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Location: United States, California
Grapes: Pinot Gris
Winemaking: From a steep, small block at Dennison Vineyard, an organically-farmed vineyard in the heart of the Anderson Valley
“We pressed half of the grapes directly and native fermentations took place in stainless steel drums and neutral French oak barrels. We took the remaining half of the grapes and fermented them in a fully-sealed carbonic maceration for 7 days, before pressing. After primary fermentation, the two lots were kept separate to undergo malolactic conversion, then blended together prior to bottling.”
From the Producers: We are joseph-jibril and we love wine. We believe that the craft of winemaking is inherently personal, so we put our middle names on it (because Bobby Jaam Wines doesn’t have the same ring to it). Our journey started with conversations in a parking lot and became a reality with lots of help and hard work. After years in the cellar making wines for others, we decided to take a leap of faith and start our own project.
Winemaking is an encapsulation of a moment in time. Its energy changes throughout its lifecycle, and perception of it is subjective.
We make crushable wine for all to enjoy. We want our wines to be both fun and serious. . . approachable and interesting, delicious and thought-provoking, all while being clean and sound.
We make minimal intervention wine and focus on providing the necessary conditions for the optimal expression of the vineyard’s fruit. Sometimes the result is opulent, silky, and coating. Other times it is light, floral, and expressive — we never want to stand in the way of that self-actualization.
We recognize the hard work involved in all facets of wine production. It is never just the winemakers–we have support from vineyard workers, cellar interns, truck drivers, growers, friends and family who all work insanely hard to help us encapsulate this ‘moment in time’.
Location: United States, California
Grapes: Pinot Gris
Winemaking: From a steep, small block at Dennison Vineyard, an organically-farmed vineyard in the heart of the Anderson Valley
“We pressed half of the grapes directly and native fermentations took place in stainless steel drums and neutral French oak barrels. We took the remaining half of the grapes and fermented them in a fully-sealed carbonic maceration for 7 days, before pressing. After primary fermentation, the two lots were kept separate to undergo malolactic conversion, then blended together prior to bottling.”
From the Producers: We are joseph-jibril and we love wine. We believe that the craft of winemaking is inherently personal, so we put our middle names on it (because Bobby Jaam Wines doesn’t have the same ring to it). Our journey started with conversations in a parking lot and became a reality with lots of help and hard work. After years in the cellar making wines for others, we decided to take a leap of faith and start our own project.
Winemaking is an encapsulation of a moment in time. Its energy changes throughout its lifecycle, and perception of it is subjective.
We make crushable wine for all to enjoy. We want our wines to be both fun and serious. . . approachable and interesting, delicious and thought-provoking, all while being clean and sound.
We make minimal intervention wine and focus on providing the necessary conditions for the optimal expression of the vineyard’s fruit. Sometimes the result is opulent, silky, and coating. Other times it is light, floral, and expressive — we never want to stand in the way of that self-actualization.
We recognize the hard work involved in all facets of wine production. It is never just the winemakers–we have support from vineyard workers, cellar interns, truck drivers, growers, friends and family who all work insanely hard to help us encapsulate this ‘moment in time’.