I have been kicking around the idea of making a truly distinctive S.B. by actually notching up the percentage of new wood on the wine to 50% or so. Since the wine will be in barrel 8-10 months the amount of wood uptake will still not be as great (just need to get the right barrel). The other part I will ferment in stainless steel barrels to inhibit O2 uptake on some of the wine. Do lots of lies stirring, but inhibit ML to keep the vibrancy of fruit and acidity up.

Thanks for the great comments!

When I was younger I drank a lot of Mondavi Fume - it was a go-to wine. But in recent years I’ve grown more fond of the unoaked SBs, usually from New Zealand. Just love the brightness and the intense citrus. From what I hear in the tasting room that seems to be a trend for others - most people who say they like SB almost always mention loving those from NZ.

But having said that, I’d ask how well a clean SB would fit into the Bedrock line-up? Is there a way you could give the wine your own signature that would make it stand out from other CA SBs? If so I would say go for it - SB in that style is on an upward trend. But if the best way you can put your signature on the wine is to give it a bit of oak wizardry, my vote is to go that way. Either way I promise to buy your SB even if it’s over $20 - at least a couple of bottles

First off, great blog. I have been reading for quite a while now and enjoy your thoughts on winemaking. Specifically, the relationship you have with your father is very special. Although I rarely find myself drinking Ravenswood, I have purchased several bottles after reading some of your comments and have a new appreciation. Truth be told, I am stoked for the first bottling of Bedrock! Maybe sell a limited edition set of 375ml barrel sample bottles to help offset the cost of new French oak. . . .just a thought.

Regarding the S.B. the cleaner, acid-wash style of unoaked non-malo vinification makes for a great summer sipper. Particularly with a picnic basket loaded with cheese and nosh.

If - and this is a big if - you can maintain a sub $20 price it might be a great side-business that - correct me if I am wrong - would harvest and bottle on a schedule that wouldn’t cause too much disruption from your main focus. I say go for it!

For my favorite style of California S.B. on the upper end, look no further than Merry Edwards. Virtually impossible to get here in Chicago, but one of the first bottles I look for on a Pacific NorthWest wine list. Quite different from most of what I taste in other California S.B.’s.

Speaking to your previous post regarding oak alternatives, I am a garagista here in Illinois and have experimented with several alternatives - particularly the spiral variety and am sad to report your instincts are dead-on. No matter what I try, the oak and juice seem to lack integration. My initial thought was that with decent fruit, French oak spirals and micro-ox I could produce a (halfway) decent wine. Although I had to forgo the micro-ox, the wine still tastes disjointed and I remain unconvinced that there is anything out there to replicate the tried-and-true, angels-share, costly French oak tradition. Bummer.

Apologies for the extended entry. Please keep up the great posting - there are days here in the cold Midwest that the blog affords me a precious minute of daydreaming. Again, my thanks.

Kev