Inconnu Wine, Napa, CA

AOC: Works with many vineyards in Sonoma, Clarksburg, Contra Costa County, and more. 
Varieties: Anything that has the potential to make great wine
Viticulture: Organic (some vineyards certified)
Size: A tiny warehouse in Napa
Terroir: Sand, Silt, Clay, Loam, Volcanic, and many variations of these
Inconnu is a project focused on reflecting the frequently unsung subtlety and elegance that is possible in California wine, an integration of terroir selection, and respect for classical winemaking philosophies. These wines are driven by acid and mineral while embracing a climate that will perpetually leave its fruit perfectly ripened and sun-kissed.

Brennan Bissell is focused on working with organic and regeneratively farmed parcels in California, which reflect the way she farms her estate vineyards in Underwood, Washington, in the Columbia Gorge AVA.


She seeks out cooler climates and areas with greater diurnal shifts, complex soil compositions, and family-owned parcels - places that ‘just feel right.’ In the cellar, a softer hand is exercised so that the fruit may express itself without the cumbersome approaches frequently taken in conventional winemaking.

The wines showcase a throughline of gentle constancy and balance while not shying away from physiological ripeness and a devotion to what California has to offer.

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WINES
Kitsune: 75% merlot, 25% cabernet sauvignon sourced from organically farmed vineyards in the Sierra Foothills (the merlot vineyard is CCOF certified, with no till farming being practiced). All vines are planted in clay and loam soils.

Fermented in 1.5 ton vats, with very gentle punch-downs, and aged in neutral barrels for twelve months.

Supple yet structured and old-world in style, it's a perfect homage to Bordeaux.
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INCONNU Clarksburg, Chenin Blanc: About 300 yards as the crow flies from the Sacramento River, silty clay loam soils, farmed organically (with the exception of mealybug pheromone traps that don’t even work as an application on the plants, but hinder them from being able to certify), deficit irrigated in drought years, but dry farmed otherwise, native ferment in stainless, aged in neutral barrels on the lees for one year (lees aging makes the wine take a little longer to come around in bottle, but if you taste it now, it will all make sense).
INCONNU Clarksburg, Chardonnay: Vine age between 20-30 years, alluvial clay loam soils, farmed organically (with the exception of mealybug pheromone traps that don’t even work as an application on the plants, but hinder them from being able to certify), deficit irrigated in drought years, but dry farmed otherwise, native ferment in stainless, aged in neutral barrels on the lees for one year.
Lalalu California, Cabernet Franc: Vines 15-25 years old, combination of alluvial soils, and sandy clay loam, farmed organically, some with the exception of mealybug pheromone traps that don’t even work as an application on the plants, but hinder them from being able to certify, light gentle native fermentation, pressed as soon as dry, aged in neutral barrels
Lalalu California, Chardonnay:
Vine age between 20-30 years, farmed organically (with the exception of mealybug pheromone traps that don’t even work as an application on the plants, but hinder them from being able to certify), alluvial clay loam soils, deficit irrigated in drought years, but dry farmed otherwise, native ferment in stainless, aged in stainless on the lees (and a few neutral barrels).
Lalalu California, Rose: Mostly Mourvedre, some Cab Franc and Merlot, farmed organically, native ferment in stainless, soils a combination of sandy clay loam, and decomposed granite, aged in neutral barrels, some not topped to develop flor, per usual. The grapes are picked on acidity, which allows the wine to go through ml, but maintain good structure, as well as the ability to age. Unfined, unfiltered.
​INCONNU Contra Costa, Merlot: Single vineyard, organically farmed (with biodynamic applications), sandy clay/loam soils, native fermentation in 1.5 ton vats, very slow and cool fermentation, 16 months in neutral barrels.
INCONNU Sonoma - Carneros, Cabernet Sauvignon: Single vineyard old vine (up to 80 years old, and possibly the oldest planting on Napa and Sonoma), farmed organically, Carneros “gumbo” soils… think clay loam, and a ton of other random stuff, native ferment in a 1.5 ton vat, slow cool ferment, two weeks on the skins post fermentation, aged for 18 months in a mix of neutral and twice used Sylvain Signature barrels.
INCONNU Sonoma - Carneros, Merlot:
Single vineyard Western facing hillside, farmed organically, vine age 20-25 years, Carneros “gumbo” soils… think clay loam, and a ton of other random stuff, native ferment in a 1.5 ton vat, slow cool ferment, two weeks on the skins post fermentation, aged for 18 months in a mix of neutral and twice used Demptos barrels.
No Gods No Masters: 2019 was a great vintage unless you waited too long to pick and got smoke taint, which wasn't the case here.  There was a heatwave at some point which increased the depth of the wine.  Cabernet Sauvignon from a parcel with gravelly loam, river rock, and sedimentary clay.  A longer elevage than she usually does: two years.  

​The quote on the bottle "It's a hard world for small things" is from Night of the Hunter. 

soft but structured, really excellent.