Lizette label

VINTAGE:
2016 [CURRENT VINTAGE]
GRAPES:
GRENACHE BLANC
HAND HARVESTED:
SEPTEMBER 30, 2016
SOIL: LIMESTONE
VINEYARD:
RANCHO BOA VISTA
YEASTS: INDIGENOUS
MALOLACTIC FERMENTATION:
PARTIAL
SULFER: 40 P.P.M. INTRODUCED
APRIL 27, 2017 AT 8:05 P.M.
BOTTLED: JUNE 7, 2017
[UNFINED, UNFILTERED]

Lizette

Lizette145 cases made

Lizette is named after David’s mother, Elisabeth. He describes it as a “geeky wine” because in his words: “It’s a bit mentally out there.” And how could it not be when David’s mother, who was mentored by renowned chef Michel Richard, will eagerly tell you that uni is her favorite food?

Made for sommeliers by a sommelier turned full-time winemaker, the grenache blanc grapes that went into Lizette are the product of a colder winter and a mild spring in the Ballard Canyon appellation of Santa Barbara County. But grenache blanc needs heat to ripen. So when weather reports predicted that a three day heat spell would be followed by a cold snap, we made the decision to harvest after the second day of 90-plus degree heat at 9:30 at night to ensure that our grapes would be at their peak.

Read the full technical notes here. And if you would like pairing suggestions or to discuss tasting notes, we’re happy to help. Get in touch with us at info@boscoewine.com.

Reserve future vintage now

VINTAGE:
2016 [CURRENT VINTAGE]
GRAPES:
GRENACHE BLANC
HAND HARVESTED:
SEPTEMBER 30, 2016
SOIL: LIMESTONE
VINEYARD:
RANCHO BOA VISTA
YEASTS: INDIGENOUS
MALOLACTIC FERMENTATION:
PARTIAL
SULFER: 40 P.P.M. INTRODUCED
APRIL 27, 2017 AT 8:05 P.M.
BOTTLED: JUNE 7, 2017
[UNFINED, UNFILTERED]

Lizette bottle Lizette bottle
Kimsey label

VINTAGE:
2016 [CURRENT VINTAGE]
GRAPES:
95% SYRAH, 5% VIOGNIER
HAND HARVESTED:
SEPTEMBER 12, 2016
SOIL: SANDY LOAM
BASKET PRESSED:
OCTOBER 20, 2016
VINEYARD:
KIMSEY
YEASTS: INDIGENOUS,
CO-FERMENTED
MALOLACTIC FERMENTATION:
SPONTANEOUS FINISHED IN TANK
SULFER: INTRODUCED
JULY 20, 2016 AT 7:15 P.M.
BOTTLED: AUGUST 13, 2017
[UNFINED, UNFILTERED]

Connie

La Fai10 barrels

The story of La Fai begins when David and Connie met at Fresno State University. David had enrolled at the school to master the science of winemaking, ultimately leading the friends to where they are today. As a full-time winemaker, David is constantly in the cellar. But Connie is often by his side in the winery, leading to the inspiration for this wine’s name. Originally from Hong Kong, Connie’s Cantonese name is Wong Tsz Fai – and Fai means “sunlight” in Chinese.

This release is the product of grapes planted in 2008 in Santa Barbara County’s Ballard Canyon appellation, where the vineyard is maintained by Ruben Soloranzo. The fruit is hand harvested and then manually pressed by David with a hand ratchet press, because it’s important to him to be there in the moment and pay attention to the grapes. Nine months of barrel aging follows, concluding when Connie hand applies the label to the bottle. That’s hands-on winemaking.

Read the full technical notes here. And if you would like pairing suggestions or to discuss tasting notes, we’re happy to help. Get in touch with us at info@boscoewine.com.

Apply for Wait List

VINTAGE:
2016 [CURRENT VINTAGE]
GRAPES:
95% SYRAH, 5% VIOGNIER
HAND HARVESTED:
SEPTEMBER 12, 2016
SOIL: SANDY LOAM
BASKET PRESSED:
OCTOBER 20, 2016
VINEYARD:
KIMSEY
YEASTS: INDIGENOUS,
CO-FERMENTED
MALOLACTIC FERMENTATION:
SPONTANEOUS FINISHED IN TANK
SULFER: INTRODUCED
JULY 20, 2016 AT 7:15 P.M.
BOTTLED: AUGUST 13, 2017
[UNFINED, UNFILTERED]

Kimsey bottle Kimsey bottle