Married life: all about compromise, right? Different sets of towels . . . putting up with the ugly picture hanging on the wall as long as you get to keep that mohair rug you loved in college . . . Italian tonight but only if you get Thai food tomorrow. Believe it or not, the need to compromise can extend beyond day-to-day life and into the vineyard – at least it does for husband and wife winemaking team Ryan and Megan Glaab of Ryme Cellars!
Ryan and Meghan first started making wine in 2007 with a single bottling of Anglianico. They’ve since gradually expanded into producing a handful of other wines including the two we’re pleased to welcome to our shelves: their 2011 Vermentino and their 2009 Cabernet Sauvignon. Both Ryan and Meghan have extensive winemaking backgrounds having worked for such places as Pax Cellars, Peay Vinyards, Sine Qua Non, Marcassin, and Wind Gap Winery where Ryan is currently assistant winemaker. They agree on the approach of respecting California’s wonderful and varied terroir, sourcing only organic and sustainably grown grapes, and intervening minimally in the winemaking process by using native yeasts and not fining or filtering.
While Ryan and Megan tend to agree on most things about winemaking, there was a big disagreement on how to approach making their Vermentino. Having sourced grapes from Las Brisas Vineyard the Carneros AVA, Ryan wanted to make a richly textured orange wine (white wine with extended skin contact) and Megan wanted to create a clean and aromatic wine reminiscent of Vermentino from Sardinia. The only solution to please them both was to compromise and split the harvest in half. Ryan made his orange wine with his half of the grapes and Megan bottled her white version with her half. The result: “His” and “Hers” wines! We are carrying the “Hers” version which is aromatic with notes of pineapple, pear, and guava. The texture is light, crisp, and dry with a bit of a sea salt minerality. This is definitely a fun white to have on hand for your summer barbeques!
The Cabernet comes from a vineyard in the Chalk Hill AVA of the Russian River Valley in Sonoma. The area is named for the white and chalky volcanic ash in the soil, which lend a bit of volcanic minerality to the grapes as well as help restrain fast and vigorous vine growth. The wine was fermented with about 25% of the grapes remaining whole clusters. Fermenting grapes with the stems on can add a little extra depth and spicy grip to red wines. The wine was then aged in neutral barrels for 22 months before being bottled. It’s fairly aromatic with notes of dark cherries, violets, and cinnamon. The texture is dense but elegant with dark juicy fruit, savory spice flavors, and long full tannins. This bottle is drinking great right now but is certainly ageable. Try pairing this with grilled steak, caramelized onions, and porcini mushrooms!