Birdhorse 2019 Valdiguié, Suisun Valley, CA, USA

Birdhorse 2019 Valdiguié, Suisun Valley, CA, USA

  • $36.00
    Unit price per 
Shipping calculated at checkout.

Only 7 left!

Birdhorse 2019 Valdiguié, Suisun Valley, CA

Birdhorse is a new California label founded by co-winemakers Corinne Rich and Katie Rouse, alongside their dear friend and business manager Tyler Ernst. Corinne and Katie met while pursuing an M.S. in Viticulture & Enology at U.C. Davis, but soon after headed down to South Africa to work harvest in the southern hemisphere. It was there that they found their inspiration for their own label, Birdhorse. In their own words, their name, "represents both our personalities and our winemaking philosophy. Adventurous and fun, yet believers in great science and winemaking fundamentals." We were first introduced to Birdhorse just a few weeks after opening DECANTsf, when Corinne walked into the shop and after about 10 minutes of casual wine talk, shyly admitted she was there to introduce her own label to us. Even though we normally don't take well to cold-calling, we were so blown away by the wines and the pedigree of its creators (not to mention their mirroring small-business upstart), that we had to bring the wines on! 

We are so happy to see a second vintage of Birdhorse's Valdiguié. Last year's vintage was a bit more brooding and brambly, but this year Corinne and Katie changed it up, incorporating 50% whole cluster, open-top fermentation to bring a light, funky side to the wine. This wine is juicy & crushable, but doesn't shy away from complexity and depth. 

Winemakers: Corinne Rich & Katie Rouse

Terroir: Suisun Valley, California, just east of the Vaca Mountains from Napa Valley. Farmed organically (no certification), the vines are 40 years old and sit on Brentwood clay-loam soils.

Vinification: Two-thirds of the fruit was fermented natively, 50% whole-cluster in an open-top fermenter for approximately 16 days. The other one-third was de-stemmed and then sealed in a fully anaerobic fermentation environment for 16 days, and then pressed together with the rest and put to neutral barrel. The fruit was foot-trodden, with daily punchdowns during fermentation. Minimal sulfur added.

ABV: 13.4%

Tasting notes:  Lots of red-fruit character--luxardo cherries and black raspberries, with a notable florality to it that lifts and adds complexity. Its low tannin and juiciness still keep it very approachable, but there’s plenty of depth to the wine for those looking to examine closer.  

81 cases produced.


We Also Recommend