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Several years ago a new term popped up in the wine business. It was "gargariste" and referred to renegade, off the charts and independent winemakers in Bordeaux who were literally making wine in their garage. The term took off and now refers to those doing the same thing all over the world. Most winemakers in California started that way. Lost Canyon Winery had true gargariste origins. Started in a garage in the Montclair Hills of California in 1978, Jack States and Randy Keworth eventually teamed up with Bob Riskin and the Lost Canyon Winery in 2001. An urban winery was established in a renovated vintage 1900s warehouse on the San Francisco Bay waterfront south of Jack London Square in Oakland. Lost Canyon was one of fifteen wineries part of the East Bay Vintner's Alliance. I was a fan since the first release in 2001. The wines showed excellent consistency from vintage to vintage. The owners had long-term contracts with the same three Pinot Noir vineyards contributing to the uniformity. The winery focused on 2,500 cases of small-lot Pinot Noir, Syrah, and Viognier from cool-climate vineyards in the Russian River Valley, Los Carneros and Sonoma Coast appellations. The owners eventually lost interest in continuing the winery and the brand was sold in 2008 to Fritz Winery in Cloverdale, California; no stranger to top quality wines from Sonoma. The new owners, Clayton Fritz and his winemaker Brad Longton, fell in love with Lost Canyon wines and are committed to retaining their unique style, sourcing the same vineyards and using the same cooperages. A new winemaking facility and tasting room was opened in Healdsburg close to the town square. The tasting room at 1229 Grove Street is open daily. As the namesake suggests, this wine is truly off the charts. First, it comes from meticulously groomed vineyards in Sonoma's Russian River Valley, is hand made by fanatics, and lastly hails from one of the best vintages in recent memory. It is approaching its peak with an incredible m?lange of melded flavors including game, wild blueberries and licorice. A must with venison. March Limited Series Newsletter (.pdf)
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