Our Wines

Heron Wines

Our Wines

Sauvignon Blanc, Mendocino County
• Vineyards: Hopland (75%) and Yountville (25%)
• Handcrafted from sustainably grown Mendocino and Napa Valley grapes. Hopland’s warm days and unusually cool nights lend maximum ripeness while preserving acidity, while Yountville’s clay-loam soils add vibrant fruit
• To get to that fresh, fruit driven style; whole berry fruit went to press (retaining better fruit
character and less oxidation) then a long cold fermentation – three weeks in stainless steel.
No barrel aging.
• Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.

More Info • 2011 Technical Sheet • 2010 Technical Sheet • Shelf Talker • Label

Chardonnay, California
• Vineyards: Russian River, Carneros and Santa Maria, average 22 year-old vines, yields
3.5 tons per acre.
• All dry-farmed, cool-climate vineyards: Russian River for elegance, minerality and high tones,
Carneros for structure and complexity and Santa Maria for fragrant aromatics.
• No Malolactic Fermentation. Half Stainless Steel, Half French oak barrel fermentation.
• Aged sur-lie about 6 months, new, one and two year-old French oak barrels, frequent
battonage.

More Info • 2011 Technical Sheet • 2010 Technical Sheet • Shelf Talker • Label

Pinot Noir, California
• Vineyards: Paso Robles (Westside with cool ocean temperatures), Monterey & Russian River
Valley.
• An elegant composition of sustainably farmed grapes from several of California’s cool,
marine influenced micro-climates.
• 100% Pinot Noir (no Syrah…) Aged 9 months in new, one and two year old French oak barrels.
• Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.

More Info • 2011 Technical Sheet • 2010 Technical Sheet • Shelf Talker • Label

Pinot Noir, Mendocino County
• Vineyards: Anderson Valley, Potter Valley, Laytonville, average 9 year-old vines, yields
3.5 tons per acre.
• These three vineyard sites were chosen for their combination of maritime influences, elevation and nighttime cool temperatures.
• Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.

More Info • Technical Sheet • Shelf Talker • Label

Pinot Noir, Monterey County
• Vineyards: Soledad in the northern Salinas Valley, average 16 year-old vines, yields
3.4 tons per acre.
• Alluvial soils with loam, sand, cobbles and limstone outcroppings and to character and aromatics.
• 100% Pinot Noir (no Syrah…) aged about 9 months in two and three year-old French oak
barrels.
• Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.

More Info • Technical Sheet • Shelf Talker • Label

Pinot Noir, Sonoma County
• Vineyards: Sonoma Coast, Russian River, Carneros, average 16 year-old vines, yields
2.5-3 tons per acre.
• Three vineyards in prime locations in the Sonoma County appellation with maritime cool
climates and sandy loam soils contribute to conditions ideal for growing Pinot Noir.
• 100% Pinot Noir (no Syrah…) aged about 8 months in new, one and two year-old French oak
barrels.
• Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.

More Info • Technical Sheet • Shelf Talker • Label

Merlot, Mendocino County
• Vineyard: Mendocino County, average 15 year-old vines.
• Vineyard is adjacent Napa and Sonoma Counties, where the temperatures are cooler, creating
a longer growing season, longer hang time and very concentrated berries.
• Aged about 8 months in new, one and two-year-old, medium-toast French oak barrels.

More Info • Technical Sheet • Shelf Talker • Label

Merlot, Vin de Pays d’Oc
• Vineyard: St. Chinian, France, the hilltop “Heron Vineyard,” average 25 year-old vines, yields
2.5 tons per acre.
• We use biodynamic practices, seeking organic (EcoCert) certification for this vineyard.
• Benchmark teaching wine: Used at the Institute of Enology in Montpellier to illustrate the
benefits of old vines, low yields, extended maceration & fermentation and careful use of oak.
• Aged about 9 months in new, one and two-year-old, medium-toast French oak barrels, which
we make at a cooperage using sustainably harvested old-growth oak from the
Bois de Colbert (400 year-old trees) and the greater Troncais Forest (250 year-old trees).

More Info • Technical Sheet • Shelf Talker • Label

Cabernet Sauvignon, Mendocino County
• Vineyard: Mendocino County, average 20 year-old vines, yields 3 tons per acre.
• Universally recognized as the Mecca of organic grape growing in California and where
residents voted in 2004 to become a GMO-free county.
• The majority of the grapes for our Cabernet Sauvignon come from a 1,300 ft vineyard in the upper reaches of the Yokayo benchland.
• Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.
• Aged about 9 months in new, one and two year old French oak barrels with medium-toast.

More Info • 2011 Technical Sheet • 2010 Technical Sheet • Shelf Talker • Label

Sexto, Terra Alta
• Translates to “sixth”: A blend of Garnacha, Carinena, Tempranillo, Syrah, Cabernet Sauvignon,
and Garnacha Peluda.
• Vineyards: Terra Alta, Spain; Several vineyards with altitudes in excess of 1200 feet. Vine age
ranges from 15 to 80 year-old vines, farmed by hand due to the extreme altitude and rugged
terrain.
• Dry farmed per DO requirements, biodynamic and organic practices used.
• Aged about 8 months in new, one and two-year-old medium-toast French oak barrels which
we make at a cooperage using sustainably harvested old-growth oak from the
Bois de Colbert (400 year-old trees) and the greater Troncais Forest (250 year-old trees).

More Info • Technical Sheet • Shelf Talker • Label