Domaine Artefact Vineyard and Winery

Aromatics of strawberries, crushed roses, stone fruits, nectarine, and fresh herbs; marjoram and thyme. Bright coppery salmon in color. On the palate, strawberry fruit with a tangerine acidity. Very round texture with a nice mouth feel, this wine lingers on tongue, mid and back palate. Lasting raspberry finish. Varietals: 100 % Grenache Noir, Vineyard: Domaine Artefact Rattlesnake block, Harvest: 30 September 2019, Harvest Brix: 22.5. Winemaking: The Grenache was picked from the lower half of the Grenache blocks 14 and 15 which is more proximate to the water table. Four bins went straight to press and were pressed off whole cluster by midnight Saturday. Two bins were foot stomped and left on the skins until Sunday morning. All six bins were pumped to a stainless tank where they underwent two days of cold settling and racked off their solids. Fermentation occurred in stainless tanks for about three weeks at 58-60 oF. The wine was left on fine lees without batonnage for ten weeks.

Alcohol: 14.0. This Grenache Blanc offers aromatics of marizpan, yellow pear, Asian apple pear, thyme, freshly squeezed lemon ice tea, marzipan, gooseberry, grapefruit and chamomile. On the palate, the acidity is complemented by white tea, pear, Asian apple pear, cardamom seed, candied ginger, basil, mint, lemon grass and white peach. Vineyard: Domaine Artefact Willow block 1, Harvest: 27 October 2018, Harvest Brix: 24.3. Winemaking: The cool summer resulted in a long hang time for the Grenache Blanc. Sugar production was slow with Brix hovering at 21.0 for weeks. Sugar levels slowly increased and then increased quickly with a mid-October heat spike. Whole cluster pressed and fermented in stainless steel at 58-60 oF. Fermentation lasted seven weeks and the wine was racked off gross lees after three weeks. Batonnage was performed for six weeks on fine lees.

Alcohol: 14.7. Our 2016 Vin de Paille "straw wine" is both light and luscious in the mouth. It's a blend of 50% Grenache Blanc and 50% Viognier. It's not an overly sweet dessert wine and is well balanced, it exhibits aromatics of apple and honeysuckle and with juicy citrus marmalade over, honeysuckle and offers up a lasting juicy finish. Wine Profile: Ratings, Domaine Artefact, San Diego County (California) Estate Vin de Paille 2016 ($38): Winemaker Mark Robinson names this wine for the process, where select fruit clusters are dried on a bed of straw to concentrate sugars without sacrificing acidity. A blend of Grenache Blanc and Viognier from his Highland Valley estate, it features dried apricot, peach, orange blossom, marzipan and spice on a viscous palate tempered with bright acid. The finish is clean and invites you back for more. A fine solo dessert glass. 92 Rich Cook Dec 26, 2017.

Alcohol: 14.2. Varietals: 36% Viognier, 30% Grenache Blanc, 24% Roussanne, 10% Marsanne.Tasting Notes: Full bodied white wine blend with fruit and flower aromatics, so much going on with this wine! Aromas of apricot and yellow apple with a hint of vanilla. On the palate, non-aromatic sweet Meyer lemon, Asian apple, pear and an elegant stony minerality. Old world in style, full mouthfeel/luxurious texture with a hint of honeycomb on the lasting finish. Winemaking: Vinified separately- all varietals were whole cluster pressed and cold settled for 2 to 4 days and racked to stainless steel for fermentation. Viognier and Grenache Blanc were fermented in separate tanks while the Roussanne and Marsanne were co-fermented. All wines were left on the gross lees five to six weeks followed by resting on fine lees for about six weeks. Batonage was performed to enhance mouthfeel and texture.

Alcohol: 13.6. A plush nose of ripe golden apple and pear, honeydew melon rind, almonds, wet stone and peach skins awaits! On the palate, concentrated peach skins, golden apple, honeydew melon are followed by a soft minerality, almonds, key lime citrus and candied ginger. The finish lingers with notes of salted caramel and honey. Vineyard: Camp4 Vineyard, Santa Ynez Valley, Harvest: 5 October 2017, Harvest Brix: 24.8. Winemaking: We were completely caught by surprise. Brix reports for 24 September was 21.0 and the 1st of October was 24.4. Sugars increased quicker than we had anticipated, and Lynn went to Santa Barbara as soon as she could to pick up the fruit. It was slightly sunburned but otherwise in good condition. Whole cluster pressed and fermented in stainless steel at 58-60 oF. Fermentation lasted four weeks and the wine was racked off gross lees after six weeks. Batonnage was performed for six weeks on fine lees. Eighty gallons were racked to hogshead.

Alcohol: 14.3. Medium bodied with classic Viognier aromas; bright expressive gardenia, white flowers, apricot jam, peaches and nectarine additional aromas of fennel with a hint of anise. Palate confirms aromatics being rich, viscous and luscious predominated by honeysuckle, yellow apple and peaches. The acidity has a profound impact that helps balance the alcohol and restrains the richness and a crispness to the finish. Fennel notes moderate the stone fruit from being too prominent.This Viognier bursts with Meyer lemon, honeysuckle, orange blossom, white peach, lemon verbena and chalky minerals. One the palate, enveloping stone fruits, lemon pith, tart peach skins, fresh herbs with a finish of golden delicious apples. Vineyard: Domaine Artefact Willow blocks 2, 3 and Blackbird block, Harvest: 1, 15 and 29 September 2018, Harvest Brix: 23.5, 24.6 and 26.2 respectively. Winemaking: all three blocks were picked early in the mornings and were whole cluster pressed, sent to stainless steel tanks where they were chilled to aid the separation of the juice from the solids. The second and third harvests were then racked to the stainless-steel tank that was fermenting. Fermentation temperatures were kept at 58-60 oF and total fermentation time was seven weeks. Racked off gross lees, the fine lees were stirred for seven weeks to produce more viscosity/texture.

Alcohol: 14.4. This full-bodied white wine offers aromas of fresh pineapple, honey, cantaloupe, yellow pears, citrus curd, apple skins, coconut and a hint pine forest. On the palate, there is an amazing complexity of grapefruit, citrus and pineapple. The finish is savory sweet with notes of vanilla, Key lime and nutmeg.

Alcohol: 14.8. ATF is a medium bodied, GSM (Grenache being the predominant varietal). Refreshing! Full of tart red fruits with plum skin, raspberry, cured meats, pepper corns and subtle black licorice. Purple flowers, violets, raspberry and pomegranate. Raspberry zing of acidity. Nice balance of acidity and tannins - very integrated. A versatile wine that can go with roasted chicken, pork, beef, lamb, salmon and vegetables. Ready now!, Varietals: 64% Grenache Alban Clone, 24% Syrah Alban Clone, 12% Mourvèdre, Harvest: 16, 30 September, 13 and 18 October, and 27 October 2017 respectively, Harvest Brix: between 24 and 25.5. Winemaking: 20% of the Grenache was whole cluster fermented with all other lots destemmed. All varietals were fermented separately and left to macerate on skins for up to 28 days. Pressed and racked into 228-liter used French oak barrels and 25% new French oak 500-liter puncheons and aged for 19 months. Using the same protocol as fermentation, all varietals were aged separately and blended in January of 2019.

Alcohol: 14.8. Notes of smoked meats, black and thimble berries give rise to anise, coffee, olive and herbs de Provence. This is a medium to full bodied Syrah which presents a more masculine side to Syrah as opposed to our estate blend. As the wine unfolds in the glass, aromatics evolve to highlight Asian five spice, white pepper and clove. The tannins in this wine are gripping and additional aging in bottle will improve integration.

Alcohol: 14.8. This is our second Reserve Syrah and it is truly an artisnal wine as it comes from one barrel (60 cases). This luscious full-bodied wine needs time to open, its presently a little shy. Laden with rich fruit aromas including dark blueberry fruit with notes of coffee, cocoa, caramel and fig. On the palate, dark fruit, black licorice with cherry underpinnings – high notes of bourbon followed by sweet cheery and honey (typical of old vine Syrah from Côte Rotie). A rich wine that is well integrated with a healthy dark fruit backbone/acidity for aging. Harvest: Syrah 18, 20 and 27 of October and 4 November 2017, Viognier 1, 5 and 15 September 2017, Harvest Brix: 24.4 to 25.4. Winemaking: 20% of the Syrah was whole cluster fermented. All lots were left of their skins for 20 days, pressed and racked to barrel. The Viognier ripened earlier than the Syrah, so each wine was fermented separately then blended for aging. The Viognier was whole cluster pressed and fermented in stainless steel tanks where they were chilled to aid the separation of the juice from the solids. After fermentation, it was blended with the Syrah. The blend was aged in 40% new French oak, 15% new Hungarian oak with the balance in neutral 228-liter French oak barrels and aged for 19 months.

Alcohol: 14.9. RDD is a full bodied GSM (Syrah being the predominant varietal). This wine offers aromatics of sweet damp earth, macerated dark berries, peppercorns, allspice, blackberries, saucisson, sweet clove and cigar box. On the palate, dark blackberry, blueberry, anise and concentrated fruit. This wine is well balanced, with a lingering finish of spices and leather. Wine Profile: Awards, 90 Points, Gold Medal - Critic's Challenge International Wine Competition.

Alcohol: 15.2. This wine is really about the texture and structure – a "classic Petite Sirah" . Rich and indulgent, with chocolate and mocha, smells like a coffee shop. Lovely acidity yet rich and decadent. Powerful and restrained. It's a food wine. Its enormous. Macerated red berries and blackberries with interesting secondary notes of maple, sage brush, gravel and new leather. Nice acidity- well balanced. A decidedly different wine from Domaine Artefact's offerings. A versatile food pairing wine it can go with grilled ribs, beef, lamb or pork. Vineyard: Deaver Vineyards, Amador County, Harvest: 5 October 2017, Harvest Brix 25.2. Winemaking: The fruit was destemmed and fermented in open top containers and then left to macerate for four weeks. After pressing, it was racked to French oak barrels with 50% of its aging in new oak and 50% in neutral oak and aged for 19 months.

Alcohol: 14.9. A full bodied red with aromatics of dark fruits – highlighting blackberries and boysenberry. On the palate, the dark berries give way to a "bacon-spice concoction" . Dried leather makes an appearance, as do dates, dried figs, cinnamon and clove and peppercorn. This mélange closes with a finish of blueberry, blackberry and peppercorns. The texture/mouthfeel of this wine is lifted, similar to a northern Rhône/Cote Rôtie provenance. Varietals: 100% Syrah Alban Clone, Vineyard: Domaine Artefact Rattlesnake and Roadrunner block, Harvest: 18, 20 and 27 of October 2017, Harvest Brix: 24.4 to 25.4. Winemaking: All Syrah fruit was destemmed and fermented in open top containers. Left to macerate on skins for 28 days, pressed and racked to 228-liter French oak barrels. 40% new French oak was employed and 60% neutral French oak; aged for 19 months. Wine Profile: Awards, 90 Points, Gold Medal - Critic's Challenge International Wine Competition.

Alcohol: 14.6. Medium bodied with distinct varietal character and definition that applies to both old and new world. Really "true" to Grenache. Tons of red berries- with raspberry and pomegranate stand outs, red flowers, tobacco, pine, Sarsaparilla and a little vanillin from new French oak. An age worthy Grenache Noir!, Varietal: 100% Grenache Noir Alban Clone, Vineyard: Domaine Artefact Rattlesnake block, Harvest: 7, 14, 20 and 21 October 2017, Harvest Brix 24.8 to 25.0. Winemaking: 40% of the berries went through whole cluster fermentation while the remaining fruit was destemmed. Fermentation lasted from 10 to 13 days. The whole cluster fermentations were pressed and racked to one used 500-liter medium plus toast French oak puncheon. The destemmed lots were macerated for 26 days and then racked to one-year old 500-liter French oak puncheons and aged for 19 months.

Alcohol: 14.7. Our 2016 Vin de Paille "straw wine" is both light and luscious in the mouth. It's a blend of 50% Grenache Blanc and 50% Viognier. It's not an overly sweet dessert wine and is well balanced, it exhibits aromatics of apple and honeysuckle and with juicy citrus marmalade over, honeysuckle and offers up a lasting juicy finish. Wine Profile: Ratings, Domaine Artefact, San Diego County (California) Estate Vin de Paille 2016 ($38): Winemaker Mark Robinson names this wine for the process, where select fruit clusters are dried on a bed of straw to concentrate sugars without sacrificing acidity. A blend of Grenache Blanc and Viognier from his Highland Valley estate, it features dried apricot, peach, orange blossom, marzipan and spice on a viscous palate tempered with bright acid. The finish is clean and invites you back for more. A fine solo dessert glass. 92 Rich Cook Dec 26, 2017.

Mission olive trees were developed by the Spanish Missionaries and the oil produced from these trees is considered an "Endangered Heritage Food" . Domaine Artefact's Late Harvest EVOO Mission Olive oil is rich and buttery, high in polyphenols. Enjoy the taste of California! Estate grown and milled by Domaine Artefact.

Mission olive trees were developed by the Spanish Missionaries and the oil produced from these trees is considered an "Endangered Heritage Food" . Domaine Artefact's Late Harvest EVOO Mission Olive oil is rich and buttery, high in polyphenols. Enjoy the taste of California! Estate grown and milled by Domaine Artefact.