Launching our new Wine Collection next week!
The Le P’tit Paysan label is ‘Village’ wines reimagined for California. They take vineyards and lots that, for whatever reason, aren’t ready to stand on their own and we compose them into terroir specific, eminently drinkable wines that belong on your table. These wines are made with the same attention to detail that graces our single vineyard offerings, specific site selection, open top fermentation (reds) or whole cluster pressing (whites), a focus on endemic fermentations, no enzymes, no fining, gentle filtration only as needed. Easy to drink but subtly serious, easy to pair but lovely on their own, demurring complexity, bright acidity, clean and fresh as the ocean air that blows in daily off the Monterey Bay.
Ian and Heather Brand began their family winery with pennies and a dream in 2007 while working in the cellars, vineyards and management of other wineries. In 2008, they moved to Salinas in Monterey County so Ian could focus on the winery while consulting, hustling and doing whatever work came his way. In 2010 they leased out half of an existing winery. In 2013 they built out their own production space in the industrial district of Salinas. They’ve expanded the space twice since then. Along the way, they’ve uncovered potential in regions and vineyards largely forgotten by the greater wine industry, grown fruitful relationships with local growers (while working tirelessly to promote low input and organic viticulture), and developed a winemaking style suited to the rocky, windswept Monterey Coast. In 2018, Ian was named the San Francisco Chronicle Winemaker of the Year.
WINES
Paysan Old Vines Cabernet Sauvignon
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This wine offers outstanding value, blending in small amounts of Merlos and Petite Sirah and spending 18 months in French Oak. Dark, brooding blackberry and plum flavors meet a heartiness of toast and caramel in a powerfully built experience of approachable smoothness and length. - Virginie Boone
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Paysan Le P'tit Pape
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Sustainable. 62% Grenache, 19% Syrah, 14% Mourvèdre, 3% Counoise, 2% Cinsault. Sourced from five vineyard sites in Monterey, San Benito, and Santa Clara county, with soils based on granite and limestone substrates. Picked at moderate sugars, fermented in several lots ranging from 0-50% whole cluster. Aged in predominantly neutral, and a handful of once and twice used, barrels and puncheons for 11 months.
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Chardonnay Jack's Hill
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Sustainable. From a few small vineyards at the base of Jack’s Hill , planted on decomposed granite mixed with limestone, in the northeastern corner of the Salinas Valley, a very cool climate well-suited to Chardonnay. Clone 4 and 76 on 101-14 and 3309 rootstock and 35-year-old Wente clone on unknown rootstock (nobody remembers what it is) picked at less than 22 brix. Whole cluster pressed to tank, cold settled 24 hours, racked to neutral oak barrels, one new barrel (2.5% new French) and stainless tank. Barrel and tank aged 5 months. Two months batonnage on barreled portion. 40% malo. 1280 cases made.