Catch and Release
A husband and wife project turned business, Catch & Release is an exercise in creativity, a test of patience and a lot of fun. Beno and Monica make wine they like to drink, in partnership with growers who lead from the front (of regenerative farming.) They champion simplicity, prioritize delicacy, and crave acidity at every turn. Winemaking is with minimal intervention, no fining, filtering, and minimal sulfur.
catchandreleasewines.com
catchandreleasewines.com
'Fair Trade,' Chardonnay
Organically farmed clone 4 Chardonnay from Mendocino is sent direct to dress where it settles for 48 hours and then is moved to neutral oak barrels from primary & secondary natural fermentation. The wine is then racked, and returned to neutral oak where it ages for 8 months before being bottled unfiltered with minimal sulfur.
Organically farmed clone 4 Chardonnay from Mendocino is sent direct to dress where it settles for 48 hours and then is moved to neutral oak barrels from primary & secondary natural fermentation. The wine is then racked, and returned to neutral oak where it ages for 8 months before being bottled unfiltered with minimal sulfur.
'Block Party,' 50% Pinot Gris, 30% Pinot Gris, 20% Gewurztraminer
From an organic vineyard in Mendocino, Pinot Gris & Gewurztraminer are co-fermented on skins for 12 days then pressed to neutral oak barrels. Riesling is direct to press and barrel fermented. Bottled without fining, filtration, and minimal sulfur.
From an organic vineyard in Mendocino, Pinot Gris & Gewurztraminer are co-fermented on skins for 12 days then pressed to neutral oak barrels. Riesling is direct to press and barrel fermented. Bottled without fining, filtration, and minimal sulfur.
'Well Rested,' Pinot Noir
From the certified Biodynamic Filigreen Farm in Anderson Valley. 15 day, 50% whole cluster, native yeast fermentation. No pumpovers, only punchdowns done by hand to mitigate extraction. Pressed to neutral oak barrels and aged for 18 months. No racking, fining or filtering.
From the certified Biodynamic Filigreen Farm in Anderson Valley. 15 day, 50% whole cluster, native yeast fermentation. No pumpovers, only punchdowns done by hand to mitigate extraction. Pressed to neutral oak barrels and aged for 18 months. No racking, fining or filtering.
'Cruising Altitude,' Grenache
From an organic vineyard in the Santa Cruz Mountains, 100% whole cluster for the fermentation. Pressed to 500l puncheon where it ages for 10 months. Bottled with unfined, unfiltered, and with minimal sulfur.
From an organic vineyard in the Santa Cruz Mountains, 100% whole cluster for the fermentation. Pressed to 500l puncheon where it ages for 10 months. Bottled with unfined, unfiltered, and with minimal sulfur.