“The Sauvignon Blanc was pretty. This one is a little more funky. More time on the skins. More time in barrel. This wine will have you feeling like you just put Diana Ross’s Diana on your stereo.” – Alisa Koehnen, Winemaker
Organically Farmed, Unfined, Unfiltered, Natural Yeast Fermentation, No Added Sulfites.
In Stock At our temperature controlled facility in Costa Mesa, CA
Napa Valley, where Cabernet Sauvignon is “King.”The valley itself in Northern California is not very big, but it is home to some of the most expensive and prestigious vineyards in California. Napa is separated from Sonoma and Central Coast by two sets mountain ranges: the Mayacamas Mountains to the west and the Vaca Mountains to the east. Being in a valley, this region can heat up pretty quickly. However, there are cooling influences like fog and ocean breezes from the San Pablo Bay that help to moderate the temperature within the valley. With more heat comes more concentrated, fuller-bodied wines, making this the perfect place for Cabernet Sauvignon. Other primary red grapes of focus are Zinfandel, Merlot, Syrah, and Cabernet Franc. The principal white varieties to look for here are Chardonnay and Sauvignon Blanc. You may also find Pinot Noir in the more southerly area of Los Carneros AVA where it can get cool enough to produce high-quality Pinot Noir. Featured AVA’s include Howell Mountain, Calistoga, St. Helena, Mount Veeder, Los Carneros, Stags Leap District, Oakville, and Rutherford.
Koehnen Wine Company was founded by John and Alisa Koehnen. John worked for Revel for years which is how he was introduced to Kenny from Hobo Wine Co and created the relationship for this project. Kenny does the production while John writes the album so to speak.The labels are photos that John took. This label is a photo of Alisa taking a photo of John.
The vineyard is managed by father daughter pair Bernie and Pilar. Bernie has been growing grapes in Lake County for 50 years since arriving from Chile. All grapes were hand picked and brought to Santa Rosa the morning of September 14th. 100% destemmed. Fermentation occurred on skins for 11 days and then finished in neutral barrel with full mL. The wine remained in neutral barrel for 6 months. All native yeast. Unfiltered and unfined. A small amount of SO2 was used.
John has a 10+ year old dog he named Josko after Josko Gravner. The pioneer behind the orange wine movement. He’s been into skin contact wines long before they became fashionable.