Rudy’s Block is a dry-farmed and head-trained vineyard in Dry Creek

Valley farmed by the Mauritson

Family. This block was planted in 1969 and the low yields help produce a wine that is vibrant and rich while still maintaining acid. The Mauritson Family roots run back many generations in Sonoma, and winemaker Jeremy Carter has worked with their fruit and family for over ten years.

Fruit is hand-picked at night and berry

sorted before a native yeast fermentation. After a 14 day

fermentation with minimal punch downs or tannin extraction, the wine was left on the skins for an extra four davs. After pressing, the wine was aged for 13 months in neutral French oak before being bottled with no fining or filtration, and a minimal dose of $02 on the way to

the bottling.