Donkey & Goat
Donkey & Goat
From Silicon Valley to a wine cellar! In 2002, husband and wife Tracey and Jared quit their high paid jobs in tech to fly to France to work a harvest with Eric Texier. Returning to California, they have been devoted to producing wine that meets their own environmental objectives since 2003. They were making wine this way long before the term “natural wine” became a thing – this was – for them, this was and is the only way 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 . In a bid to match food standard labelling, all ingredients are listed on the labels – grapes, and sulphur.
Click on wines below for further details and overview of tasting notes.
El Dorado, Sierra Foothills
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.
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!
El Dorado, Sierra Foothills
The new vintage of the stonking Stone Crusher full skin contact Roussanne more than 10 years since they first started playing around with skin contact and this variety! Just over 3000 bottles produced from a high elevation vineyard in El Dorado. 13 days on skins in a traditional open top fermenter, before pressing and transfer to old oak for 10 months maturation. Bottled unfined and unfiltered.
If you want one of the finest examples of orange wine out there, congrats, because you’re in the right place. The Nekter duo are slightly obsessed with this number, and trust me, it’s hard not to want to drink it all ourselves, particularly paired with something to eat. - that’s where these skin contact wines and their slightly tannic grip shine most brightly. Something like swordfish sashimi and yuzu or a smoked chicken dish.
“Such a beautiful nose: perfumed and exotic with floral tangerine and orange peel, as well as some apricot skin. Very delicate and exotic on the palate with nice grip and really pretty, perfumed apricot fruit. Such a thrilling wine. 95/100 “ Jamie Goode, The Wine Anorak
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!
Mendocino, California
From a site planted a whopping 108 years ago! “Just 20% whole bunches are used but the wine remains vibrant in every respect, via colour, bouquet and palate. A classic example of Cali-Cari weighing in at a mere 12.5% yet showing perfect balance between ripeness of fruit and thirst quenching ability.” David Crossley, Wide World of Wine, January 2020.
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!
In 2010 when Donkey & Goat were planting their white varietals for the Eliza Blend with Ron Mansfield at the Barsotti Vineyard, others (Steve Edmunds, Nathan & Duncan at Arnot Roberts) were planting Gamay. In the Beaujolais region of France Gamay thrives on granite so it made perfect sense to explore El Dorado. Both producers inspired them to plant Gamay at the Fenaughty Vineyard in 2018, which will result in our first wine about 2023-24. In the meantime, the Barsotti Vineyard is now in full swing with a little extra fruit each year, so they have already started making Gamay!
Tasting Note: This is a very versatile red wine. Feel free to serve it chilled or at room temperature. If you chill it down, you’ll notice more high tone profile of tart berries and a touch of citrus with a strong acidic profile. Let that glass warm up and you are greeted with aromatics of your favorite baking spices, dried cherry, brambly blackberries, potpourri…and is that, bubblegum? Your mouth finds flavors of kumquat, blueberry and acai hold the wine together while it finishes with some grippy tannins and mushroom, sweet herbs and a hint of pepper. Pair this with some grilled tri-tip and a fresh Mediterranean salad.