Intent Wines

Winery: Owner/Winemaker Patrick Callagy’s winemaking intent is to work with hands-on small family growers using Biodynamic or Organic farming, each wine reflecting the site, not winemaking interventions. These are brightly styled wines with a purity and acid-toned freshness, unadorned by over-ripeness or any oak influences. Trained as a chef at California Culinary Academy, Patrick honed his winemaking skills by working for 11 years with winemaker Eric Sussman at his highly acclaimed Radio Coteau winery. Intent Wines is committed to ecological- friendliness, both with farming and packaging. They use eco-friendly, lighter weight glass, natural sugar cane net-zero-carbon cork, labels printed by a local green certified company, and use natural wax-dipped tops. After 30 years in winemaking, partner Tim Lowell brings support and harvest help, while Patrick’s wife Kaitlyn handles the business end. The first vintage was 2017, now making 500 cases a year.

Winemaking Notes: “A hands off approach. Native yeast fermentations with no inoculations or additives guiding each wine to be a representation of varietal and vineyard. Minimal amounts of sulfites and no use of new oak emphasizing fruit purity.” Attention to detail is paramount. He picks based on PH, TA as well as Brix and skin quality, aiming to balance acidity and alcohol. Grapes are carefully sorted in the vineyard, ensuring only ideal grapes enter the winery. Wines are all native-yeast fermented, never inoculated, protected from oxygen, occasionally include a portion of whole clusters (depending on stem flavors), are left on lees for texture and aged in neutral French oak. Used white wine barrels are sourced from likeminded winemakers who never inoculated with commercial yeasts. Wines are under 14% alcohol, always bottled unfined, unfiltered.

Vineyard Notes: The winery chooses to work exclusively with “organically or biodynamically farmed, small family owned vineyards in Sonoma and Mendocino Counties, where no synthetic sprays are used.” Relationships with hands-on growers ensures quality.

Pinot Gris 2018, Filigreen Farm, Anderson Valley 13.5% alcohol Certified Biodynamic and CCOF
92 Points, WE: “A light amber color is striking for the usually pale varietal, and the aroma and flavor are equally vivid. Apricot, almonds and a touch of honey give it unusual depth and interest, while good acidity deftly balances a rich mouthfeel.” The Pinot Gris is grown Demeter- Certified Biodynamic and CCOF Certified California Organic at the Filigreen Farm Vineyard in Anderson Valley. The vines are planted northwest facing, 5×7 spacing in an ancient alluvial, schist riverbed just off Anderson Creek. The 100% Pinot Gris is native yeast fermented, completes Malolactic and is aged 14 months in stainless steel. No oak at all. unfined/unfiltered.117 cases produced.

Rose of Pinot Noir 2019, Sonoma Coast 13.6% alcohol organically farmed Winemaker Notes: Sourced from the western edge of the Sonoma Coast, this free run juice Pinot Noir Rose shows characteristics of wild strawberry and white peach. The wine dances delicately on the palate while mouthwatering, crunchy acidity rounds out the experience. Barrel Fermented in Neutral Oak. No new oak. 42 cases made.

Pinot Noir, Home Block 2018, Anderson Valley 13.3% alcohol Certified Biodynamic and CCOF  92 Points, WE: “This medium-bodied, nervy wine lifts snappy red cherry and cranberry flavors with good acidity and light tannins for an appetizing, not-too-heavy expression. Its forte will be food pairing due to excellent balance and a lighter touch than many California Pinot Noirs.” The Home Block vineyard contains vine dating back to 1937, where this Pinot Noir is grown with Demeter-Certified Biodynamic and CCOF Certified Organic farming. The vineyard is planted north south & east west, 6×8 spacing in alluvial Boontling loam. The Pommard clone is native yeast fermented with 15% whole cluster, aged 16 months in neutral oak, unfined and unfiltered with no new oak. 61 cases.

Pinot Noir, Golden Fleece Vineyard 2019, Anderson Valley 13.5% Alcohol organically farmed FALL 2022 Release Winemaker Notes: “Dark in color, layered forest floor with a thread of sea breeze and dense bramble fruit aromas. Rich yet balanced palate plays juicy fruits with broody and assertive complexity.” This steep hillside is above the fog line at 800-1000 feet elevation. Owned by Karin and Justin Warnelius-Miller, it is farmed organically (not certified). Several Pinot Noir clones are planted with 6’ x 4’ spacing on sandstone soils and are cane-pruned on VSP trellising. 17 months in neutral French oak. No new oak. Unfined, unfiltered. 176 cases.

Sangiovese, Alpicella Vineyard 2018, Sonoma Valley 13.8% alcohol organically farmed 216 Winemaker Notes: “Delicate aromas of dark red Bing cherry with layers of dried flowers. The texture is smooth; earthy undertones with a play of pomegranate, wild strawberry and sagebrush flavors.” Alpicella vineyard is perched on an 1,100 feet ridgetop surrounded by a 3,000 acre wildlife preserve, planted with a Brunello clone of Sangiovese. Farmed personally by owner Dan Sanchez, vines are spaced 8’ x 6’ with VSP trellising on this steeply terraced slope. Native yeasts, 16 months on neutral French oak, unfined and unfiltered. No new oak. 51 cases.

Syrah, Odyssey Vineyard 2018, Russian River Valley 13.7% alcohol organically farmed Winemaker Notes: “Cool climate notes of white pepper, worn leather, cured meats and green olives on the nose. Texture and richness reminiscent t blackberry pie with layered brown baking spice.” Shows all the components of a cool-climate Syrah in an elegantly restrained style. Margaret Chastain has personally meticulously farmed this 3 acre site doing all pruning, planting cover crop, shoot thinning, crop thinning using organic methods (not certified). There are 3 Syrah clones, spaced at 6’ x 5’ using VSP and Double Cordon trellising. Native- fermented, it was aged 18 months in neutral French oak. No new oak. Unfined and unfiltered. 88 cases.