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Donkey & Goat The Bear Red Blend 2016

Red Wines

Donkey & Goat The Bear Red Blend 2016

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The_Bear_nonvintage.png

Donkey & Goat The Bear Red Blend 2016

from 48.00

El Dorado, Sierra Foothills

FEATURED IN DECANTER AUGUST 2019 ISSUE, “CALIFORNIA RHONE REDS” - 96 POINTS, 2ND BEST.

As Tracey says, “making wine is the most humbling and magical of endeavors. Wines provide a voice for the connection between the earth, the vine and the elements.“ The Bear is a just example of the above sentiment. It speaks of the two vineyards; the Fenaughty and Lightner vineyards, and the Rhone varieties they are planted with that first led Tracey to the Sierra Foothills. There, they met farmer Ron Mansfield, and began planting less common varieities like Cinsault and Counoise - now incorporated in to the blend.

The Bear is a seven variety blend - Counoise, Cinsault, Mouvedre, Grenache, Syrah and Roussane, from these two sites 2800 feet above sea level in El Dorado. 8-15 days on skins in concrete, before pressing and transfer to a selection of once used and neutral French oak barrels for 10 months. No fining or filtration.

Incredibly brightly perfumed - wild blackberries and tiny strawberries with a heady hint of allspice and nutmeg. Black tea, sugarbeet and cola nut - the sweetness of the fruit tempered with a smokey and nervy edge.

Press:

Syrah, Grenache, Mourvèdre, Cinsault, Roussanne. Attractive, well-balanced blend with real life and vivacity. A certain stoniness. Good stuff! Transparent . 16.5. Jancis Robinson MW, as featured in the FT magazine.

Donkey & Goat were part of the original new wave natural wine scene at the turn of the millennium.  From their home base in downtown Berkeley they passionately advocate for minimal intervention winemaking, devoted to producing wine that meets their own environmental objectives. Since having their first child, they have abandoned all plastic at home, and this is as close to a plastic free winery as one can get. All ferments, however small, take place in wooden vats, and wines stay sur lie in old barrels until bottling. They pick early, basing their selection on acid and flavour, and all wines ferment spontaneously. Looking for lower alcohol, they work with several vineyards in cooler areas, although they very much so see alcohol as a by-product to using natural yeasts and working naturally. Wines are rarely filtered, and if so, they are labelled accordingly. Hand harvested grapes, SO2 (at bottling).  If only everything were so simple!

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