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Flat front label of wine

Donkey & Goat The Prospector 2007

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Like all of our red wines, we only use the machine for whatever level of de-stemming is desired. In this case we de-stemmed 100%. Crushing is achieved via pigeage à pied (foot stomping). We do not make wine in plastic. All of our reds are fermented in open top wood vats where wild yeasts are employed without nutrients or other enhancers. Likewise, malolactic fermentation was natural. We punch down by hand up to 3x daily. The Mourvédre maceration was 23 days. The cooperage was a neutral 500L Hungarian puncheon. Our intent was to blend this into our thirteen series but somewhere around early summer of 2008 we knew this was special. By the fall we agreed it wasn't possible to blend this captivating Mourvèdre away and thus the creation of The Prospector. The name is referential to the gold rush history of the El Dorado appellation.

    Enticing aromas of fresh plum, blueberry and raspberry sauce excite the nose. A second pass reveals hints of green tea, earth and floral notes. Pure and delineated flavors coat the palate while bright acidity provides balance and a lingering for more.

    Critical Acclaim

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    Donkey & Goat

    Donkey & Goat

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    Donkey & Goat , California
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    Donkey & Goat is a family owned and operated winery located in Berkeley California. Tracey & Jared Brandt craft their natural wines from Rhône varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and the undiscovered El Dorado appellation in the Sierra Foothills. Tracey & Jared trained in France, under Éric Texier, an up and coming Rhône winemaker who taught them the art and craft of making wines that speak to the soul about the earth from which they originate. Their maverick winemaking has helped pave the way for the natural wine movement.

    They make their wines for the table not the cocktail glass. They make Rhône varietals in both colors plus an atypical Chardonnay and a Pinot Noir true to the varietals nature, striving to make wine as naturally as possible and done so since day one.

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    California

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    A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties, covering nearly double the vineyard acreage of whites.

    While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.

    The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon reigns as king.

    Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while old, gnarly Zinfandel vines survived Prohibition.

    The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, Cabernet Sauvignon and remain active frontiers for newer varieties, namely Rhône and Spanish.

    The cool Anderson Valley in California’s North Coast region is a fantastic source of Pinot noir.

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    VWMDGPMOU071_2007 Item# 98564