Catch & Release - 'Block Party - McFadden Farm' - Pinot Gris, Riesling, Gewurtztraminer - Mendocino, CA - 2022

Deeply tropical and inherently aromatic, the wine holds all the
niceties of skin maceration without losing freshness. Tension is
brought about by ripeness and lift on the palate without losing the fundamental operative of being delicious. The Tim Duncan of skin contact wines.
The Pinot Gris and Gewurztraminer were de-stemmed and fermented on skins for 10 days, then pressed and fnished both primary and secondary fermentation in neutral French oak. The Riesling came in fve weeks later with a kiss of noble rot, and it went direct to press, and was fermented in neutral French oak as well. Both lots were aged sur lie and only racked once for blending/bottling. 100% native yeast and the only addition was S02.
Recommended Pairings:
Baha tacos & Mango ceviche! All the mariscos!

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We met at work - an ad network in the Flatiron district of Manhattan. We had similar upbringings although we were pretty detached from them when we met. Waldorf education and anthroposophic philosophies were not inline with our 24 year old selves.

Now, older and wiser, we've gotten back to those roots. Our Mom's are so proud.
I’m Beno, I make the wine. This is Monica, she is all things aesthetic, and filters out all my bad ideas.

The approach to Catch & Release is simple. Source the best fruit possible and let it do the heavy lifting. We do not course correct in the cellar so fruit quality is paramount.

The wines are delicate - Less extraction, gentle pressing and a general philosophy that less is more. It’s all in the details.

If you're interested, we'd love to tell you all about said details - hello@catchandreleasewines.com.

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