Donkey and Goat is the pinnacle of natural wine making in California. All of their wines are made from biodynamically grown, foot-stomped fruit and are fermented naturally using native yeasts with no enzymes or other nutrients added to enhance fermentation. The wines age sur-lie in neutral oak and are bottled unfined and unfiltered never coming into contact with any plastic or machinery. The results are stunning and beg for a place at the dinner table with it's heady aromatics, brooding fruit, outstanding texture and refined tannins.
From the winemaker:
The Helluva Vineyard is just west of Boonville in the Anderson Valley in soils of Casabonne, Wohly and Cole loam/clay with some fractured rock. This is our fifth year making this light bodied and nervy Pinot that entices the olfactory with crushed red fruit notes, especially cherry, laced with spice and earth and surprising texture resulting from nearly 40% whole cluster.
Rural Anderson Valley speaks of cool evenings, warm fires and cherries. Helluva Pinot does as well. Bing and black cherries combine with spice box, earthy ash and dust. On the palate the wine dances with acidity, cranberries and tart strawberries.
Stephen Tanzer's International Wine Cellar 90 Points Bright red. Spicy dark berries and cola on the deeply scented nose. Plush and appealingly sweet, offering juicy blackberry and peppery spice flavors...
Connoisseurs' Guide 92pts From the winemaker: Bright aromas of raspberry, currant and fresh plum explode from the glass, and draw us toward flavors which are similarly bright and possess amazing...
Duncan Meyers and Nathan Roberts are unapologetic fans of high-acid, emphatically racy white wines but are leery of excessively sulfured whites "where anything subtle is beaten down by the SO2."...