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
'Swim Good,' Albarino
These are younger vines, around 10 years old and sit on ancient cobbley soils deep in the Borden Hills AVA. The site is quite warm during the day but is assisted by a cooling afternoon wind that helps extend the maturation process, and preserves acidity. Direct pressed and left to settle for 48 hours before racking for clarity, and returning to a single stainless steel tank where primary fermentation took place. Elevage continued in bottle for 8 months before being labeled for release. 100% native yeast, non-disgorged.
These are younger vines, around 10 years old and sit on ancient cobbley soils deep in the Borden Hills AVA. The site is quite warm during the day but is assisted by a cooling afternoon wind that helps extend the maturation process, and preserves acidity. Direct pressed and left to settle for 48 hours before racking for clarity, and returning to a single stainless steel tank where primary fermentation took place. Elevage continued in bottle for 8 months before being labeled for release. 100% native yeast, non-disgorged.
'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.
'Lover Girl,' Pinot Gris
Filigreen Farm is a biodynamic oasis in the Anderson Valley. Situated just north of Boonville, the farm is subject to cool nights and extended fog coverage through the morning and early afternoon. The fruit is pressed whole cluster to stainless steel where it settles for 48 hours before being moved to neutral French oak for primary and secondary fermentation. The wine spends 10 months on heavy lees before being racked and bottled. 100% native yeast, and the only addition was S02.
Filigreen Farm is a biodynamic oasis in the Anderson Valley. Situated just north of Boonville, the farm is subject to cool nights and extended fog coverage through the morning and early afternoon. The fruit is pressed whole cluster to stainless steel where it settles for 48 hours before being moved to neutral French oak for primary and secondary fermentation. The wine spends 10 months on heavy lees before being racked and bottled. 100% native yeast, and the only addition was S02.
'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.
'Credits and Cameos,' 45% Pinot Noir, 31% Gamay, 24% Trousseau
An assemblage of three separate varietals and vineyards. The Gamay (Sonoma) was vinified 100% carbonically and pressed after 21 days in tank. The Trousseau (Tres Pinos) was de-stemmed, and fermented in stainless steel, before being moved to neutral oak for aging. The pinot (Napa) was foot tread and left on the skins for two days before being pressed and moved to neutral oak for fermentation.
An assemblage of three separate varietals and vineyards. The Gamay (Sonoma) was vinified 100% carbonically and pressed after 21 days in tank. The Trousseau (Tres Pinos) was de-stemmed, and fermented in stainless steel, before being moved to neutral oak for aging. The pinot (Napa) was foot tread and left on the skins for two days before being pressed and moved to neutral oak for fermentation.
'Anyone, Anytime, Anyplace,' 70% Syrah, 22% Grenache, 8% Chardonnay
The Syrah (Sonoma) was fermented whole cluster in stainless steel, pressed and moved to neutral oak barrels where it was aged for an additional 18 months. The Grenache (Mendocino) was de-stemmed and fermented in stainless as well before being moved to neutral oak for 10 months, and the Chardonnay (Mendocino) was direct pressed, barrel fermented, and aged on its lees for 6 months. The wines were then blended and bottled unfiltered. 100% native yeast, and the only addition was S02.
The Syrah (Sonoma) was fermented whole cluster in stainless steel, pressed and moved to neutral oak barrels where it was aged for an additional 18 months. The Grenache (Mendocino) was de-stemmed and fermented in stainless as well before being moved to neutral oak for 10 months, and the Chardonnay (Mendocino) was direct pressed, barrel fermented, and aged on its lees for 6 months. The wines were then blended and bottled unfiltered. 100% native yeast, and the only addition was S02.
'Super Nova,' Gamay
The organically farmed fruit comes from a wood lined vineyard in Sonoma Mountain AVA. The fruit was fermented carbonically for 21 days in stainless steel, before being pressed and moved to neutral oak barrels for secondary fermentation. The wine was then aged in neutral wood for 10 months before being bottled unfiltered. 100% native yeast, and the only addition was S02.
The organically farmed fruit comes from a wood lined vineyard in Sonoma Mountain AVA. The fruit was fermented carbonically for 21 days in stainless steel, before being pressed and moved to neutral oak barrels for secondary fermentation. The wine was then aged in neutral wood for 10 months before being bottled unfiltered. 100% native yeast, and the only addition was S02.
'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.