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Two Shepherds only non-Rhone wine, from an obscure grey skinned grape from the Jura. These 40 year old vines are across the street from our farm. This is the only vintage made as a white. Unctuous aromas, wet stone, complex texture, vibrant finish. Only 35 cases made.

Featured in Bon Appétit: The 6 White Wines You'll Be Sneaking to the Park This Spring

Centime, French for Penny, is Two Shepherds small annual production of skin fermented Rhone white wines, known as "orange" wine, because of the color the skin contact gives.

Who says orange wines have to be tannic and/or oxidized. If you have had William's unique style of red wines, you may appreciate Centime, a gentler, more approachable orange wine.

The 2013 release is mostly Grenache Blanc from Santa Ynez, with a litte Marsanne and Roussanne from El Dorado blended in.

This wine was crushed and fermented on the skins for 12 days until dry, exactly like a red wine, then very lightly pressed by hand to a neutral barrel, where it aged for 10 months.

Nice structure, minimal tannins for an "orange" wine with aromas and flavors of citrus peel and spice. Recommended serve with food.

1 barrel - 25 cases crafted.

We have been waiting patiently to release this special lot, and now finally in Fall of 2019 it's ready!

This very small lot (only 25 cases) of Syrah from the famed Saralee's Vineyard and Mourvedre from Windsor Oaks Vineyard showcases an elegant, delicate expression of these varieties. Brick red in color, with notes of black cherry and blackcurrant. Pairs well with charcuterie and sharp cheeses.  12.2% alc

*sold out* try the 2013 or 2014

*Please note, only 12 cases made!!

Centime, French for Penny, is Two Shepherds small annual production of skin fermented Rhone white wines, known as "orange" wine, because of the color the skin contact gives.This is a special 1/2 barrel, 12 case lot, from the exact same lot as the regular 2012 Grenache Blanc, but vinified like a red wine, and very different flavor profile.This wine was crushed and fermented on the skins for 12 days until dry, exactly like a red wine, then very lightly pressed by hand to a 30 gallon 1/2 neutral barrel, where it aged for 10 months.