Hardy said he’s doing a Full King Crab this year but expects low yields. Around 65 cases.
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Thanks for the heads up - I’ll look out for it.
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OHHHH, that SS III otherworldly! My “wine of the year” for 2023.
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I was lucky enough to walk away from the Hardy Wallace tasting that @Brian_Tuite hosted with a couple D&R gems that were firing on all cylinders.
2016 D&R Chenin Blanc Mendocino County: This is a 10 year old Chenin Blanc and if served blind I would have MAYBE guessed 2-3 years. It appears to be frozen in time, but its soooo good. At 11.5% alcohol this is fresh and vibrant, with citrus/stone fruits, a little minerality and some florals. I think I could drink a whole bottle! (94 Pts)
2019 D&R Zinfandel Sonoma Valley: What the F###! This is absolutely wicked good. Easily up there with the best Hardy wines i’ve ever tasted and probably top 1 or 2 Zins I can recall having. This is jumping out of the glass with dark red fruits, citrus peel, and garrigue. So vibrant and delicious and not a single part out of place. The worst part is i’m gonna be looking all over for more of these even though I know they probably seldom exist in the wild. Well done @H_Wallace_Jr (96 Pts)
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Digging in the Hardy archive of my cellar.
One of the great losses is that Hardy and Morgan Twain Peterson no longer have access to Enz Vinyard.
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Popped 2023 Brosseau Grenache last night. WTF that is so good. God damn you, Hardy.
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Thanks everyone for the very kind words on all the wines.
Apologies for the radio silence- Our harvest started 7/23 (our earliest by 2+ weeks). We expect to be all in by 9/2 or 9/3. 
Our 2nd earliest finish was 2015 and that was around 9/18. The last 3 weeks have all been between 1600-2000 miles of driving from vineyard to vineyard.
Yields are low. Berry sizes are tiny (high skin to juice ratio with insane concentration at low brix) Overall quality is looking very high.
Though yields are low, we are producing more wine than any previous Extradimensional vintage. Bigger for us = still tiny (approx 2500 cases).
A few highlights so far-
Best Fruit We’ve Seen So Far:
2026 Shake Ridge Ranch Barbera. - HOLY @&#$*! This is in the running for the best fruit I’ve seen in my life. Even walking by the tank- you can just smell the Yeah!!!
Biggest Surprise So Far:
2026 Evangelho Mourvèdre (Great Yield). We got 2 full tons and should have 110ish cases vs the 75-90 we’ve been making the past few years.
New Fruit Additions:
Sonoma Mountain Chardonnay (In and so so so good)
Bedrock Vineyard Merlot
Sonoma Valley Semillon
Brosseau Vineyard Mourvèdre (!!!)
3 lots I can’t talk about, yet.
What Is Still Hanging:
Mariana’s Merlot, Franc, Cab Sauvignon
Shake Ridge Mourvèdre, Primitvo
Bedrock Merlot
Brosseau Mourvèdre, Brosseau Chenin 2 (new block)
Sonoma Valley Grenache Blanc, Primitivo (for UFO 2)
Along with the new vineyards and varieties, we are working on a few new blends, some alternative fermentations, and more 
One other note- We’ve intentionally increased our presence in Sonoma Valley. / Mountain. The fruit has been spectacular and has drastically improved our harvest quality of life. The kids are with us more in the AMs before school and it feels flat out luxurious to knock out sampling 4 vineyards in less than 2.5 hours (and under 25mi roundtrip!)
Kate and I are looking forward to this last 7-10 days of picking- Temps are chilling out a bit, the falling dominoes seem to be slowing down, and bottles are being opened around longer meals.
Thanks for the support, encouragement, and love for these wines.
(Brosseau Grenache)
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Excited for what lies ahead!
I’m in for a fall release 6 pack. Split evenly between Brosseau Pinot, Mariana’s Sunset, and Ancient Groove II!
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Reloading. Keep up the Extradimensional work! Must be a ton of fun and so meaningful to be out there with the kids!
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We hosted a little get together with some friends who were sadly moving away to Oregon (all the more reason to head up north and visit the Oregon wine country!)
We started with the 2024 Brosseau Chenin Blanc
This is like golden rainbows in a glass. This has Extradimensional energy but with an amber richness that gives it an additional layers and depth. Beautiful wine and enjoyed by all who tasted it! (93 Pts)
The next day we ended up in Sonoma where we tasted with Hardy at the Extradimensional tasting room. We went through the current 2024 releases (plus some additional to be released goodies) with some quick impressions below
2024 Brosseau Chardonnay: Compared to the Chenin this is surprisingly light on its feet and mineral driven. As someone who typically doesn’t love chardonnay, I dig this wine!
2024 Brosseau Pinot Noir: That same Brosseau mineral/crushed rock character is coming through here with some cherry fruit and incense. These are very distinct Pinots!
2024 Ancient Groove II: Compared to Ancient Groove I, the composition and vineyard source has slightly changed. This wine is approximately 60% Carignane and 40% Mourvedre all coming from Evangelho vineyard! I would call this the sleeper wine of the release, right now its all elbows ( I saw someone else use this to describe one of his young wines, so im stealing it!) where that super young and high toned Evangelho fruit is dominating the palate, but as this spends a bit of time to come together I think its gonna be great.
2024 Mariana’s Cabernet Sauvignon: The purity here is phenomenal. Beautiful dark red fruit, graphite, and an herbaceous streak. I would take this all day every day over that Beaulieu GDL pictured above. These are world class bordeaux style wines.
2024 “Mariana’s”: This is a winemakers blend of the Cabernet Sauvignon, Cabernet Franc, and Merlot from Mariana’s vineyard. The small merlot inclusion in this wine really creates this plush mid palate without sacrificing any of the energy and spunk from the CS and CF. This is one to seek out!
2024 Mariana’s Sunset: If you’re not paying attention you might think Hardy just poured a Hazy IPA into your wine glass (without the bubbles) but fear not, this is mystical and magical orange wine at its finest. This is citrus, apricot and good vibes. A wine to sip on a beach and reflect about how good life is!
2024 The Pinnacle: My second encounter with this bad boy… Let’s just say, you don’t want to miss this one! I will not spoil any specific details because this isnt released yet but this is the Yin to the Heart and Hummingbirds Yang. If you know you know!
As always @H_Wallace_Jr is a gracious, fun, and informative host!
I have mentioned this before and I will repeat myself again to wrap this post up. Hardy is a literal blending wizard. He has an ability to take different varietals and fermentation methods and combine them to create wines that are truly better than the sum of their parts. I feel that in general the blends are the wines that people will look past. Wines that feel like they are tossed together because there was a little bit extra of this and that laying around.
With Hardy and Extradimensional it could not be more opposite. You can tell he pours his heart and soul into the blends until they are EXACTLY right. As consumers and enthusiasts we are lucky because we get singular, fun, energetic, yet serious wines. Keep on keeping on Hardy!
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I found a case of the 2017 of this wine on closeout, early in the pandemic. Sadly all consumed now…
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Thanks so much for coming in with your friends. It was great to see you all and share both the Fall wines and some of the new Mariana’s and The Pinnacle.
That Chard is crazy. So glad you dug it!!!
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2023 Innervisions II Primitivo
As others on CT have noted, a departure from the style of the ordinary run of EDWCY! wines, but in no way the worse for it.
On the nose huge black pepper, florals, and zin brambleberries.
On the palate, the wine has a firm tannic profile and bright acidity. A more old world balance of structure and fruit here. Zingy acidity and zin berries, plus some almost Italian earthiness.
If most EDWCY! wines are like psychedelic Californian versions of Beaujolais, this is like a cross between a mountain zin and a good St Joseph. Out of character for the house perhaps but delicious nonetheless. Went beautifully with eggplant parm.
Edit: tons of sediment in the bottle so decant with care!
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Thank you! This is a spot on comparison!!! Eggplant parm is the pairing here for sure.
This is a vineyard that we just learned has sadly seen its last vintage. The owners are not wanting to keep paying to farm it, and there isn’t a path to break-even for anyone willing to take it on. Planted in 1992- Own rooted, dry farmed, zero spray… For red, this vineyard has a mind of its own regardless of how we approach it. Brawny, rustic, and ultra-bright.
A few years back a small corner of the vineyard was grafted to Grenache Blanc and some of that became the Garden Gnome, while the Primitivo was pressed with the remainder of the Grenache Blanc as the base of the Sonoma Valley UFO (Unidentified Fermented Object).
For 2026 we pressed 3/4 of the G Blanc on its own and then did a second press load of the Primitvo as rosé with 25% Grenache Blanc mixed in.
There is heartbreak in the loss of this vineyard. The wines have been distinctive, intense, and filled with personality. But even more so, this vineyard holds a lot of precious memories for me with my kids. It is close to home, minutes from their school, and a spot we could do pre-school vineyard work and picking.
We hope to send it off with a set of spectacular wines.
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Brutal to hear this, is this the vineyard where Innervisions and UFO come from? If 2026 is the final vintage of UFO I might have to go bigger than normal! I love that wine!
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That absolutely tracks what was in the glass. I almost always have zin with eggplant parm, but it was 95f out here in Houston and, while I love my Bedrock/Ridge/Carlisle, I just couldn’t stomach a big concentrated zin no matter how well balanced (as all of those always are!). Was scanning the CT notes for stuff I had in my home fridge and this seemed promising, and it was just absolutely perfect.
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To those of us on the east coast, this is unfathomable. Sounds like a unicorn.
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Total unicorn - especially when you add in the multipliers of own rooted, dry farmed, on quadrilaterals with the added Extradimensional bonus of dinosaur and Sasquatch statues that are often for sale out front.
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They better not sell those. It’s probably what’s keeping the nasties away
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I needed something Extradimensional on this lovely Saturday so I went and pulled this bad boy
A blend of Zinfandel, Grenache, and Chardonnay
Initially this was showing zesty cranberry, sea spray and citrus peel. As it opened up the fruit got a little more plush and I caught whiffs of green apple, cinnamon and burning incense (94 Pts)
This was right up the Extradimensional alley. Vibrant, lifted and full of energy!
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