Meyer Lemons, Figs, Herbs, Artichokes, Berries, Cut Flowers, Lavender, Nursery Crops, Chicken and goose eggs.  Please note:  Bouquets of my organic cut flowers are being sold in front of Suzanne Mc Goldrick's "Tabla Cafe" located at 1167 Magnolia Ave. in Larkspur (415)461-6787

Organic and converntional fluid milk, hay, and silage.

Natural Beef

Grass Fed Lamb on Certified Organic Pasture and a variety of speciality wool products such as yarn, batting, blankets, etc.

We raise grassfed beef and lamb with a focus on high quality consistent meats with exceptional flavor and tenderness.  "taste what you've been missing"

Organic Chicken and Chicken eggs, Grassfed beef (transitioning to organic), Pastured pork (transitioning to organic)

Certified Organic Apples, Certified Organic Tomatoes, Free Range fresh ranch eggs, and Marin County Certified Grass-Fed Beef.

Organic and converntional fluid milk, hay, and silage.

We raise grassfed beef and lamb with a focus on high quality consistent meats with exceptional flavor and tenderness.  "taste what you've been missing"

Award winnig produce such as parsley, cilantro, lettuce, basil, radish, carrots, and alfalfa sprouts.  Also avaliable are pillows made with lavender and organic soaps.

Meyer Lemons, Figs, Herbs, Artichokes, Berries, Cut Flowers, Lavender, Nursery Crops, Chicken and goose eggs.  Please note:  Bouquets of my organic cut flowers are being sold in front of Suzanne Mc Goldrick's "Tabla Cafe" located at 1167 Magnolia Ave. in Larkspur (415)461-6787

Naturally farmed Pacific, Kumamoto, Atlantic and French Belon oysters, Manila clams and Mediterranean mussels. We harvest year round! Available by special order or at the Saturday farmer's markets at Alemany in San Francisco and in Vallejo.

Oysters and Mussels

Meyer Lemons, Figs, Herbs, Artichokes, Berries, Cut Flowers, Lavender, Nursery Crops, Chicken and goose eggs.  Please note:  Bouquets of my organic cut flowers are being sold in front of Suzanne Mc Goldrick's "Tabla Cafe" located at 1167 Magnolia Ave. in Larkspur (415)461-6787

Organic Chicken and Chicken eggs, Grassfed beef (transitioning to organic), Pastured pork (transitioning to organic)

Certified Organic Apples, Certified Organic Tomatoes, Free Range fresh ranch eggs, and Marin County Certified Grass-Fed Beef.

We raise grassfed beef and lamb with a focus on high quality consistent meats with exceptional flavor and tenderness.  "taste what you've been missing"

Garlic, lettuce, salad greens, basil, broccili, squash, scallions, carrots, beets, Asian vegetables, tomatoes, melons, peas, beans, dry beans, broccoli, apples, plums, figs, gooseberries, raspberries

Meyer Lemons, Figs, Herbs, Artichokes, Berries, Cut Flowers, Lavender, Nursery Crops, Chicken and goose eggs.  Please note:  Bouquets of my organic cut flowers are being sold in front of Suzanne Mc Goldrick's "Tabla Cafe" located at 1167 Magnolia Ave. in Larkspur (415)461-6787

Certified Organic Apples, Certified Organic Tomatoes, Free Range fresh ranch eggs, and Marin County Certified Grass-Fed Beef.

Garlic, lettuce, salad greens, basil, broccili, squash, scallions, carrots, beets, Asian vegetables, tomatoes, melons, peas, beans, dry beans, broccoli, apples, plums, figs, gooseberries, raspberries

10 acres of organic speciality vegetable crops including heirloom tomatoes and cherry tomatoes, peppers, melons, beans, peas, garlic, cucumbers, tomatillos, summer and winter squashes. In addition, Allstar raises and sells organic heirloom roses and and wide variety of culinary herbs sold fresh and dried. The farm also operates a small distillery where they make hydrosols and essential oils distilled from freash plants grown on the farm. Hydrosols are natural and pure floral waters, used in health and body care. products.

Award winnig produce such as parsley, cilantro, lettuce, basil, radish, carrots, and alfalfa sprouts.  Also avaliable are pillows made with lavender and organic soaps.

Meyer Lemons, Figs, Herbs, Artichokes, Berries, Cut Flowers, Lavender, Nursery Crops, Chicken and goose eggs.  Please note:  Bouquets of my organic cut flowers are being sold in front of Suzanne Mc Goldrick's "Tabla Cafe" located at 1167 Magnolia Ave. in Larkspur (415)461-6787

Certified Organic Apples, Certified Organic Tomatoes, Free Range fresh ranch eggs, and Marin County Certified Grass-Fed Beef.

Mount Tamalpais Vineyards Merlot 

•VINEYARD•

Our Merlot comes from a seventeen year-old “monopole” vineyard in northwest Marin County which we farm organically (no petrochemicals, hand tilling, ladybugs, cover crops and composting). The vineyard terrain is characterized by gently rolling hills and its soil profile is moderately fertile and composed of decomposed marine sedimentary material and Haire loam. Our Merlot vines (Clone 3 & Clone 6 planted on 5BB rootstock) are heavily influenced by the Pacific Oceans considerable climatic prowess which results in extremely small and concentrated berries. Surprisingly, bud break is earlier than neighboring regions, but as the season progresses, the cold weather pushes flowering, “set” and harvest to at least three weeks after Napa Valley, only twenty miles away. Our small Merlot berries have high “skin to juice” ratios, yielding a deeply-colored red wine with a broad aromatic spectrum and rich texture. Finally, our cool vineyard site gives us naturally high acidity, a hallmark of the great Merlots of Pomerol and Saint-Emilion.

•VINTAGE 2004•

Winter and spring precipitation in Marin County was below average and led to yet another very small crop. An unusual warm spell in March got our vines rolling and summer was typically bright and dry with persistent early coastal morning fog and afternoon cooling winds. An extreme heat spell in September shriveled vines in the neighboring “cool climate” districts (Carneros at 105 F?) but had no effect on our west Marin vines and we saw beautifully compact bunches with exemplary balance and finesse. Vine health was excellent, but our small “set” meant crop management techniques were negligible. On October 19, we picked less than 3 tons per acre, far below the statewide average for Merlot of 8+ tons/acre. Regional Composition:  Marin County – 100%   Varietal Composition:  100% Merlot

•FERMENTATION AND MATURATION•

Our Merlot bunches were hand-harvested (26.1 Brix), hand-sorted and 15% “whole berry” fruit contributed a nice bright cherry character. We “bled off” 10% of the free run juice to make our deliciously dry “Vin Gris” rosé – a technique which also adds richness to our Merlot. A “cold soak” of four days in small, open-top, temperature-controlled fermenters helped gently extract vibrant color and rich flavor – but not alcohol. On Day 5 we allowed fermentation to begin naturally with native yeasts and later inoculated with BM 45 cultured yeast. Moderately warm fermentation temperature (max 90° F) and daily pump-overs developed structure and supplied the fermenting wine with oxygen. A very modest acid adjustment brought the wine into superb balance. On Day 12 we gently pressed our still-fermenting must into small French (60%) & American (40%) oak barrels where it slowly completed primary and secondary fermentations. Our barrels are 50% percent new and crafted by Nadalié, Vicard and Seguin-Moreau (Napa) Cooperages. Fourteen months in barrel with moderate hand rackings and one egg white fining contributed exotic spiciness and wonderful mouth-feel. After culling two inferior barrels we bottled in January 2006.

Mount Tamalpias Vineyards Vin Gris

•VINTAGE 2006•

The growing season in early 2006 was incredibly wet and set the conditions for significant botrytis pressure. Warmth in May added to this pressure and by bloom botrytis was having a field day since we do not spray inorganic chemicals in our vineyard like most other wineries. A welcome heat spike in July and a warm August helped the vines ripen wonderfully and we harvested on October 12 at 22 Brix.

•VINEYARD•

Our Vin Gris comes from two vineyards (seven and fifteen years old) located less than eight miles from the frigid Pacific Ocean in west Marin County. The vineyard terrain is characterized by gently rolling hills with moderately fertile soils composed of decomposed marine sedimentary (sandstone) and Haire loam. We employ organic viticulture, so no petrochemicals, lots of hand-tilling, cover crops and lots of ladybugs are de rigeur. Our vines are heavily influenced by the Pacific Oceans considerable climatic prowess which results in harvest occurring 3-4 weeks after the better-known districts of Napa or Sonoma. Thankfully, our cool west Marin vineyard sites gives us naturally high acidity, a hallmark of the Old Worlds finest bright & racy dry rosés. Regional Composition:  100% Marin County  Varietal Composition:  61% Free-Run Merlot, 28% Free Run Pinot Noir, 9% Riesling

FERMENTATION AND MATURATION

After hand harvesting, hand sorting, detsemming & crushing our individual lots of Marin Merlot and Pinot Noir, we immediately “bled off” part of the free run juice to make our deliciously dry “Vin Gris” rosé. This age-old technique also contributes a nice degree of richness to our Merlot and Pinot Noir. This fragrant, pink “free run” juice was immediately placed into a neutral stainless steel tank where it began a long, cool (65 F) fermentation using Champagnes Prise de Mousse cultured yeast. At dryness we racked the pink wine and chilled it to stop malolactic fermentation (ML), the natural process which transforms the acid structure and makes many Chardonnays taste like a butterball turkey. After all, we want a zippy dry rosé with bright acidity. As to barrel treatment, we consider our Vin Gris an “Oak-Free Zone” so it has never seen any oak. Lees stirring over the next five months contributed a nice texture and at bottling we added some of our racy & dry Riesling to enhance aromatics. We bottled 185 cases in March 2007 in a stelvin-sealed bottle which perfectly preserves its freshness. We think it is a superb summer sipper.

Jonathan & Susan Pey Proprietors

These wines may be purchased at our website: www.marinwines.com .

Pey-Marin Vineyards Pinot Noir- "Trois Filles"

•VINTAGE 2005•
The 2005 growing season was in some ways upside down because we had a heat wave (85°) in March and rain in June. In general, it had more spring precipitation and stronger winds than normal which led to a very poor set. By very poor set we mean south of 1.5 tons/acre.  Vegetative growth and botrytis pressure were heavy. But we pushed on, shoot & leaf thinning to keep the vines open and in dappled sunlight. A cool August and warm Labor Day were well received and we hand harvested a very small crop of tasty Pinot bunches on September 18 and October 2. Consistent with prior vintages, excellent flavor developed beautifully at relatively low Brix levels, so final alcohol came in at a modest 13.8%.

•VINEYARD•
Our “Trois Filles” Pinot Noir comes from three vineyards (ours is seventeen, two others are eleven & six years old) located less than eight miles from the frigid Pacific Ocean in west Marin County so our vines are heavily influenced by its considerable climatic prowess. Surprisingly, our bud break is earlier than neighboring regions, but as the season progresses, our cold weather pushes flowering, “set” and harvest beyond the so-called “cool-climate” regions of the vast Sonoma Coast & Russian River. The net result is a very long & moderate growing season that delivers superb flavor and bright acidity at lower alcohols. Vineyard terrain is characterized by undulating hills which offer a plethora of microclimates well-suited to this finicky varietal. Soil profile is largely decomposed marine sedimentary material (sandstone) which drains well and is moderately fertile. We farm these sites incorporating sustainable viticultural practices (compost, hand tilling, ladybugs & cover crops) and are transitioning to become certified organic. Marin County’s trademark tiny clusters and berries have a very high “skin to juice” ratio, leading to deeply-colored wine with a broad aromatic spectrum and rich texture. Luckily, our frigid vineyard site gives us naturally high acidity, a hallmark of the great Pinot Noirs of Burgundy.Regional Composition:  Marin County – 100%   Varietal Composition:  100% Pinot Noir (Dijon Clones 115, Pommard, 667 & 777)

•FERMENTATION AND AGING•
Our modus operandi calls for very gentle handling from vineyard to bottle. Our compact Pinot Noir bunches were hand-harvested, hand-sorted, destemmed & crushed (with 5% whole berry) and then “cold soaked” for 3 days in small (3 ton), open-top temperature-controlled fermenters. This “cold soak” practice helps gently extract vibrant color and rich flavor - but not alcohol. On Day 4 we allowed fermentation to begin naturally with native yeasts and later inoculated with cultured Burgundian yeast. Moderate fermentation temperature (85° F) and 1-2 pigeage (punch-downs) per day helped build structure and texture. There were no pump-overs (too rough) and only a very modest acid adjustment as hardly any was needed with our west Marin Pinot. On Day 8 we gently pressed our still-fermenting juice into our small French oak barriques where it slowly completed primary and secondary fermentations. Our barrel cooperage is the very best, air-dried for three years, medium toast with toasted heads, thirty-five percent new and handcrafted by the fabled French cooperages of Cadus & Remond. Fourteen months in barrel with zero racking, zero fining and extensive “sur lie” stirring contributed exotic spiciness and wonderful mouth-feel. We bottled in January 2007. We call this special wine “Trois Filles” (Three Daughters) as a loving gesture to our three young daughters – (they get a real kick out of the label).

Pey-Marin Vineyards Riesling-"The Shell Mound"

grapes and olive oil

We specialize in over 100 Chinese and Ayurvedic medicinal field-grown herbs and seeds. Our goal is to grow the highest quality herbs with the best medicinal value possible for you or your client's good health. We grow in harmony with nature that guides us and helps us feel good about what we do and how we do it. Harvesting of all field grown herbs is done by hand ensuring a superior product. Aromatic herbs still carry their distinct scents, leaves tend to be whole and unbroken, colors vibrant, and integrity is present.

10 acres of organic speciality vegetable crops including heirloom tomatoes and cherry tomatoes, peppers, melons, beans, peas, garlic, cucumbers, tomatillos, summer and winter squashes. In addition, Allstar raises and sells organic heirloom roses and and wide variety of culinary herbs sold fresh and dried. The farm also operates a small distillery where they make hydrosols and essential oils distilled from freash plants grown on the farm. Hydrosols are natural and pure floral waters, used in health and body care. products.

Award winnig produce such as parsley, cilantro, lettuce, basil, radish, carrots, and alfalfa sprouts.  Also avaliable are pillows made with lavender and organic soaps.

Meyer Lemons, Figs, Herbs, Artichokes, Berries, Cut Flowers, Lavender, Nursery Crops, Chicken and goose eggs.  Please note:  Bouquets of my organic cut flowers are being sold in front of Suzanne Mc Goldrick's "Tabla Cafe" located at 1167 Magnolia Ave. in Larkspur (415)461-6787

We raise grassfed beef and lamb with a focus on high quality consistent meats with exceptional flavor and tenderness.  "taste what you've been missing"

Organic Chicken and Chicken eggs, Grassfed beef (transitioning to organic), Pastured pork (transitioning to organic)

Certified Organic Apples, Certified Organic Tomatoes, Free Range fresh ranch eggs, and Marin County Certified Grass-Fed Beef.

Windrush Farm sells yarn, roving, and raw wool at Marin County Farmers' markets. On-farm wool sales, spinning and knitting classes, tours, events, and birthday parties may be arranged by appointment. For information call 707-775-3390.