Arquils Farewell Gathering—Saturday, May 23 from 12-noon-4pm

After more than a decade crafting vineyard-driven wines in California’s Sierra Foothills, Carlos Caruncho invites friends, collectors, fellow winemakers, and the wider wine community to a special farewell gathering before relocating to the United Kingdom this summer. Join us at Jacobson Dude Ranch for an afternoon of guided tasting, conversation, light fare, and rare direct access to limited Arquils cellar releases—available by the glass, bottle, magnum, or case. Entry is $10 per person, payable at the gate, and includes a tasting of up to six wines. Bluebird Farm, the ranch’s working flower farm, will also be open for wandering among seasonal blooms. This is less a goodbye than a celebration of an extraordinary California chapter—and an opportunity to take a little of it home with you.

I am an ardent believer that all wines need to be a medium for great experiences. While—and after—drinking the first sips of a great wine, one’s body needs to feel positively different, lighter. One’s awareness is enhanced and in harmony with nature. Loved and cared for vineyards can produce excellent grapes. This combined with zero interference in the cellar will give marvelous results. Hence, my philosophy of zero intervention during the process. ‘Arquils’ wines are designed to be this way.

Arquils is short for Arquiles (Achilles), my first name. And, obviously, my Achilles heel is the grape juice beautifully fermented and aged. Having said this, I owe you a short introduction into who am I, why and how. My last name, Caruncho, is from the Latin language, ‘Carum’ means, among other things, loved or lover of, whereas ‘Cho’ in Chinese means Autumn harvest time!  - Carlos Caruncho

ARQUILS WINES

Our grapes from our Nevada County grape growers, whose vineyards are non-certified organic as well and looked after with the utmost care. Leaf pulling is done manually and all fruit is harvested by hand.

METHODS

At harvest, all fruit is processed in the winery. The freshly arrived white grapes are de-stemmed, skin contact for 24 hours (or up to 21 days, depending on the type of wine being made), pressed (no pumps), and placed into neutral French Oak barrels or Stainless-steel fermenter for up to 20 months. Fermentation for all wines happens ‘naturally. The red grapes are de-stemmed or whole clusters stomped, macerated for up to 21 days, pressed (no pumps), then aged in neutral French Oak barrels for up to 26 months. No racking, no filtering, no fining. Very low intervention. Zero sulfur added at any point.

To see a full selection of our wines offered, visit the Shop Our Wines page.