95 Insider Points *Staff Favorite
The wine is made by Rising Star winemaker Alex Crangle of Balo in Anderson Valley in Mendocino. The vineyard is tiny, forty years old and sits at 900ft elevation. Now farmed Biodynamically this old vine chardonnay showcases the site specificity. Forty two cases produced of this spectacular chardonnay were produced so our allocation will get sucked up pretty quickly, This is one you don’t want to miss.
The nose is golden delicious apple and bartlett pear, rich qualities of pastry dough lightly round off the aromatic notes. High acid from the pacific oceans influence and the elevation, this wine tastes like the nose suggested. Layers of baked apple pie, peach, and apricot, the finish is sexy, complex and show the vineyards maturity. Drink this amazing wine now and over the next five years. -Wb 4/17
Anderson Valley, CA
We had to beg, borrow, and beg some more to bring you this taste of heavenly, single vineyard Chardonnay. Each glorious glass showcases why we love Anderson Valley, adore its Chardonnay, and are more than a little obsessed with the brilliant minds at Yamakiri.
Vinified Virtuoso: If you’re wondering who’s got us obsessed with sublime Chardonnay, it’s none other than Alex Crangle. After his 15 year study of all things fermented took him across 3 continents, he found heaven in Anderson Valley. The gorgeous wines of Balo Vineyards and Angel Camp bear his mark. And now his adept touch leaves us in awe with this single vineyard Yamakiri Chardonnay.
Cote d’Or on the Golden Coast: The sudden intrusion of the evening fog marks one of Anderson Valley’s remarkable features. This foggy invasion and the accompanying drop in temperature lets Yamakiri keep their precious fruit on the vine through the long, late summer. The perfect ripeness, perfect sweetness, perfect acidity; well, it’s a Burgundy-style beauty through and through.
Old School Au Naturale: Fukuoka, a Japanese farmer-philospher, taught the beauty and benefits of natural farming. And these principals are in full force at the CCOF Eagle Hearth Vineyard under the careful watch of grape grower Lisa Bauer. That along with Alex’s artistry with gorgeous grapes means that you taste the pure beauty of the fruit, the valley, the vineyard with each sip.
Fresh orchard peaches, the paperwhite flowers of spring in bloom, and fresh cut jasmine on the nose. Juicy Asian pear and roses drift alongside mineral acidity. Stay a while and enjoy the fresh palate, bright acid, and a soft finish.
Nestled in the hills of Yorkville, California, we are located in the Yorkville Highlands appellation. One mountain range away from the Pacific ocean, we have a moderate climate. We benefit from warm afternoon air and cool evening breezes, which allow for an extended growing season. The mature fruit, picked late in the season, produces complex and balanced wines. We also source grapes from Anderson Valley and Mendocino Ridge appellations.
Many of our grapes are from vineyards not currently in commercial production. Left fallow or abandoned, the vines put forth fruit with exceptional flavor profiles and complexity. In sourcing grapes from such vineyards, we are reminded of Fukuoka, a Japanese farmer and philosopher renowned for his agricultural philosophy shizen nōhō (自然農法), or 'natural farming.' The five principles of natural farming include: no tilling, no fertilizers, minimal weeding, no pesticides nor herbicides, and no pruning of fruit trees. This system recognizes and utilizes the complex nature of an ecosystem and its living organisms. We aspire towards this minimal human intervention.
We mow and prune the vineyard minimally, and apply only biodynamic preparations to the grapes and land. The vines are dry-farmed, with deep-reaching roots. We do not irrigate, instead depending on the gracious winter rains for water. We believe this approach to producing grapes allows them to reach their best potential flavor and expression. We hope you enjoy what the land has to offer.
Yamakiri Wines is an ongoing collaboration between Alex Crangle and Lisa Bauer. Alex is the brains and the brilliance behind the wine and cider making; Lisa mows, prunes, frets, delivers boxes and kegs of wine and cider, and is generally the owner of Yamakiri. Together, they share a commitment to biodynamic and minimally invasive growing and vinting techniques, and a love of fermented fruit beverages that showcase the place they come from.
Risotto with spring veggies, herbed chicken with creamy pasta, and (our favorite) crab and prawn boil with a fresh baguette and butter.