600L is comprised of the best fruit from the 20,000-acre Cooley Ranch in the western reaches of Sonoma County. It’s elegant. It’s smooth. It’s excellence, refined. Named for the fermentation vessel, a custom-made 600L barrel, this wine is a labor of love and commitment to creating wines that reflect a winemaker’s passion.
Through microvinification, a process when making experimental, small-batch wines by sourcing fruit from the most exceptional spots in a vineyard, 600L was born.
To create it, winemaker Justin Seidenfeld takes his grapes from just a few rows of Cooley Ranch’s Sky High vineyard, which tops out at 2,040 feet above sea level. Seidenfeld picks the grapes by hand, then ferments the fruit in custom-made 600-liter barrels. The winemaker has an intricate hand in all aspects of creating 600L;
from handpicking the grapes, to drain off and barreling to punch downs.
Once the wine is in the barrels, the winemaking team strives to keep the fermentation 100 percent natural—no pumping, no chemicals, gravity only. When the wine is ready, each bottle is filled by hand and affixed with labels and, lastly Seidenfeld hand-numbers each bottle.