine is sent through these filter pads coming out the other end into tank for resting prior to bottling. The process will clear up the wine, while striping out any remaining living yeast.  While this might provide the benefit of stabilization, the process also strips the naturally occurring yeast, antioxidants, and polyphenols, which give the wine more intense aromas, flavors, and mouthfeel.

When I started making natural wines in 2017, I noticed that the wines had more flavors and a silky-like viscosity, which lead seamlessly into the finish that I never experienced with wines that I made more conventionally. I was hooked and I knew that this method of making wine just felt right to me.

Humans have been making wine on this planet for thousands of years.  It’s not until the past few decades that we’ve felt the need to employ chemicals, additives, and filtration, over manipulating wines in the vineyard as well as in the cellar, in the name of making it look perfect and tasting uniform.  In the process, we’ve lost the idea of wine really is and what it is meant for, a naturally occurring food product meant to be enjoyed at the dinner table.

Wine enjoyed in moderation, just like anything else we consume, shouldn’t give you headaches, allergic reactions or make you sick.  This is the result of chemicals added in order to cut corners and increase margins.   

My goal in making natural wine on the other hand is to showcase a pure and natural expression of wine, crafted with intent and love, the way the Universe intended it to be made.

2024 Spring/Summer Wine Releases - 2023: The Vintage of a Lifetime?

Amy and I are very pleased to introduce you to the very first of the 2023 vintage wines, as well as a brand new 100% Sangiovese that we reserved in barrel for 21 months before bottling it this spring!

Vintage Notes

Many Northern California wine professionals are already calling the 2023 vintage, “the vintage of a lifetime,” and I can understand why. The summer and into the fall were marked by unusually cool temperatures (we didn’t have one day in August that got over 100 degrees!). Cooler temperatures allow for slower, more evenly ripening of the grapes, yielding fruit with deep complexity, structure, and verve. A few late summer rains set the ripening back a bit, so fruit hung on the vine even longer. I picked our fruit around the same sugar and pH levels I normally do, however tasting the wines throughout the fermentation process, I could tell that the fruit had complexity as if I picked it at much higher brix (sugar) levels, but maintained the same structure as I would expect from my normal picking regimen.

Spring/Summer Wine Club Shipments

3x2 Members

2023 Conduit “Gold Dust Vineyard” Estate Viognier - luscious honeysuckle, mango, white flowers, and overripe peach

2022 Conduit Fair Play - El Dorado Co. Rosé of Grenache - strawberries, nectarine, and a hint of vanilla

2022 Conduit Fair Play - El Dorado County Grenache Noir - potpourri, baking spice, bing cherry, pomegranate, and cranberry

6x2 Members receive the three wines from above, plus:

2023 divergent vine “Cerca Trova” Clarksburg Chenin Blanc - lemon verbena, chamomile, wool, and quince

2022 divergent vine El Dorado Co. winemaker’s reserve Sangiovese - dried roses, cherries, strawberries, sage and tobacco

2022 divergent vine “Gold Dust Vineyard” Estate Primativo - rustic earth, cocoa nibs, strawberry compote, baking spice, and raspberry

12x2 Members receive the six wines from above, plus:

2022 divergent vine “Rollin’ on Skinz” Skin Contact Chenin Blanc - peach tea, chamomile, cantaloupe, and honeydew melon

2022 divergent vine El Dorado Co. winemaker’s reserve Sangiovese (two bottles total) - dried roses, cherries, strawberries, sage and tobacco

2022 divergent vine Clarksburg Malbec - dark chocolate, saddle strap leather, dark cherry, and wild berries

2022 divergent vine “A Touch of Gray Rock” El Dorado Co. Red Blend - black cherry, Santa Rosa plum, dried roses, and raspberry

2022 Conduit “Gold Dust Vineyard” Estate Syrah - smokey bacon fat, gamey meat, olive tapanade, blackberry, violets, boysenberry

2021 divergent vine “Gold Dust Vineyard” Estate Tempranillo (“Deep Cut” Library wine) - dried fig, tomato leaf, tobacco, and herbs

We still have other 2023 wines coming soon that need just a little bit more time in barrel. So long as the wine is ready, we plan on bottling the following new wines this summer (so be on the lookout!). I’m hoping to have the Zinfandel in bottle by the Poke Pick-up Party!

divergent vine Fair Play - El Dorado Co. Zinfandel

divergent vine Fair Play - El Dorado Co. Grenache

Poke Pick-Up Party!

To celebrate these new wines, Amy and I are hosting the first ever Poke Pick-Up Party, Saturday June 8th from 12PM - 4PM. This will be a ticketed event, featuring one (1) Ahi Tune Poke Bowl per guest plus a free tasting flight of our new featured wines (and maybe a few Deep Cut Library wines as well!). Conduit Wine Club Members receive two free tickets with a RSVP. A limited amount of general admission tickets can be purchased for only $30 on Eventbrite. We hope you can join us for this fun, tasty event!

Embracing the Essence of Low Intervention Winemaking

I have been spending a lot of time in the vineyard lately working on preparing the vines for pruning, which will take place in the later part of March. As I work in the early mornings or taking in the last of the sunlight in the late afternoon, I am reminded of the profound connection between the land, the grape, and the wine we craft. Today, I find myself reflecting on the distinct advantages of low intervention winemaking—a philosophy that shapes every aspect of my approach to viticulture and winemaking. As I stand amongst the vines in our organically farmed vineyard, I feel compelled to share the inherent benefits of our practices, contrasting them with the conventions of the mainstream wine industry as, unfortunately, there are more and more of these conventional wineries panning off their wines as “natural” these days.

Farming Practices: Nurturing the Land with Care

Our commitment to low intervention winemaking begins in the vineyard, where we embrace organic farming practices. Instead of relying on synthetic chemicals to control pests and diseases, we use cover crop to cultivate a harmonious ecosystem where biodiversity flourishes. Cover crops nourish the soil, beneficial insects patrol the vines, and compost enriches the earth—all contributing to the vitality of our vineyard. Unlike conventional vineyards, where chemical inputs can degrade soil health and harm the environment, our approach fosters a sustainable relationship with the land, reducing our carbon footprint, while ensuring soil health and vibrancy for generations to come.

Native Yeast Fermentation: Honoring the Essence of Terroir

In our cellar, I uphold the ancient tradition of native yeast fermentation—a process that encapsulates the true essence of terroir (or the complete environment in which a wine in produced). Rather than inoculating our grape must with commercial yeast strains, we allow fermentation to occur spontaneously, guided by the indigenous microflora that inhabit our vineyards and the vineyards we source from. This approach imbues our wines with a sense of place, capturing the unique character and expression of our vineyard and its surroundings (there’s a reason why San Francisco has great sourdough!). In contrast, conventionally made wines often rely on selected yeast strains, sacrificing the diversity, complexity, and sense of terroir that native fermentation affords. Our wines, steeped in the spirit of the land, resonate with authenticity and depth, inviting the drinker on a journey of discovery.

Neutral Oak Aging: Allowing the Grape to Shine

As our wines mature in the cellar, we eschew the use of new oak barrels in favor of neutral vessels that impart minimal to no flavor profile whatsoever. By aging our wines in neutral oak or alternative vessels such as stainless-steel tanks or barrels, we preserve the purity and integrity of the grape, allowing its inherent qualities to shine through. In doing so, we honor the natural expression of the fruit, avoiding the masking effect of new oak that can dominate the palate. While conventional winemakers may rely on new oak to impart richness in their wines, I believe in the intrinsic beauty of simplicity—a philosophy that underscores every aspect of my winemaking. I strive to make pure, honest, and expressive wines, the way the universe intended.

No Fining or Filtration: Preserving the Essence of the Wine

In my quest for purity and authenticity, I forgo the use of fining agents and filtration techniques that strip the wine of its natural character. Instead, I allow our wines to clarify naturally through settling and racking, preserving their innate complexity and texture. Unlike conventionally made wines, which may undergo rigorous filtration to achieve a crystal-clear appearance (with the use of egg whites, volcanic ash and clay, etc.), our wines retain their natural verve and vitality, preserving the essence of the grape varietals and the land from which they came.

I believe the advantages of low intervention winemaking are manifold, encompassing every aspect of the winemaking process. From the vineyard to the cellar, my natural approach aims at honoring the inherent beauty and preservation of nature, allowing the grape to express itself fully and authentically. As I work in our vineyard bathed in the soft light of dusk, I am filled with a profound sense of gratitude for the opportunity to craft wines that embody the essence of this special place we call home.

Sacramento to South Lake Tahoe Our favorite stops along the way!

A delicious and historical journey from Sacramento South Lake Tahoe!

1. Poor Red's Bar-B-Q (El Dorado): Start your journey at legendary Poor Red's Bar-B-Q, known for its tasty barbecue and divey old school atmosphere. Chuck your diet out the window and splurge on the mouthwatering ribs, savory pulled pork, and signature cocktails.

2. Timmy's Brown Bag (Placerville): Craving a quick bite? Head to Placerville and grab a unique & belly busting sandwich at Timmy's Brown Bag, a local favorite for quirky, fancy sandwiches.

3. Cuppa Coffee (Placerville): Need a caffeine boost? Stop by and be greeted by Mieero at local favorite, Cuppa Coffee. They’ve got everything from pour over coffee, tea and specialty espresso drinks. Sip and chat with locals while taking in the cozy ambiance of this charming cafe.

4. Flourless Bakery (Placerville): New in town, Flourless Bakery is here to satisfy your sweet tooth. They specialize in delectable gluten-free treats and pastries. Their mouthwatering desserts are made with high-quality ingredients and innovative flavors. Proudly LGBTQ owned and operated.

5. Historic Placerville Public House (Placerville): Travel back in time at the historic (and haunted) Placerville Public House. Located near the legendary Hangman's Tree from Gold Rush times. Enjoy a craft beer or artisanal cocktail while learning about the town's colorful past.

6. Gold Bug Mine (Placerville): Catch “Gold Fever’ and take a tour at Gold Bug Mine, a historic gold mine just a few minutes north of Placerville. Take a guided tour of the mine to learn about the region's rich mining history. Gem panning available and easy hiking trails for the kiddos.

7. Mushroom Hunting (Consumnes River): Take a detour along the Consumnes River and explore the lush wilderness in search of wild mushrooms. Keep your eyes peeled for various mushroom species, including chanterelles, morels, and porcinis. Forage for healing herbs and miner’s lettuce as well.

8. Gold Dust Vineyard (Fair Play): Make a stop at Gold Dust Vineyard, the area’s only natural winery and cider producer in the Fair Play AVA. This is home of Conduit - divergent vine and Tag + Jug Cider Co. Come by for a winemaker led tasting of their exceptional wines and artisanal ciders. Enjoy the breathtaking beauty of the vineyard while soaking in the vibes of the Sierra Foothills. Don’t want to leave? They also offer camping and glamping on site!

9. Sierra Foothills Scenic Drive: Continue your journey with an amazingly scenic drive the back way to South Lake Tahoe along historic Carson Pass /I-88 (weather permitting). Appreciate the historic trail and natural beauty of the region as you make your way towards South Lake Tahoe.

10. South Lake Tahoe: Arrive in South Lake Tahoe, your ultimate winter destination. Whether you're hitting the slopes, exploring the stunning lake, or simply unwinding in a cozy cabin, there's plenty to see and do in this winter wonderland.

Embark on this unforgettable journey from El Dorado to South Lake Tahoe, filled with delicious food, fascinating history, and breathtaking scenery!

What the Heck is Orange Wine?

This style of wine that has exploded in popularity around the globe is actually a throw back to ancient wine making techniques used in Georgia as long ago as the 6th millennium B.C., but what exactly is orange wine?

In short, “orange wines” are white wines made like a red wine.  All orange wines are all made using white wine grapes that are fermented in open-air containers while on the skins.  Traditionally, white wines are made by pressing off the sweet juice from the grape skin on the day the grapes are harvested, leaving the grape juice to ferment on its own in barrels or tanks.  Red wines on the other hand, are made by leaving the whole berry (or whole cluster, including the stem) in the fermentation bins. This process allows the red wines to develop their unique colors, pick up added depth and complexity, and in the case of thicker-skinned grapes (like Syrah, Tempranillo, etc.), pick up tannin structure, which create that puckering dryness in the mouth as you swallow these types of wines.  Similarly, when this skin-contact process is applied to white wine grapes, the resulting wine will have a deeper, orange-like color, as well as more weightiness, depth of character, and tannin structure that one normally associates exclusively with red wines.  Because of this, drinking an orange wine is a completely different experience than drinking either a white or red wine, so open-mindedness is highly encouraged.

In 2022, we made our orange wine with Chenin Blanc grapes sourced from Clarksburg, just south of Sacramento, from vines planted along the sandy soils of the Sacramento River.  The day the grapes were picked, I destemmed the Chenin Blanc into large, open-air fermentation bins.  The grapes underwent a 13-day ferment with native yeasts before the juice was finally pressed off into old French Oak barrels, where the wine aged for 14 months before being bottled without fining or filtration. 

In the glass, this wine introduces itself with aromas of peach tea, chamomile, and cardamom.  As you get into the wine, you’ll notice stone fruits such as white nectarine, tropical mango and passion fruit, as well as slight honeyed characteristics, framed in a wine that is significantly weightier compared to our Chenin Blanc made as a traditional white wine. The Skinz finishes off with a fair amount of tannin structure complimented by high, zippy acidity that one would expect from Chenin Blanc.

Rollin’ on Skinz has bolder flavors than a white wine, so don’t be shy in pairing this wine with other bold flavors.  We especially enjoy the Skinz with Indian and Middle Eastern cuisine as well as Korean dishes featuring kimchi.  Given the wine’s complexity and structure, orange wines like this also make excellent pairings with cheese and charcuterie plates and a variety of proteins from fatty white fish to red meat.

The label art (if you can call it that) was drawn by Aaron and inspired by one of his favorite movies, The Big Lebowski. The label depicts Aaron’s profile licking a bowling ball-like white wine grape as it changes color from yellow to orange.

We hope you try and enjoy our 2022 Clarksburg “Rollin’ on Skinz.”

The Chenin Abides…

Diving Into the 2023 Fall Wine Releases

2022 divergent vine “A Touch of Gray Rock”  - El Dorado Co. Red Wine

A wine as vibrant and eclectic as the touring band from San Francisco, this red wine blend plays on the duality of bright red notes of strawberry and roses delivered by the Sangiovese and bright purple notes of bramble fruit, dark cherry and Santa Rosa plumb from the Zinfandel.  We added just a touch of our Gold Dust Vineyard Primitivo to bring depth and tannin structure, creating an awe-inspiring blend of contrasting characteristics that form a harmonious and composed wine. 

Perfect enjoyed as a solo act, but also sings with a variety of foods from pizza and pasta to BBQ.

46% Sangiovese

46% Zinfandel

8% Estate Primitivo

All grapes fermented 25% whole cluster, 75% destemmed

9 months of aging in old French Oak barrels

213 cases produced

2022 divergent vine “Gold Dust Vineyard” Estate Primitivo

Primitivo is an Italian clone of Zinfandel, but while the two grapes are genetically identical, the subsequent wines they produce drink very different in the glass.  While California Zinfandel tends to be juicy, sometimes macerated and jammy fruit, medium acidity and no tannin, the smaller clustered and (more importantly) smaller berried Primitivo presents a layered and textured complexity that is often lacking in Zinfandel.

Primitivo thrives in the rocky, shallow soils of the Gold Dust Vineyard, and yield a wine with rustic aromas of wet stone, earth and dark chocolate.  Don’t be fooled though as this wine is bursting with flavors of boysenberry, blackberry, and raspberry on the mid-palate, which finish off in a highly structured and food-friendly wine.  I love this wine because it presents itself in many different ways during the tasting experience, which keep me coming back

Pair with any variety of Italian dishes, but my personal favorite pairing is with a juicy, medium rare hamburger.

100% Estate Primitivo

Fermented 25% whole cluster, 75% destemmed

10 months of aging in old French Oak barrels

97 cases produced

2022 Conduit “Gold Dust Vineyard” Estate Syrah

Our estate Syrah needed a little more hang time on the vine in 2022, so we didn’t co-ferment our Syrah with Viognier for the first time since we moved to the property. While I love the Côte Rôtie style co-ferment, the season gave us an opportunity to showcase the power and finesse of Syrah we grow in the granitic soils of our ridgeline.  The grapes were fermented 80% whole cluster, 20% destemmed for 28 days before the juice was pressed into old French Oak barrels and aged for 12 months.

In contrast to our Syrah-Viognier co-ferment, this lighter Syrah opens with inviting savory notes of leather, green peppercorn and black olive, which lead into flavors of black currant, Açaí, and mountain bramble fruit, seamlessly finishing with medium-plus tannin and bright acidity.  Personally, I love drinking Syrah on its own and exploring the rich complexity of the grape, but it also makes a tremendous pairing with a variety of meats and steak and would be perfect pairing with a little Holiday Prime Rib or roasted lamb.

100% Estate Syrah

140 cases produced

Fall 2023 Wine Club Shipment

3 BOTTLE SHIPMENT

2022 divergent vine “A Touch of Gray Rock” – El Dorado Co. Red Wine

2022 divergent vine “Gold Dust Vineyard” Estate Primitivo

2022 Conduit “Gold Dust Vineyard” Estate Syrah

6 BOTTLE SHIPMENT

(The three wines above plus…)

2022 divergent vine Clarksburg “Rollin’ on Skinz” – skin contact Chenin Blanc

2022 Fair Play Grenache

2020 “Gold Dust Vineyard” Estate Tempranillo

12 BOTTLE SHIPMENT

The six wines above, plus this fun selection of vertical year and library wines, exclusively available in the 12 x 2 shipment

2014 Sonoma County Cabernet Franc – Merlot Red Blend (Deep Cut library selection)

2021 divergent vine “Gold Dust Vineyard” Estate Syrah – Viognier co-ferment

2021 divergent vine “Gold Dust Vineyard” Estate Primitivo

2022 Conduit Fair Play Rosé of Grenache

2019 diveregnt vine Amador County “Shake Ridge Ranch” Zinfandel

2023 Fall Release Party

2023 Conduit/divergent vine Fall Release Party Menu

You’re invited to join us on Saturday, November 4th from 11AM - 4 PM for a Fall Wine release tasting experience unlike any other we’ve ever done! Com try the new wines, paired with their previous year counterparts as well as a few deep cut wines from our library. There will be music, fondue and lots of fun. Amy and I look forward to seeing you at the Gold Dust Vineyard very soon!

Book your Fall Release Tasting Experience here

Book your Campsite, Glamping, or RV site here

New Releases

2022 divergent vine El Dorado County “A Touch of Gray Rock” El Dorado County Blend (NEW WINE ALERT!) - 46% Sangiovese, 46% Zinfandel, 8% Estate Primitivo

2022 Conduit “Gold Dust Vineyard” Estate Syrah - 100% Syrah, fermented 80% whole cluster. Beautifully focused and lighter on its feet compared to the 2021

2022 divergent vine “Gold Dust Vineyard” Estate Primitivo - wild berries, elevated fruit, structured bright acidity,

Vertical Tasting (previous year wines)

2021 Conduit “Gold Dust Vineyard” Estate Syrah - 70% Syrah, 30% Viognier co-fermented “Côte Rôtie” style, 100% whole cluster fermented. Complex, savory, and drinking beautifully.

2021 divergent vine “Gold Dust Vineyard” Estate Primitivo - rustic, dark chocolate, berry pie, structured yet zippy finish

Featured Library Wines

2019 divergent vine “Shake Ridge Ranch” Zinfandel - grown in high elevation, this alpine Zinfandel has aged beautifully and is starting to show its lovely secondary fruit characteristics as well as bright, fresh acidity.

2014 Conduit Sonoma County Cab Franc/Merlot blend - this is a wine I knew I would be drinking for years (if not decades) to come. Only 43 cases produced of this special “Left Bank Bordeaux” inspired red blend. I aged this wine for three years in barrel and an additional 2 years in bottle prior to releasing in 2019. Now, at a full nine years of age, this special and personal pet-project wine continues to impress me as it improve with time.

Aaron’s Notes on the 2023 Harvest and Vintage

The growing season in 2023 was marked by a late start as the 2022-2023 winter (and mountain snows) continued through March.  All of the winter snows and rains set up the water table such that we were able to dry farm the entire vineyard.  Bud break, when the vines wake up from their winter slumber, happened in late April, a full 3-4 weeks behind previous years.  Thankfully, the rain and hail stayed away this year during bloom phase allowing the fruit to set beautifully by June.

The weather stayed seasonally cool (although it was plenty warm to get lots of lake and river time in) throughout the summer, allowing for slow and even development of the fruit. After the extreme heat and other external challenges of the past few vintages, to say this weather was welcomed would be an understatement.

As usual, August was the hottest month of the year, but the weather never quite reached the 100-degree mark, which usually has us scrambling around to pull fruit off the vine as quickly as possible.  Rather, this year, we got several evening summer rains, which cooled the weather down significantly and reminded Amy of summers growing up on the east coast.  Thankfully the humidity stayed down enough that rot didn’t set in on the fruit, but it did set the fruit back several days as rains will dilute the sugars/acids in the grapes and require extra time for the clusters to reset.

Finally, on September 11th our Gold Dust Vineyard Primitivo was the first fruit off the vine, followed three days later by our Viognier and Tempranillo.. The Syrah was the last to come off just a week ago (9/20), so all of our estate fruit is off the vine and tastes spectacular as it ferments away in the cellar.  I can now focus on the fermentation management and pressing off the young wine into barrels once fermentation is complete.  We still have the Fair Play Grenache and Zinfandel yet to pick as the vineyard we source these from is about 400’ lower elevation and we are typically waiting 2-3 weeks after pick our vineyard off for this fruit to mature.  All in all, 2023 looks like it’s shaping up to be a very good vintage and I can’t wait to share these wines with you next year!

Wine Focus: “A Touch of Gray Rock”

As we enter the fall, we wanted to share a brand new El Dorado County red wine blend we released for the first time this year.  A Touch of Gray Rock is comprised of 46% Sangiovese (the Queen of Tuscany…think Chianti), 46% Zinfandel, and 8% Estate Primitivo,.  The Sangiovese and Zinfandel come from an organic vineyard and orchard in the Apple Hill/Camino area, just 35 minutes away.  Grown in the volcanic soils of this region, the Sangiovese brings brite red fruit notes of cherry and strawberry laced in dried roses, while the Zinfandel adds beautiful purple notes of wild berries and bright Santa Rosa plum.  We added just a “touch” of our granite soil grown Estate Primitivo to give this wine a little more depth of character as well as ever-so-slight tannin structure, which make this latest release a great casual sipper, that also holds up to a variety of foods from red or white meats to fall salads. We are super stoked about this new release and think you will be to.  A Touch of Gray Rock is available to taste now at our tasting room or can be ordered here from our online store. Salute!

Our Top Sierra Foothills Fall Activities

Fall has arrived here at the Gold Dust Vineyard and harvest season is in full swing.  Aaron has been tirelessly working on the 2023 vintage, which he says is shaping up to be potentially the best vintage we’ve had since we moved to the property three years ago.  (See his harvest and vintage notes below)

As the vines are finishing up their work for the year, the leaves are starting to change color and the hot summer weather has given way to warm, sunny days and cool evenings.  It’s perfect camping weather and is also one of our favorite times of year around El Dorado County, with so much to do as the many local crops are reaching peak ripeness.

With the new season in full swing, we wanted to share five of our favorite local Fall activities with you as well as a little note to make your camping reservations soon as our vineyard campsites are quickly filling up for the remainder of September through October.

1. Apple Season in Apple Hill – you-pick farms, kids activities and all kinds of apples and apple goodies (pies, tarts, vinegar, etc.)

2. Pumpkin Patches – great for all ages! Choose your fall pumpkins, take on the corn maze or go for a hayride.

3. Fresh, made-to-order Apple Cider doughnuts (Rainbow Orchard) – only seasonally available, we look forward to these warm, fresh doughnuts every year

4. Explore Black Chasm Cavern - take a guided tour through this amazingly beautiful cave near the old mining town of Volcano

4. Visit the Alpacas – there are several Alpaca farms in Fair Play, this is our favorite

5. Boat, fish or hike to a waterfall in Sly Park – a beautiful lakeside recreational area with a hiking trail to a waterfall.

And don’t forget to end your day with a Conduit tasting experience and the amazing ridge line views overlooking the Sierra Foothills from our outside tasting area and crush pad.

We hope to see you at Camp Conduit this Fall!