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Grapes are hand harvested from across the Sonoma County AVA - 40% Sonoma Coast, 30% Russian River & 30% Sonoma Valley. In the cellar, the Russian River component was barrel fermented while the balance underwent primary fermentation in stainless steel. Following primary, 40% of the wine underwent malolactic fermentation. The wine was aged in French oak barrels, 25% of which were new, with occasional lees stirring.


Cold climate vineyards in the Sonoma Coast (Petaluma Wind Gap area) provide a core of minerality, ripe peach and apple, and a touch of citrus. These fresh notes are balanced by much richer flavors of toasted hazelnuts, marzipan and ripe pineapple, that come from the barrel fermented Russian River component. Overall, the Valravn Chardonnay walks the delicate line between high toned freshness, and the more powerful flavors of the barrel fermented Chardonnay.

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In 2017, we sourced from two different vineyards in the Sonoma County AVA, the first is a top-tier Russian River site planted to Clones 115 and 667. The second is a highly-coveted old-vine vineyard in the Sebastopol Hills area of the Sonoma Coast. Low yields, hand harvesting, organic dry farmed and Goldridge soils all lead to a Pinot Noir with amazing depth and purity.

In the cellar, hand sorted grapes undergo a 3-5 day cold soak followed by wild yeast primary fermentation in small open-top stainless steel tanks. Following primary, the wine was transferred to a blend of 30% new Cavin, François Freres, and Darnajou barrels for 12 months malolactic and aging.


The foggy, cool vineyards in the Sonoma Coast produce gorgeous wines with beautiful high-toned red fruit flavors, while the Russian River component adds a richness and concentration in the form of black cherry, ripe strawberry, with hints of vanilla from top quality barrel aging. The wine is concentrated, but energetic with a linear mineral and acid streak providing backbone and freshness.

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Valravn Zinfandel is from old, bush-pruned vines averaging 50 years old (some over 100) across the county’s best appellations including Dry Creek, Alexander, and Russian River valleys. Hand harvested, hand sorted and gently destemmed before fermentation.

In the cellar, a short cold soak was followed by primary fermentation in stainless steel over a period of 7-12 days. The wines was then barreled down for malolactic and aging for 9 months in 85% French oak (10% new) and 15% neutral French oak.


Bright aromas of dark cherry and black raspberry with slight undertones of white pepper spice. The palate is warm with dark fruit flavors of blueberry, cassis, and blackberry compote which are complemented with briary notes and an energetic freshness. Strikes ideal balance of tannins, fruit and acidity.

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For Cabernet Sauvignon, we looked to vineyards in the Alexander Valley, Moon Mountain (up in the Sonoma Valley), and Russian River Valley AVAs and were fortunate to find stellar, benchmark fruit for our inaugural vintage. A combination of aspects and soil types (Goldridge, Sebastopol series, alluvial) allowed us to blend the components for a seamless composition.

In the cellar, hand sorted grapes undergo an extended pre-fermentation cold-soak followed by primary fermentation in stainless steel. Following primary, the wine was transferred into mostly Saury and François Freres barrels (50% new) for aging for 16 months.


Reminiscent of classic ripe-vintage Bordeaux - refined and well defined with a lovely play of savory and sweet. Cassis, black cherry and blackberry fruit is accompanied by opulent notes of dark chocolate, espresso roast, and graphite. Silky tannins with amazing richness on the palate.