"The basic concepts are the same as any other winery in the Valley—come see the vineyards and taste the wines—but there’s something incredibly refreshing about Ashes & Diamonds."
"'While there are nods to Albert Frey in the portholes and Donald Wexler’s folded plate roofs of the midcentury Palm Springs postcard fantasy, we aimed for a lighter and more current take fitting to the industrial nature of wine production and more residential scale of the hospitality,' Bestor explains. Khaledi knew Bestor from his first job, at the Beastie Boys’ record label, and the fanzine Grand Royal, where she was resident architect, and he says he admires her work’s 'unwavering spirit of possibility and streak of rebellion.'
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“We’re really trying to dive into what Napa Cab in the ’60s and ’70s tasted like,” Matthiasson comments. “We picked it at 21.5 Brix [the 2015 average in Napa was 26, or about 15% ABV], but we let it get real hot at fermentation because they didn’t have temperature control then. This wine’s a time capsule.”
"How affirming it was to taste the Ashes & Diamonds lineup. The proof is in the bottle with this project: as the old saying goes, these wines 'taste like more....' Truly, an homage to Napa Valley wines I’ve tasted from the ‘60s and ‘70s, particularly those of Inglenook and Beaulieu."
“That voice [of the wines] speaks softly yet also with authority: That flavor and complexity can come from grapes harvested at lower ripeness levels than is the current fashion in Napa Valley and throughout California. Soft, juicy, sumptuous wines with lavish oak are the antithesis of what Khaledi wants. Matthiasson and Seysses are wired to not produce such wines, instead seeking elegance, varietal character unobscured by ripeness and overt oak, and an acid snap that makes for refreshment and compatibility with meals.
It’s an old-school approach to New World wines, and a welcome one."