Any chance @Morgan_Twain-Peterson might stop by for his customary posting of the release notes the day before the offer goes live?
I think my plan is Cali Syrah and Teldeschi. curious about the Evangelho Carignan, I haven’t met and evangelho I didnt like yet. gotta try to get to that part of the podcast tomorrow
But of course 
Here are the wine notes, will follow up with the newsletter.
Wines
2022 Cuvee Karatas, Sonoma Valley
The 2022 Cuvee Karatas is sourced entirely from rocky soils in Sonoma Valley. Just about an even split between Semillon and Sauvignon Blanc, this wine combines the rich texture of Semillon with the energetic and zestful perfume and brightness of Sauvignon Blanc. The Semillon, sourced from Monte Rosso selection vines planted in the cobbly soils of Bedrock Vineyard, was picked at 21.9 brix and barrel fermented in a combination of newer and aged French oak barrels. The Sauvignon Blanc portion is a mix of the rocky, north-facing slopes of Uboldi Vineyard in Kenwood and the stellar Block 2 at Bedrock Vineyard. Modeled after Bordeaux Blanc , this is a wine that can be enjoyed for its lofty Sauvignon Blanc driven perfume in its youth or aged to show more Semillon character with time in bottle.
2022 California Syrah
We take great pride in what we feel our “introductory” wines provide for the tariff. Of those, I feel the Syrah might over-deliver the most based on the fruit sources- a feeling that was reinforced by a recent vertical we did, where the 2009-2013 vintages were shining bright right alongside bigger siblings like Hudson and Griffin’s Lair. In 2022, we look to continue this tradition with a wine that truly encompasses the totality of California — blending vineyards such as Nolan, Bien Nacido, and White Hawk in Santa Barbara with stalwarts like Weill, Hudson, and Bedrock in Sonoma County. All lots were fermented with 20-60% whole cluster to play up perfume and floral notes. This is both elegant and weighty, beautiful deep purple in color and filled with the violets, pepper, and bacon fat that make us all drool for Syrah.
2022 Carlisle Zinfandel
The beautiful Carlisle Vineyard, planted in 1927 in the Piner-Olivet area of Russian River Valley, always makes for an immediately delicious drinking wine. Owned by our dear friends Mike and Kendall Officer, the vineyard has a unique personality that reflects it’s planter Alcide Pelleti. Though over 90% Zinfandel the remaining 10% contains almost 40 different varieties including some as rare as Albillo Mayor, Grec Rouge, and more. Flashily aromatic and oozing with mulberry-tinged fruit, this is already showing well (for those who came to our fall pick-up days, this is one of the wines we were pouring). Though these wines have shown they can age gracefully, I think the 2022 is one of this vintages candidates to open now if you are looking for pure pleasure in the form of succulent Russian River Valley fruit.
2022 Monte Rosso Zinfandel
2022 was a wild year at Monte Rosso Vineyard. Located in the Moon Mountain District, where it looks across Sonoma Valley and San Pablo Bay onto Mt. Tamalpais and its sleeping princess lying supine in the distance, Monte Rosso awoke early in the spring due a strong inversion layer that made it quite warm at elevation. This moved the entire season at the ranch up by nearly a month with a resulting harvest in mid-August. In many ways, Monte Rosso tracked more closely with Evangelho Vineyard, another early riser, than other Sonoma Valley area vineyards in the vintage. It was also an extremely light-cropping vintage at the ranch, and the resulting wine has distinct concentration and oomph — something that has made it seem remarkably primary throughout its time in barrel. As the 2022 Monte Rosso has gradually unfurled, it has shown the textbook mountain perfume of red fruits, spices, and blood orange-like citrus that make this site so special. This is going to be a long-lived version of Monte Rosso Zinfandel and will be a standout as we look back on this vintage five, ten, and fifteen years from now.
2022 Papera Ranch Zinfandel
Our Block 6, which is the lone block on Papera Ranch featuring 13 different interplanted varieties, makes for one of the most consistently excellent wines we make year-in and year-out . In years with some warmth, the Carignan really shows its importance. The variety, which has gorgeous color and holds crunch in the face of heat, provides a lovely ballast to the richesse of fruit that is naturally so abundant in the Piner-Olivet area. In 2022, this is the case where the wine has wonderful length and breadth. In a recent vertical we did going back to our first 2011 vintage, we found all the vintages to be showing well but were most impressed by the exoticness and energy from the warmer years of the last decade: 2015, 2017, and 2020. 2022 is going to be in that same vein, and we could not be happier.
2022 Buffalo Zinfandel
The Buffalo Zinfandel is a paean to one of my father’s favorite (clean) jokes, and more broadly, our annual attempt to make the greatest Zinfandel of the vintage using the best barrels from our best lots. It is an homage to the lifetime my father has spent advocating for the grape that reaches its greatest height amongst the golden undulations of California. The 2022 is sourced from some of the finest barrels from Teldeschi, Old Hill, Beeson, and Nervo along with a bit from Sodini Ranch. This wine is built a bit more dramatically than most of our other wines — there is a bit more new oak, along with some 1900s planted Petite Sirah to add color, weight, and textural complexity — and made in a style that evokes the “gothic” wines of my father’s Ravenswood in the early 1990s.
2022 Teldeschi Ranch Heritage Wine
The Teldeschi Heritage Wine comes from the fabled, gravel and loam-rich, eastern bench of Dry Creek Valley — a place my father calls “God’s Country” for Zinfandel, and I tend to agree. We are fortunate to work with several of the finest blocks off the site, all of which were planted between 1900 and 1950, something that our family has had the good fortune of doing for over four decades. Given the natural structure of the 2022 vintage, we opted to lean into the deliciousness and richness of the Zinfandel at the site while backing off on the Petite Sirah and Carignan a bit. The final blend is 73% Zinfandel from both the Home Ranch and Winery block, 18% Petite Sirah, and 9% Carignan but also includes bits of Cinsault, Valdigue, Vaccarese, and others. Even with the increase focus on Zinfandel, this is one of the more vigorous wines of the vintage, combining the stately dark cherry and stone fruit of Zin with the dense Petite Sirah and flashy Carignan. This is sure to make Teldeschi lovers happy.
2022 Pato Ranch Heritage Wine
Our two estate vineyards in Contra Costa County, Evangelho and Pato, represent the two sides of the growing region. Evangelho, closer to the delta and windier, makes wines with bright acid and freshness, while Pato, on the other side of Oakley from the Delta, tends to make deeper, darker wines with lower acid but more power. What they have in common is being own-rooted, both well over a century in age, and each their own reflection of the dune sand soil on which they are planted. Pato also has a fair amount of Petite Sirah, which deepens the color and enriches the Zinfandel and Mourvèdre with pepper and dark blue fruits. The 2022 is a wonderfully forthright wine, filled with satisfying fruit and spice, and will be open for business ahead of the 2022 Evangelho Heritage Wine.
2022 Evangelho Carignan
This might be my favorite rendition of this wine since we started making it in 2020. Coming from the 1890s-planted, own-rooted vines from Block 14 at Evangelho Vineyard — a section of the vineyard defined by being on a knoll with more wind exposure, along with a chunk of interplanted Mourvèdre — this is one of the best lots of Carignan to come into the winery each year. Fermented with 40% whole cluster to promote perfume and spice, this is aged completely in larger-format, neutral oak. Evangelho always makes for a vibrant wine and Carignan, naturally rich in acid and color, doubles down on this — making for a textured wine of red fruits and mouthwatering natural acidity. This is a fantastic food wine — analogous to something like Dolcetto or Frappato — that will pair beautifully with winter braises, red sauces, and heartier emanations from the sea.
2021 Under the Mountain Heritage Wine
This is one of the last of the excellent 2021s we are releasing. The vineyard is located off of Redwood Retreat Road as it begins its long, snaking path from Morgan Hill into the Santa Cruz Mountains. Just north of Hecker Pass, this area was historically an thriving grape-growing area that has unfortunately ceded ground to the steady march of south-bay sprawl. Planted in the early-1900s and tended by Seth Gregory, this wine provides a beautiful look into the fresh and vibrant fruit profile provided by the Santa Cruz Mountain soils, combined with exposure to cooling influence of the Monterey Bay. Cropped at a scant 1 ton/acre, there are unfortunately only three barrels of production from the tiny 2021 vintage.
2022 Angeles de Arena Syrah
In 2021 we started making the Angeles de Arena to show off the distinct character of Syrah planted on sandy soils derived from the Guadalupe dune complex in Santa Barbara. Here, former seabed has been shifted inland due to eons of geological activity and creates a wonderfully unique expression of Syrah. The 2022 is centered around the remarkable White Hawk Vineyard, where Estrella selection Syrah pushes its roots deep into the soft, white sands while pushing its shoots up into the blue Santa Barbara skies at 1000’ elevation. This is complimented by the slightly warmer expression of Syrah from Nolan Vineyard in Alisos Canyon, a few miles to the east, where sand flecked with brilliantly white pieces of sandstone provide a beautiful environment for Syrah. Due to the sandy soils, the wine is elegant and feels light on its feet under a blanket of aromatics that bring squid ink, nori, sancho pepper, and violets to mind — a reminder that this wine is of the sea, of the mountains, and of the Santa Barbara sun.
2022 Oakville Farmhouse Heritage Wine
The oldest vineyard left in Oakville, the 1930s-planted Farmhouse vineyard yielded an extremely scant .82 tons/acre of dense, dark, perfumed fruit in 2022. A field blend of Negrette, Zinfandel, Petite Sirah, Mondeuse, Carignan, Cabernet Franc, and some assorted white varieties, this wine is a window into a time when Oakville was a more viticulturally heterogenous place. Adjacent to To Kalon on one side and Harlan and Futo on the other, Oakville Farmhouse enjoys a gorgeous growing environment. What always amazes me about this wine is that even though there is not a single drop of Cabernet in it, it still just bursts from the glass screaming “Oakville” in character. This is something I find so fascinating about the strongest terroirs in the world — that somehow the fingerprint of soil, sky, and climate places such a strong signature on the finished wine regardless of variety. Unfortunately, there are only four barrels of this wine, so allocations will be extremely slim.
2022 Montecillo Cabernet Sauvignon
Montecillo is truly one of California’s world-class Cabernet sites, and we feel privileged to share some fruit with other great producers such as Arnot Roberts, Beta, Di Costanzo, Turley, DuMol, and Stewart Family Cellars. Planted in the 1960s at over 2000’ elevation on the signature iron-laden red soils of the Moon Mountain District, the vineyard is both dry-farmed and farmed to organic standards. This is where amazing Cab — mountainous and a bit wild in nature — is born. In 2022 due to scant cropping, we were only able to make five barrels of this wine, but we are confident they will be among the finest barrels from the vineyard to find residence in our cellar. Fermented with indigenous yeasts in a two-ton Stockinger open-top tank with daily pumpovers followed by an extended maceration of over two weeks to meld and harmonize the mountain fruit structure, this was aged in 60% new French oak from Boutes and Taransaud. This one will last a while but promises great rewards.
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And here is the Newsletter:
November 2023 Release Newsletter
Choosing a topic for the Winter Release newsletter is always tricky. The winery crew, to a person, is both stoked on and exhausted from the excellent 2023 vintage (I am writing this to the rhythmic cadence of pumpovers and squawks from the press in the background), and it takes all of my end-of-harvest brainpower to look past the immediacy of the current vintage and focus on the wines we are offering in this release. So instead of fighting against the long list of things I want to talk about, this release will be a bit of a multi-topic exercise, starting with a look at the lovely, but somewhat challenging, 2022 vintage. This is followed by a few thoughts on 2023 and some extremely exciting vineyard additions. And finally, we have had some wonderful recent press for ourselves and for other members of the Bedrock village.
2022
It has been a great joy to see the first bottles of the 2022 vintage being cracked after arriving on your doorsteps and the overwhelmingly positive CellarTracker reviews. You could think we might be inured to your response, positive or negative, after doing this for a while, but if anything, there are times where we feel it even more acutely. Part of it is that we are proud of the wines so naturally like to see them flourish in the world. I think we did an excellent job of capturing the best parts of 2022—its density and richness—while also maintaining freshness and line in the wines despite the spring’s frost and then week of solar conflagration that hit the first week of September. Several vineyards were badly hit with frost and other wines couldn’t find the necessary balance, so we had to make some hard calls in this vintage, and you might notice a few missing from our usual lineup for these reasons. This vintage would have been a greater challenge six or seven years ago, but thanks to experience and talents of the 2022 team—Jake and Sarah closely monitoring vineyards and fruit ripening daily and Cody, Katie, and Seph ready for the tidal wave when it hit the cellar—we were able to manage the challenges well despite the hectic work schedule. The other part of it is that with every vintage released into the world, the stakes feel higher. It is no longer just yours truly in a studio apartment weathering the economic ups and downs, mistakes made, frost or heat events weathered, etc… Now it is a small village of employees, growers, and vendors whom we care deeply for and who rely on the winery, and we don’t take that economic responsibility lightly.
Though Chris and I tend to get the credit for Bedrock wines, they truly are a team effort, and I would like to highlight one of the most critical members of that group: Cody Rasmussen. Our paths first crossed during his second harvest, at Patz and Hall Winery in 2012, where we were then making the Bedrock wines. Even as a pup, it was easy to see his innate intelligence, practicality, and passion. Though he lacked a more traditional V&E background, he had the drive and discipline to teach himself the science of winemaking. (And maybe, as a winemaker with a liberal arts degree and no formal training myself, I was a bit biased in his favor). In 2013, Chris and I asked him to be our Assistant Winemaker (and employee #3 at Bedrock). Over the last 11 years, Cody has tackled every challenge with his signature tenacity—teaching himself everything from wine chemistry to intricate winery accounting to using a bandsaw—all while managing our wildly complicated cellar. Beyond this, he has grown personally and helped define a culture in our cellar that is based on honesty, open communication, and teaching. For me, Cody is a great foil, as we have different preferences in wines—I tend to be more aromatically driven in making wines, while he is more driven by mouthfeel—and since the truth is almost always in the middle, I think his palate makes the Bedrock wines more complete. We have watched with great pride as he made increasingly fantastic wines for his Desire Lines Wine Co. where he has, in my opinion, become the single best practitioner of Riesling in California. Twelve years after setting west from Iowa, he and his wife Emily—who Chris refers to as “the stick that stirs the drink” of everything sales and marketing (and will have proofread and sent this release to you J)—have put down deep roots in Sonoma Valley, adding two California-born boys and associated Golden Retrievers to the mix. In all vintages, but particularly in 2022, where experience was one’s greatest ally, Cody’s steady hand on the cellar tiller has paid great dividends.
Vintage 2023 and some exciting new additions
As we gradually close out the 2023 harvest, there are any number of things to share regarding our most important resource: vineyards. First, speaking broadly, 2023 will be a vintage for the ages. A late, wet spring gave way to a mild summer in which healthy canopies grew beautifully to support, for the most part, modest crops. Ripening occurred slowly and evenly, allowing remarkable color and flavor development while also maintaining fresh acidity. In many cases, vineyards were picked 2-4 weeks behind average and 3-5 weeks behind the recent spate of drought years. The only major viticultural issues were the seemingly omnipresent threat of mildew through May, June, and July due to the mild weather (great weather for human existence also usually means great weather for mildew), and some small outbursts of botrytis in Zinfandel after a couple tenths of rain fell in late September. However, that same rain refreshed canopies and put them in a great position when we finally got some real warmth the first week of October that brought in most fruit across Sonoma County. As I write this on October 21st we are only waiting on the final lots of fruit from Santa Barbara (White Hawk, Bien Nacido and Rancho Real) while we watch a murderer’s row of amazing vineyards evolve from juice to wine in tank. Amongst those lots there are old stalwarts like Old Hill, Bedrock, Papera, and Dolinsek, along with a few very exciting additions to our already brightly-plumed quiver of vineyards.
New Sites:
By the very nature of what we do, there is an ebb and flow of the vineyards that provide the base for the Bedrock wines. The upside of this is that we have had experience working with many great vineyards. The downside is that over the years we have also lost or dropped vineyards due to myriad reasons—diseases (like Syrah-decline which has cost us Griffin’s Lair, Weill and more), old vines getting torn out or redeveloped, ownership changes, and others that we realized were not a great fit for our style or farming philosophy. Since change is the only constant when it comes to vineyards if a great one comes along we do our best to give it a shot. In 2023 there were four.
Detert Cab Franc: This is perhaps the most significant fruit we have ever landed at Bedrock Wine Co. From a block of 1979-planted Cabernet Franc in a prime section of Oakville growing area near MacDonald and bordering To Kalon Creek, this fruit has been committed to Mondavi since 1966, save a small part taken by the Detert family for their wines. This is the first year that fruit has been offered to anyone else for vineyard designation and we are absolutely ecstatic that the family chose us to make a wine that lives up the vineyard’s history and location. We have been patiently waiting for another Napa vineyard to come along that jives with our aesthetic—aka old school. This block, planted on a widely spaced quad, checks that box beautifully and makes one of the most unique wines in one of California’s most famous growing areas. That the vineyard also has multi-generational Napa owners who understand the important and context of old vines makes it doubly wonderful.
Belloni Vineyard : Planted in the 1900s on Wood Road in Fulton, Belloni was one of the central vineyards of the great Ravenswood years in the 1990s (the others being Old Hill and Dickerson). There are a few epicenters for great old vineyards in Russian River Valley, and Wood Road is the only one we have not had the opportunity to work with. Several, like Highwire, Hartford, Arata, etc. have long gone to Hartford Court Winery, while others such as Fanucchi and Rue have gone to other wineries. Belloni, which is one of the jewels of the area, had been locked down by Ravenswood/Constellation/Gallo until this year. When the wonderful owners approached me about the vineyard I was hesitant, as the total production (nearly 25 tons) was WAY more than we could take ourselves. Happily, the vineyard has always been on the bucket list for our friend Mike Officer at Carlisle, and Williams-Selyem winemaker Jeff Mangahas was also stoked by the possibility, so we split the vineyard into thirds. Not only is Belloni in a great spot of Russian River Valley for Zinfandel, but it is also rich in interplanted Carignan, Mourvèdre, Alicante Bouschet, Grand Noir, Mission and many more. The wine is currently finishing fermentation, and surprising no one, it is a standout lot in a wonderful vintage.
Banfield Vineyard : This vineyard has gone by a number of names over the years. Back in the early Williams-Selyem days, when Burt was making stunning Zinfandels from the site through the 80s and 90s, it was called the Leno Martinelli Vineyard. Carlisle made it under the name Martinelli Road in the 2000s and 2010s, and Limerick Lane has used it under the current “Banfield” name the last few years, which refers to the historic name of the ranch before it was subdivided over generations of the Martinelli Family. The vineyard itself is located in a secluded valley dominated by redwoods to the west of Forestville—making it, as the bird flies, as close to the Pacific Ocean as Zinfandel can get and still ripen. An extension of the famed Jackass Vineyard, the vines were planted, as best we can date, in the 1890s. Though almost pure Zinfandel, there is a vine or two of Mourvèdre and Blauer Portugieser to be found here and there. The current owners reached out to us earlier this year and we are thrilled to be working with the fruit and our friend Daniel Chavez at Daylight Farming, who will help us shift the farming to align more closely with the owner’s values and how we farm our own vineyards. The 2023 wine is a stunner—a chiseled monument to the unique character of the far reaches of Russian River Valley.
Bien Nacido Block 99 : Earlier this year, our friend Chris Hammell, the talented longtime vineyard manager for the famed Bien Nacido Vineyard, showed me a block of fruit that truly caused my jaw to drop. As a labor of love, Chris had planted Syrah and Grenache on a meter by meter spacing with the traditional echalas training of the northern Rhone. Beyond this, the block is composed of slopes that reach up to 50 degrees on the angle of repose, something reminiscent of the Rhone, Mosel, or Douro, but certainly something uncommon in California. Planted for his own True Believer project, the blocks make a broad amphitheater at the base of a 600’ hill that shelters it from the brunt of cold air flowing off the ocean and into Santa Maria Valley though out the growing season. The 2023 is as wild and distinct as the block.
We feel very fortunate that our first year working with these vineyards was the stellar 2023 vintage, and we look forward to them eventually finding their way to your cellar.
None of these vineyards, nor any of the longer-time stalwarts, would be anything without the dedication of our full-time and harvest team. For harvest 2023, we benefited greatly from the group of thoughtful, kind, and hardworking humans that came together in our vineyards and cellar from places as near as Fresno and as far as South Africa. Though we have had many great harvest teams, the class of 2023 has been nothing short of standout. At Bedrock we have what we call an “open tap” policy. That is, anyone is welcome to taste tanks during fermentation, ask questions of the winemaking team, and engage with the wines to the extent they want to (this is surprisingly rare in the wine industry). This year, a core group of interns decided to come in every single day of harvest at 7am to taste with Cody, Katie, and Seph as they evaluated the wines and decided on the day’s punchdown and pumpover schedule. They tracked each tank and fermentation of the vintage, even as the weeks dragged into the months of harvest. This work ethic combined with great humor and some killer dance moves really felt like the esprit that we strive for as a winery and working environment. When I think of the 2023 harvest, it will not be just of the fantastic growing conditions, but also of this group who put in so many hours to ensure the wines lived up the potential of the vintage.
The Year in Review:
With the winter release being our last of 2023, I wanted to call out a few exciting pieces of feedback, news and press we’ve received this year.
In August, the Bedrock tasting room in downtown Sonoma was named one of SF Chronicle’s top Sonoma tasting rooms. We feel that Esther Mobley beautifully captured our dream for the tasting room, saying, “The unifying thread across all the wines is a focus on older vineyards — in many cases, the grapevines that produce these wines were planted in the 1800s. The tasting room itself, located in a restored Civil War-era home known as the Gen. Joseph Hooker House, reflects this theme.”
In September, our beloved value-driven Shebang Red Wine was featured in a New York Times piece, “20 Wines Under $20.” Eric Asimov said of Shebang, “This longtime favorite value is a modern version of a California field blend from Bedrock Wine Company, which releases more expensive wines under its own label. It’s generally a blend of zinfandel, carignan, syrah, petite sirah and others from multiple vintages, hence the labeling Fifteenth Cuvée rather than a vintage year. The result is unpretentious, fresh, fruity and robust.”
A few weeks later, two of our wines, Bedrock Old Vine Zin and Bedrock Heritage Wine were part of another great New York Times wine article, “10 Zinfandels and Blends to Drink Right Now.”
Beyond that, other members of the Bedrock village have had some great press of late as well:
Jackie and her husband Gustavo had a feature on Orixe Sotelo the Press Democrat.
Katie and her partner Corinne were featured in both the SF Chronicle and the Press Democrat for Birdhorse Wines.
Former cellarmaster Luke Nio had an article about his Filomina project in the Press Democrat.
Two of our 2023 interns, Allison Badar and Jimmy Boldt, were part of an article about interesting interns and how they found themselves in Sonoma County for harvest.
As always, we thank you for your continued patronage of our wine and support of the Bedrock community.
Best,
Morgan, Chris, Cody, Katie, Seph, Jake, Casey, Jackie, Grant, Aiste and Emily
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After an hour of an in-flight wi-fi outage I can see my allocations. Decisions, decisions…
If I purchased my whole allocation it would be around 9 full cases. That’s without wishlist items. Decisions. I’m in trouble.
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The Karatas and the Evangelho Carignan were easy buys when I tasted them at pick-up day last month. That sajd I took some of each and others.
2x 2022 Ángeles de Arena Syrah
2x 2022 A Buffalo in Montana
3x 2022 Carlisle Vineyard Zinfandel
3x 2022 Cuvee Karatas
3x 2022 Evangelho Vineyard Carignan
2x 2022 Monte Rosso Zinfandel
2x 2022 Papera Ranch Heritage
2x 2022 Oakville Farmhouse
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Managed to hold it to a case and a half. Skipped some things I really like, but gotta be reasonable.
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I really shouldn’t be buying anything for the rest of the year. I’m beyond no space, like random piles of boxes all over the basement. But it’s gonna be very difficult to skip this one…
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Oh good, it’s not just me.
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Well, mine aren’t “random”…
Mine are neatly piled to the ceiling in the cellar next to the full racking.
I don’t even know what’s in them, other than that wine is in the boxes. No labeling system at all.
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Such a strong release! In for some:
- Carlisle
-Papera
-Monte Rosso
-Buffalo
-Oakville Farmhouse
-Teldeschi
-Pato
-Under the Mountain
Like i said…basically all the zin-based/field blends, ha! Or in other words…the good stuff 
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So much to choose from. Went for CA Syrah, Evangelho Carignan, Ode to Joel and Under the Mountain. Wishlisted Oakville Farmhouse.
In for:
Cuvee Karatas
Under the Mountain
CA Syrah
Angeles de Area
Oakville Farmhouse (wishlisted)
IF I had to pull out the Syrahs what would be the consensus for jumping on? Between Goodfellow and tracking some Aubert down at a good price my budget is dwindling.
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Not like I need more wine at this point, but Bedrock is always a buy. Went for:
Karatas
Cali Syrah
Carlisle
Papera
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To keep it to a case, focused on what I think separates Bedrock from others…
Teledeschi
Papera
Pato
Under the Mountain
Carignan
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Under the Mountain
Carlisle Zin
Carignan
Oakville Farmhouse
Monte Rosso Zin
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Decided to mix it up this release and not get my usual Papera/Carlisle/Monte Rosso, mostly because I have lots of warm vintage Bedrock zins and Heritage wines already and want to save some shekels for 2023. In addition to Ode to Joel and Teldeschi, went for a couple Angeles de Arena and Oakville Farmhouse.
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