The WineThe winery's website welcomes visitors with the phrase "Minimalist winemaking. Addition by subtraction." A philosophy which puts them in step with today's trends towards lighter styles, earlier harvesting, wines with crisp acidity that makes them refreshing and delicious with food.
This wine has texture and flavor and complexity and frugal aromas that blossom over time (or with a bit of decanting!). Speaking of decanting, this wine shows its best stuff after getting a good bit of air before serving. You know, if you have the patience! Notes of cherries, plum skin, and an enticing sandalwood.
"This wine has so much texture, it's like drinking food!"
Drink now through 2027. 83 cases produced (not a typo).
The Winery
Because we focus on great wines grown and produced by families from around the globe, this wine fits our bill perfectly. The winery was started by Chris Carter and his wife, Anya Farquhar, with a little help from his Dad, Nick Carter, a commercial airline pilot. Since Chris' grandfather, father and two uncles were all pilots, it was a surprise when Chris gravitated to wine instead. He knew it was his calling at an early age, attending UC Davis at the age of 18 to begin studying grapes and winemaking. But that doesn't mean he didn't learn how to fly, just for fun!
"Flying taught me to read the weather. Farming taught me to plan for the weather. It bring each vintage along its path, always to a new destination."
C. Carter
Weatherborne first started making wine in the early 2010s, using fruit purchased from the great Sta Rita Hills area in Santa Barbara County. After a long search for the perfect vineyard, they purchased 30 acres near Philo, in the heart of the Anderson Valley. This wine is a blend of Anderson Valley vineyards, purchased until his own vineyard is ready for his considerable talents.
