INTRODUCING JOYCE WINE COMPANY
Joyce Wine Co.
Started in 1989 by Francis Joyce on a hillside in Carmel CA. Russell, Francis’ son, took over the winery as a 2ndgeneration winemaker to fulfill his true passion. Russell works with the family's original 6 acres as well as some trusted local growers. The way Russell produces wine is minimal to no intervention: native yeasts, unfined, unfiltered and all neutral fermentation and aging vessels to limit secondary influences on the fruit itself. All of these factors mean he is making sure the fruit that goes into the wine is picked at the perfect time along with diligent farming practices that ensures quality fruit. The diverse vineyard sites and minimal cellar practices produces expressive wines that represent a time and place in Monterey’s coastal climate. Joyce produces only 10,000 cases annually, in case you were wondering… that’s not a lot. Small production with lots of TLC.
The vineyard was planted by the Mirassou family in 1961 over two decades before the region received its AVA status. One of the first commercial vineyards planted in Monterey county. The wine is hand harvested and foot treaded which means it has skin contact for 2 to 4 hours. This wine is bone dry and aged on its lees for 4 months before bottling. Aromas of wild jasmine, stone fruit, wet stone, salinity driven with a hint of wild mint. Palate of white peach, Meyer lemon, green apple, and sea salt.
This flagship Chardonnay is a pure representation of the coastal terroir in Monterey County. The name "Submarine Canyon" is a reference to the deep underwater canyon located in the Monterey Bay. This deep sea canyon provides the ideal marine climate for growing premium Chardonnay grapes. All three of the vineyard sites from where we source fruit experience a strong marine influence. Ancient glacial soils made up of sand, gravel, limestone, and shale loam help create wine with bright acidity and saline- like minerality. Aromas of preserved lemon, straw, honey, and citrus blossom. Golden delicious apple, pear, pineapple, ginger and saline.
This wine is from San Benito county and is 100% whole cluster with Co2 added during fermentation. This wine goes through natural fermentation and sits on its lees for 4 months in neutral French oak and is unfined and unfiltered. Aromas of bing cherry, overripe strawberry, Himalayan salt, marjoram. Tart Raspberry, Lime Zest, Tangerine, White Pepper, Flint. Bright aromas of cherry and herbs jump out first in this pronounced wine, leading to a palette of tart raspberry, salted citrus and mineral driven undertones. It feels light and playful, but finishes with a subtle grip that lends to it’s balance.
This flagship Pinot Noir is a pure representation of the coastal terroir in Monterey County. The name "Submarine Canyon" is a reference to the deep underwater canyon located in the Monterey Bay. This deep sea canyon provides the ideal marine climate for growing premium Pinot Noir grapes. All five of the vineyard sites from where we source fruit experience a strong marine influence. Ancient glacial soils made up of sand, gravel, limestone, and shale loam help create wine with bright acidity, vibrant fruit and medium weight and texture. Aromas of bing cherry, strawberry-rhubarb pie, sage blossom, dried roses. A beautiful palate that brings out splashes of bing cherry, raspberry, pomegranate, cranberry, rosewater. This wine is wonderfully balanced with lively acidity and movement. Fruit forward with soft tannins but still light bodied.
60% whole cluster with native yeasts and spends 10 months in concrete and neutral FO and is unfined and unfiltered. Aromas of black fruits, peppercorns, dried lavender, minty herb, crushed violets and forest floor. Flavors of black raspberry, pomegranate, plum, violets, and baking spice.