Whether you’re seeking a fair maiden or a feral beast, our shop offers a wide range of intentional experiments to delight the senses, transport you to a distant land, and elevate any moment to a new level of epicurean delight.
Deep Decadence
Black raspberry, cherry, toffee, and white chocolate with a thread of nutmeg and spice.
Some vintages ask for time. Others arrive already in harmony. Ironically, our 2023 Riserva Lucia — the “reserve” wine — is the most instantly inviting red we’ve made in years.
Old-vine Carignan brings structure and layers of complexity; Grenache adds a bright, confectionary softness that makes this wine sing.
Nostalgia and laser beams
Meyer lemon, honeysuckle, white quartz, alpine flowers. Crystalline on the palate with bright acidity, pronounced minerality, and a lingering, mouthwatering finish that echoes long after the last sip.
Grown on a mountainside in the Fountaingrove District of the Sonoma Coast. The cool sea breeze that blows in every afternoon supports intensity while maintaining freshness.
Spontaneous fermentation in neutral French oak barrels. The wine remained on lees without stirring for 5 months, eventually going through malolactic fermentation as well. This Riesling defies expectations of what California can produce—a thrilling, alpine-fresh expression of a noble varietal.
Three barrels produced.
Fishermans Friend
Sea spray, lemon zest, alpine flowers, crushed oyster shell. Energetic minerality balanced with white orchard fruit, vibrant acidity, and a textured, saline finish.
Suitcase clones of Verdelho from the island of Madeira organically grown in Tom Morgan’s Evina Vineyard, surrounded by nut and fruit orchards.
Slow, spontaneous fermentations in the different vessels gives the final blend the precise layers of a samurai sword while giving the flavors uplifting complexity.
Four barrels produced.
Iberian Elegance
Our first experiment with Albariño comes from a small vineyard in Lodi, where this Spanish varietal grows best stateside. The wine shows a lively combination of bright citrus and green apple, complemented by a subtle minerality that adds a fresh, clean finish.
A seemingly straightforward white wine reveals layers of depth and precision as it opens up. Crisp acidity keeps the palate refreshed and makes it an ideal match for seafood, grilled vegetables, and fresh salads.
Grown on Miwok land.
1 barrel produced.
“After admiring its uncanny hue of sunrise in the East Indies, I was pleased to discover orange blossom, citrus peel, jasmine, beeswax, chamomile, and white pepper aromas. A melon-like freshness underpins the soft, complex palate that leaves me curious.” - Ferdinand Magellan
After destemming the grapes, Lorenza foot tread them and left them to macerate and extract flavor from the skins for six days. Afterwards, it was pressed to neutral French oak barrels where the juice spontaneously fermented at about 65°F. Native malolactic fermentation and aging on the lees further softened the acidity and contributed complexity.
Soil: Sorrento loam. Well-drained alluvial fans.
Grown on Bay Miwok land.
Three barrels produced.
Crystal Bright
White cherry, grapefruit rind, rose petal, saline minerals. Vibrant and lithe with a juicy mid-palate and a crisp, mouthwatering finish that begs for another sip.
Our 2024 Rosé is spring in a bottle—the perfect companion for the season's rebirth. The Doctor Vineyard is organically farmed by an actual ER doctor with our help. Gnarly, head-trained Grenache vines with a few patches of Syrah, Mourvèdre, and Viognier thrive in the warm days and cool nights of Alexander Valley without irrigation.
Gentle, whole-cluster pressing and spontaneous fermentation in neutral French oak. Aging on lees adds length and integrates flavors through a long finish.
Four barrels produced.
“Red sky at night, sailor’s delight! This wild, adventurous wine brings white cherry blossom and young strawberries to greet the first sniff. Later, distant nutmeg and savory herbs emerge to accompany pomegranate and other exotic curiosities on the tongue.” - Vasco da Gama
Verdelho juice fermented on the skins of freshly pressed grenache, syrah, mourvèdre, and viognier. Punched down like a red wine, and aged in neutral oak barrels.
Bottled unfined and unfiltered.
Soil: Sorrento loam. Well-drained alluvial fans.
Grown on Bay Miwok land.
Three barrels produced.
Table Spice
Blackberries, forest herbs, plum skin, blood orange, and crushed stone. Medium-bodied with vibrant acidity, silky tannins, and a spice-laced, energetic finish that unfolds with remarkable persistence.
The perfect everyday red—bright enough for warmer days but with enough depth for cool evenings. Darin Colombini has been farming these 80-year-old, head-trained vines in Redwood Valley since he helped his dad as a child.
We destemmed 75% of the fruit and poured it over the 25% whole-cluster portion in tank. After spontaneous fermentation got rolling, the clusters were foot tread. Daily punch-downs and eleven months elevage in neutral French oak created a wine that captures the essence of these ancient vines—vibrant fruit backed by structure and complexity that only old vines can deliver.
Five barrels produced.
Mystery Theater
Layers of plum and blackberry dance with tarragon, incense, and mint. Black cherry ganache on the palate finishes with blackberry, vanilla, and cocoa.
Bedrock Vineyard is a meticulously farmed piece of Sonoma history. Nurtured by Morgan Twain-Peterson, it grows some of the most expressive, beautiful fruit that doesn’t need to get super ripe to shine.
Grown on Coast Miwok native land.
6 barrels produced.
Wild Opulence
Three Gardens is a blend of the three, tiny backyard vineyards we organically farm around Napa Valley. Rockland Vineyard, in the foothills of Spring Mountain lends power, red fruit, and structure. Overlooking Bear Canyon, Escher Vineyard provides high-altitude complexity. Stanton Lane Vineyard south of St. Helena contributes a polished opal of classy fruit and structure that melds all the components together seamlessly.
A seemingly simple wine unfolds into an endless landscape of complexity and nuance. More flavors unwind with time as the vibrant acidity keeps the mouth watering. Try pairing with charcuterie, roasted vegetables, duck, and soft cheeses.
Grown on Miwok and Wappo native land.
6 barrels produced.
Mugwort Multiverse
A concoction for simple enjoyment and reckless experimentation. Our botanical collaboration with our herb-savvy friends at Big Spoon in Sebastopol, CA led to a magical infusion of our Riesling and Cortese wine with Sonoma County brandy, botanicals, and organic sugar.
Mugwort provides a spicy, gently bitter counterpoint to honeyed chamomile sweetness, bright orange peel, and fresh Douglas fir tips. Ponder its infinite complexity and balance over ice, seltzer water, or mixed in an inspired cocktail.
Bottled in swanky 375mL split bottles.
Fresh raspberry, mint, vanilla, and thyme emerge from tightly-wound red apple skin.
Fine-grained tannins fold playful acidity into a medium body and pleasant pithiness.
A blend of our two tiny cabernet vineyards: one on a mountain and one on the valley floor.
Flavor profile of cabernet sauvignon with the nuance and subtlety of something else.
Both vineyards farmed organically, without a tractor.
Picked by hand and fermented in the vineyard without destemming. Punched-down by hand.
1 barrel produced.
Deep freshness and subtle complexity from a vineyard that resembles a sand box.
Old, dry-farmed vines of carignan and mourvedre are harvested together and spontaneously co-fermented with 25% whole clusters.
Delicate red plum, blackberry bramble, and cedar. Raspberry tea on the finish leaves a satisfying impression.
Ethereal and quenching red berry themes shift and change with each sip.
Selected from a Carignan and Mataro field blend of 70+ years-old vines.
Planted without rootstock, the own-rooted vines find their own water deep in the sand.
Native yeast co-fermentation of the two varieties, 25% whole-cluster. Daily punchdowns.
Aged in neutral French oak barrels for 10 months.
3 barrels produced.
