MEET THE MAKERS

These are California winemakers with their own style. They’re a diverse bunch: Many have day jobs making wine for bigger producers. The lucky ones make their own full-time but it’s no walk in the park. They buy their fruit from sourced vineyards and might produce in an industrial warehouse. For all, it’s a dedication to California terroir that drives them — and we get to reap the benefits.

 
 
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 Chris Brockway - Broc Cellars • Berkeley, California  Our goal in making wine is to bring out the natural expression of the grape. We decide on a wine by wine basis how we want to do that. We have more freedom now to make the choice not to add Sulphur. There is a bigger market for us to go in the direction we want to go. To counter that we are doing more to insure our vineyards are using the farming practices we support. We’re also committed to detailing exactly what decisions we make during the course of our winemaking process.

Chris Brockway - Broc Cellars • Berkeley, California

Our goal in making wine is to bring out the natural expression of the grape. We decide on a wine by wine basis how we want to do that. We have more freedom now to make the choice not to add Sulphur. There is a bigger market for us to go in the direction we want to go. To counter that we are doing more to insure our vineyards are using the farming practices we support. We’re also committed to detailing exactly what decisions we make during the course of our winemaking process.

 Abe Schoener - The Scholium Project • California  We are small. Our hands, our feet, our minds are in the wine. We make wine from vineyards that are distinguished sometimes by being ignored. Our wine often does not resemble other wines, but we are not renegades. We are students. Our projects are not always experiments-- sometimes we know what we are doing-- but they are always acts of emulation, looking up at the work of others we admire.  Thus, "scholium," from the Greek <<scholion>>, which shares the same root as "school, scholarship." It signifies a modest project, not a preeminent one, undertaken for the sake of learning, understanding– hence a commentary, an essay, a study.  But no matter how much we learn, no matter how interesting our studies, if the wines do not bring pleasure, they are worthless.

Abe Schoener - The Scholium Project • California

We are small. Our hands, our feet, our minds are in the wine. We make wine from vineyards that are distinguished sometimes by being ignored. Our wine often does not resemble other wines, but we are not renegades. We are students. Our projects are not always experiments-- sometimes we know what we are doing-- but they are always acts of emulation, looking up at the work of others we admire.

Thus, "scholium," from the Greek <<scholion>>, which shares the same root as "school, scholarship." It signifies a modest project, not a preeminent one, undertaken for the sake of learning, understanding– hence a commentary, an essay, a study.

But no matter how much we learn, no matter how interesting our studies, if the wines do not bring pleasure, they are worthless.

 
 Martha Stoumen - Martha Stoumen Wines • Northern California  Martha Stoumen Wines is my one-woman winemaking and grape growing project based in Northern California. California is my home, and I seek to express wines that represent my land with purity and precision. I have chosen to work with sun-loving grapes: either those historic to California Viticulture, or those that flourish and maintain elegance in California's warmth, such as Carignan, Zinfandel, and Nero d'Avola. I utilize natural, traditional winemaking practices I learned while apprenticing in Italy and Southern France. And most importantly, to truly respect my Californian roots, I ensure my vineyards are farmed in such a way that healthy ecosystems are created and maintained.

Martha Stoumen - Martha Stoumen Wines • Northern California

Martha Stoumen Wines is my one-woman winemaking and grape growing project based in Northern California. California is my home, and I seek to express wines that represent my land with purity and precision. I have chosen to work with sun-loving grapes: either those historic to California Viticulture, or those that flourish and maintain elegance in California's warmth, such as Carignan, Zinfandel, and Nero d'Avola. I utilize natural, traditional winemaking practices I learned while apprenticing in Italy and Southern France. And most importantly, to truly respect my Californian roots, I ensure my vineyards are farmed in such a way that healthy ecosystems are created and maintained.

 Amy Atwood - OENO • Sebastopol, California  OENO (ee- no) is owned by Amy Atwood, who also operates a wine import and distribution company, Amy Atwood Selections. She has sought out top quality vineyards in Sonoma and a like-minded CA winemaker who makes these wines to her specifications (start with pristine fruit, then use native yeasts and neutral oak). Oeno wines are made in Sebastopol, California.  Oeno is the ancient Greek word for wine, as well as the name of a goddess known for turning water into wine.

Amy Atwood - OENO • Sebastopol, California

OENO (ee- no) is owned by Amy Atwood, who also operates a wine import and distribution company, Amy Atwood Selections. She has sought out top quality vineyards in Sonoma and a like-minded CA winemaker who makes these wines to her specifications (start with pristine fruit, then use native yeasts and neutral oak). Oeno wines are made in Sebastopol, California.

Oeno is the ancient Greek word for wine, as well as the name of a goddess known for turning water into wine.

 
 Chad Hinds - Methode Savauge • Berkeley, California  Started in 2013 by Chad Hinds, striving to find a voice for California Cabernet Franc and Chenin Blanc. In the Spring of 2018 he began planting a vineyard in the California Alps of Siskiyou County, using the permaculture methods laid out by Fukuoka. In the spirit of this new project he has begun experimenting with wine styles and varieties originating in the Alps of Europe. The wines seek to channel a sense of place with the goal of showcasing California's diversity.

Chad Hinds - Methode Savauge • Berkeley, California

Started in 2013 by Chad Hinds, striving to find a voice for California Cabernet Franc and Chenin Blanc. In the Spring of 2018 he began planting a vineyard in the California Alps of Siskiyou County, using the permaculture methods laid out by Fukuoka. In the spirit of this new project he has begun experimenting with wine styles and varieties originating in the Alps of Europe. The wines seek to channel a sense of place with the goal of showcasing California's diversity.

 Evan Lewandowski - Ruth Lewandowski • California • Utah  I've said it a thousand different ways since the beginning of Ruth Lewandowski Wines, and I think it's most comprehensible to explain “Ruth” as a concept more than a living, breathing individual. A concept born out of the affiliation of my own philosophies of farming and winemaking (which indeed spill over to inform so many of my life beliefs) and one small but very significant text in the Old Testament of the Bible, the book of Ruth. Without sounding all 'preachy' or 'religious,' so as not to offend the sensitive (and in the interest of concisely summing things up), I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book. Death is, indeed, the engine of life.  Nothing that is alive today could be so without something having died first. This is the redemptive nature of our universe, of our planet, of our soils, plants, and ultimately you and I. The cessation of things is necessary to begin anew, even more fully. From the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. A natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).  Who is Ruth? Well, with this sort of explanation, I suppose I could say that there is a bit of Ruth in all of us.

Evan Lewandowski - Ruth Lewandowski • California • Utah

I've said it a thousand different ways since the beginning of Ruth Lewandowski Wines, and I think it's most comprehensible to explain “Ruth” as a concept more than a living, breathing individual. A concept born out of the affiliation of my own philosophies of farming and winemaking (which indeed spill over to inform so many of my life beliefs) and one small but very significant text in the Old Testament of the Bible, the book of Ruth. Without sounding all 'preachy' or 'religious,' so as not to offend the sensitive (and in the interest of concisely summing things up), I don't believe there to be a deeper, more compelling depiction of the natural cycle of death and redemption (both in the physical realm we can see and the spiritual realm we often do not) than this one short book. Death is, indeed, the engine of life.

Nothing that is alive today could be so without something having died first. This is the redemptive nature of our universe, of our planet, of our soils, plants, and ultimately you and I. The cessation of things is necessary to begin anew, even more fully. From the wreckage of death and tragedy at the beginning of the book of Ruth, a young woman finds life, finds beauty and is able to truly live....not simply in spite of the death, but because the death occurred at all. The regeneration of the life of our soils occurs only through organic matter...all completely dead, broken down carbon-based items. A natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds).

Who is Ruth? Well, with this sort of explanation, I suppose I could say that there is a bit of Ruth in all of us.

 
 Drake Whitcraft - Whitcraft Winery • Santa Barbara, California  Chris and Kathleen (Barnato) Whitcraft started Whitcraft Winery in 1985. Chris hosted a local wine radio program in Santa Barbara County for more than ten years and learned his craft from some of the best winemakers in California - Joe Heitz (Heitz Cellars), Dick Graff (Founded Chalone Winery and its AVA), and Burt Williams (Williams Selyem &amp; Morning Dew Ranch) to name a few. What began as a hobby grew into both a passion and a lifestyle, the commitment to which is present to this day in every bottle of our wine. This passion for wine was passed on to their children, Drake and Alyssa. While Chris passed in 2014, Drake continues to carry on the tradition of excellent winemaking within the Whitcraft family.

Drake Whitcraft - Whitcraft Winery • Santa Barbara, California

Chris and Kathleen (Barnato) Whitcraft started Whitcraft Winery in 1985. Chris hosted a local wine radio program in Santa Barbara County for more than ten years and learned his craft from some of the best winemakers in California - Joe Heitz (Heitz Cellars), Dick Graff (Founded Chalone Winery and its AVA), and Burt Williams (Williams Selyem & Morning Dew Ranch) to name a few. What began as a hobby grew into both a passion and a lifestyle, the commitment to which is present to this day in every bottle of our wine. This passion for wine was passed on to their children, Drake and Alyssa. While Chris passed in 2014, Drake continues to carry on the tradition of excellent winemaking within the Whitcraft family.

 Andrew and Adam Mariani - Scribe Winery • Sonoma, California  Scribe Winery in Sonoma, Calif. produces vibrant, terroir-driven wines. The winery–founded in 2007 on a property that pioneered pre-prohibition Sonoma Valley winemaking–is managed by fourth-generation California farmers and brothers, Andrew and Adam Mariani.   Andrew  and  Adam  believe that the best wines are a result of a healthy relationship between man and nature, and that a vineyard managed in harmony with the greater ecosystem results in more site-specific wines that represent a sense of time and place. When vinified with non-interventionist methods, the result is a distinct wine that faithfully reflects what the vineyard naturally expresses.

Andrew and Adam Mariani - Scribe Winery • Sonoma, California

Scribe Winery in Sonoma, Calif. produces vibrant, terroir-driven wines. The winery–founded in 2007 on a property that pioneered pre-prohibition Sonoma Valley winemaking–is managed by fourth-generation California farmers and brothers, Andrew and Adam Mariani.

Andrew and Adam believe that the best wines are a result of a healthy relationship between man and nature, and that a vineyard managed in harmony with the greater ecosystem results in more site-specific wines that represent a sense of time and place. When vinified with non-interventionist methods, the result is a distinct wine that faithfully reflects what the vineyard naturally expresses.

 
 Kim and Tyler Elwell - Halcyon wines • Napa, California  Santa Barbara-bred Tyler and Napa Valley-native Kim launched Halcyon Wines in 2013 after Tyler discovered an intriguing Cabernet Franc vineyard in Paso Robles, California - a varietal he always dreamed of working with. For the past five years, Tyler has been creating some of the most critically acclaimed wine as Assistant Winemaker at world-renowned Tablas Creek Vineyard. Tyler now works as Assistant Winemaker at Provenance in Napa Valley. His wife Kim is a digital marketing and public relations expert with over seven years of experience serving celebrity, hospitality, and food/wine clients throughout the Bay Area and beyond - most notably managing Bob Weir's (Grateful Dead) recording studio, TRI Studios in Marin, California for over three years. Kim works full time with a boutique agency, The James Collective, in Sonoma. Together the Elwell’s combine their deep-rooted love of wine with expertise in both the creation and marketing of Halcyon Wines, a nouveau take on California Cabernet Franc.

Kim and Tyler Elwell - Halcyon wines • Napa, California

Santa Barbara-bred Tyler and Napa Valley-native Kim launched Halcyon Wines in 2013 after Tyler discovered an intriguing Cabernet Franc vineyard in Paso Robles, California - a varietal he always dreamed of working with. For the past five years, Tyler has been creating some of the most critically acclaimed wine as Assistant Winemaker at world-renowned Tablas Creek Vineyard. Tyler now works as Assistant Winemaker at Provenance in Napa Valley. His wife Kim is a digital marketing and public relations expert with over seven years of experience serving celebrity, hospitality, and food/wine clients throughout the Bay Area and beyond - most notably managing Bob Weir's (Grateful Dead) recording studio, TRI Studios in Marin, California for over three years. Kim works full time with a boutique agency, The James Collective, in Sonoma. Together the Elwell’s combine their deep-rooted love of wine with expertise in both the creation and marketing of Halcyon Wines, a nouveau take on California Cabernet Franc.

 Ryan &amp; Megan Glaab - Ryme Cellars • Healdsburg. California  Ryme Cellars is a collaboration of husband and wife with old world sensibilities, as well as admiration for California’s terroir and sunny disposition. Our portfolio of wines has grown gradually and organically since 2007, beginning with a single ton of Aglianico. The varieties may be rare or unusual but none of them are a mere curiosity for us. Rather, they represent wines that we love, drink often, and truly believe in the potential for success in their chosen sites.  We love wines with distinctive character. They should taste great on their own, but really shine alongside good food. We love wines with ample tannin and acidity, especially if they are expected to age. We always value a great wine’s idiosyncrasies over a polished supple sameness that is so common in the wine world.  We are not driven by any theme necessarily. Most of our wines are made from Italian varieties simply because of the great diversity and unique character of the wines of that culture. While Cabernet, Pinot Noir, and Chardonnay have certainly excelled here in California, the supremacy of the so-called “noble” varieties is not absolute. They need not be the only game in town. We don’t believe they are the most noble, only the most popular.

Ryan & Megan Glaab - Ryme Cellars • Healdsburg. California

Ryme Cellars is a collaboration of husband and wife with old world sensibilities, as well as admiration for California’s terroir and sunny disposition. Our portfolio of wines has grown gradually and organically since 2007, beginning with a single ton of Aglianico. The varieties may be rare or unusual but none of them are a mere curiosity for us. Rather, they represent wines that we love, drink often, and truly believe in the potential for success in their chosen sites.

We love wines with distinctive character. They should taste great on their own, but really shine alongside good food. We love wines with ample tannin and acidity, especially if they are expected to age. We always value a great wine’s idiosyncrasies over a polished supple sameness that is so common in the wine world.

We are not driven by any theme necessarily. Most of our wines are made from Italian varieties simply because of the great diversity and unique character of the wines of that culture. While Cabernet, Pinot Noir, and Chardonnay have certainly excelled here in California, the supremacy of the so-called “noble” varieties is not absolute. They need not be the only game in town. We don’t believe they are the most noble, only the most popular.

 
 Jeff Fischer - Habit Wine • Los Olivos. California  Habit Wine Company is the brainchild of Actor/Winemaker Jeff Fischer who produced his first vintage in 2008 after years of making wine in his garage in Los Angeles. Fischer, who grew up in the St. Luis area, came from a wine-loving, and was exposed to many great wines at a relatively early age. Jeff is also known for his other role as an actor in the television show American Dad, as well as the many voice over roles throughout the years. He decided to take on the challenge of creating his own label because as he says, “It’s like making an indie film every year, you make it because you love it and not for the money.”  All of the vineyards for Habit are sustainably or organically farmed and the fruit is hand-picked and sorted. In the cellar, fermentations take place using native and indigenous yeasts, with punch downs only by hand. Wines receive minimal handling and racking with extended lees contact up until bottling keep the wines bright, fresh, and clean.

Jeff Fischer - Habit Wine • Los Olivos. California

Habit Wine Company is the brainchild of Actor/Winemaker Jeff Fischer who produced his first vintage in 2008 after years of making wine in his garage in Los Angeles. Fischer, who grew up in the St. Luis area, came from a wine-loving, and was exposed to many great wines at a relatively early age. Jeff is also known for his other role as an actor in the television show American Dad, as well as the many voice over roles throughout the years. He decided to take on the challenge of creating his own label because as he says, “It’s like making an indie film every year, you make it because you love it and not for the money.”

All of the vineyards for Habit are sustainably or organically farmed and the fruit is hand-picked and sorted. In the cellar, fermentations take place using native and indigenous yeasts, with punch downs only by hand. Wines receive minimal handling and racking with extended lees contact up until bottling keep the wines bright, fresh, and clean.

 Mike Roth and Craig Winchester - Lo-Fi Wines • Lompoc. California  Lo-Fi is a partnership between two lifelong friends who believe in hand crafted honest wines that are made for every day drinking. Wines to be enjoyed not to be collected. Easy drinking lower alcohol wines made to pair well with all types of foods, from pizza to paté.  We believe in neutral barrels, native yeasts, little to no sulfur additions, and no adjustment of pH. We love whole cluster fermentation. We adore carbonic maceration . We embrace a nothing added, nothing taken away philosophy that gives birth to wines that are young, vibrant and alive.  But in all reality Lo-Fi is less about what it is and more about what it is not.  It is not over manipulated. It is not over extracted. It is not over ripe and it is not over priced.  Less is more.

Mike Roth and Craig Winchester - Lo-Fi Wines • Lompoc. California

Lo-Fi is a partnership between two lifelong friends who believe in hand crafted honest wines that are made for every day drinking. Wines to be enjoyed not to be collected. Easy drinking lower alcohol wines made to pair well with all types of foods, from pizza to paté.

We believe in neutral barrels, native yeasts, little to no sulfur additions, and no adjustment of pH. We love whole cluster fermentation. We adore carbonic maceration . We embrace a nothing added, nothing taken away philosophy that gives birth to wines that are young, vibrant and alive.

But in all reality Lo-Fi is less about what it is and more about what it is not.

It is not over manipulated. It is not over extracted. It is not over ripe and it is not over priced.

Less is more.

 
 Emily Towe &amp; Jody Brix Towe - J Brix Wines • San Diego County  After tasting a bottle of Pinot noir grown and made in the Central Coast's Bien Nacido Vineyard, San Diegans Jody and wife Emily got their winemaking start as volunteer harvest interns there, and found they simply couldn't get enough of the dirty work. One dream led to another; J. Brix Wines is the unexpectedly felicitous result.  Jody's college and career background in horticulture translates to time and study in the vineyards; there's nowhere he'd rather be. A keen understanding of plant physiology provides insight into the way each individual growing season affects the vines, the fruit, and the wine. A keen intuition built on many years working with plants helps guide winemaking decisions, which vary from harvest to harvest based on the sum of the season.He drives a lot.  Emily is fascinated by stories. Along the way, she's found herself caught up in one of her own. Every winemaking year provides a new and unscripted tale to tell, and as a writer and designer, she finds great joy in the translation: written, graphic and vinous.  She and Jody have come to view their lives in two phases: the one before they spoke those three little words ( "Let's make wine"),  and the one that has followed. Subsequent adventures have been more thrilling, and fulfilling, than anything she ever could have imagined. Electric mayhem? Absolutely. Heartbreak? Occasionally. In the fleeting moments, though, it's all nothing short of magical.

Emily Towe & Jody Brix Towe - J Brix Wines • San Diego County

After tasting a bottle of Pinot noir grown and made in the Central Coast's Bien Nacido Vineyard, San Diegans Jody and wife Emily got their winemaking start as volunteer harvest interns there, and found they simply couldn't get enough of the dirty work. One dream led to another; J. Brix Wines is the unexpectedly felicitous result.

Jody's college and career background in horticulture translates to time and study in the vineyards; there's nowhere he'd rather be. A keen understanding of plant physiology provides insight into the way each individual growing season affects the vines, the fruit, and the wine. A keen intuition built on many years working with plants helps guide winemaking decisions, which vary from harvest to harvest based on the sum of the season.He drives a lot.

Emily is fascinated by stories. Along the way, she's found herself caught up in one of her own. Every winemaking year provides a new and unscripted tale to tell, and as a writer and designer, she finds great joy in the translation: written, graphic and vinous.

She and Jody have come to view their lives in two phases: the one before they spoke those three little words ("Let's make wine"), and the one that has followed. Subsequent adventures have been more thrilling, and fulfilling, than anything she ever could have imagined. Electric mayhem? Absolutely. Heartbreak? Occasionally. In the fleeting moments, though, it's all nothing short of magical.

 Andrew Jones - Field Recordings • Paso Robles, California  Field Recordings is 35-year old winemaker Andrew Jones’ personal catalog of the people and places he values most. Spending his days as a vine nursery fieldman planning and planting vineyards for farmers all over California, Andrew is sometimes offered small lots of their best fruit on the side. Having stood in just about every vineyard on the Central Coast, he has a keen eye for diamonds in the rough: sites that are unknown or under-appreciated but hold enormous untapped potential. As friendships are made and opportunities are embraced, Andrew produces small quantities of soulful wine from these unusual, quiet vineyards.  The Field Recordings wines are a catalog of single vineyard sites that produces wines with a sense of place and personality. In addition to the single vineyard wines, multi-vineyard blends are put together under the Wonderwall, Alloy Wine Works and FICTION labels.

Andrew Jones - Field Recordings • Paso Robles, California

Field Recordings is 35-year old winemaker Andrew Jones’ personal catalog of the people and places he values most. Spending his days as a vine nursery fieldman planning and planting vineyards for farmers all over California, Andrew is sometimes offered small lots of their best fruit on the side. Having stood in just about every vineyard on the Central Coast, he has a keen eye for diamonds in the rough: sites that are unknown or under-appreciated but hold enormous untapped potential. As friendships are made and opportunities are embraced, Andrew produces small quantities of soulful wine from these unusual, quiet vineyards.

The Field Recordings wines are a catalog of single vineyard sites that produces wines with a sense of place and personality. In addition to the single vineyard wines, multi-vineyard blends are put together under the Wonderwall, Alloy Wine Works and FICTION labels.

 
 Arnot Meyers and Nathan Lee Roberts - Arnot-Roberts • Healdsburg, California  Arnot-Roberts was founded in 2001 in Healdsburg, California by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Duncan and Nathan grew up in the midst of vineyards and winemakers in the Napa Valley. Each took an interest in the wine industry, with Nathan following his father’s lead as a cooper, and Duncan pursuing winemaking in renowned wineries in Napa and Sonoma.  The focus of this two person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, and Pinot Noir, as well as several other varieties uncommon in Northern Californian vineyards. Through good fortune and a keen eye, they have identified vineyard sources that are both singular and extraordinary. Collaboration with dedicated and passionate growers is paramount in the farming of these sites and vinification of their wines.

Arnot Meyers and Nathan Lee Roberts - Arnot-Roberts • Healdsburg, California

Arnot-Roberts was founded in 2001 in Healdsburg, California by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Duncan and Nathan grew up in the midst of vineyards and winemakers in the Napa Valley. Each took an interest in the wine industry, with Nathan following his father’s lead as a cooper, and Duncan pursuing winemaking in renowned wineries in Napa and Sonoma.

The focus of this two person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, and Pinot Noir, as well as several other varieties uncommon in Northern Californian vineyards. Through good fortune and a keen eye, they have identified vineyard sources that are both singular and extraordinary. Collaboration with dedicated and passionate growers is paramount in the farming of these sites and vinification of their wines.

 Steve and Jill Matthiasson - Matthiasson • Napa, California  Winemaking, for us, is a natural extension of farming. We explore classical expressions of different grape varieties, some well-known like Chardonnay or Cabernet Sauvignon, and some rare like Ribolla Gialla or Refosco. In all cases we try to respect the purity of the variety and the individuality of the site. Our wines are refreshing, complement food, and are moderate in alcohol.  Steve dreamt of farming his entire life. He became an obsessed gardener and cook while studying philosophy in college. In 1994, while back in grad school for horticulture after three years as a bike messenger/wannabe farmer, he found a job in vineyards and orchards working for a small sustainable agriculture consulting firm. In 1999 he co-authored the California manual on sustainable vineyard practices. In 2002 he started consulting on vineyard practices in Napa. He still loves the challenge of solving vineyard problems for others, but since 2003 the primary focus has been on our own family farming and winemaking. Steve is a life-long student of the craft of viticulture.  Jill always felt that the intersection of nature and culture was the most important thing. She studied botany at Penn, researched ancient farming techniques in Israel, and studied traditional methods for soil health in grad school at UC Davis. She pioneered “farmer to farmer” networking for sustainability in the early 90s while working for a family farming non-profit, and ran programs training farmers on direct sales, such as CSAs and farmers markets, before local food had the momentum that it has now. As the family grew, that passion translated into more local action, like teaching cooking from the garden classes in the local grade school, and serving on the Napa Farmer’s Market board. She runs the business side of the family farming and wine business.

Steve and Jill Matthiasson - Matthiasson • Napa, California

Winemaking, for us, is a natural extension of farming. We explore classical expressions of different grape varieties, some well-known like Chardonnay or Cabernet Sauvignon, and some rare like Ribolla Gialla or Refosco. In all cases we try to respect the purity of the variety and the individuality of the site. Our wines are refreshing, complement food, and are moderate in alcohol.

Steve dreamt of farming his entire life. He became an obsessed gardener and cook while studying philosophy in college. In 1994, while back in grad school for horticulture after three years as a bike messenger/wannabe farmer, he found a job in vineyards and orchards working for a small sustainable agriculture consulting firm. In 1999 he co-authored the California manual on sustainable vineyard practices. In 2002 he started consulting on vineyard practices in Napa. He still loves the challenge of solving vineyard problems for others, but since 2003 the primary focus has been on our own family farming and winemaking. Steve is a life-long student of the craft of viticulture.

Jill always felt that the intersection of nature and culture was the most important thing. She studied botany at Penn, researched ancient farming techniques in Israel, and studied traditional methods for soil health in grad school at UC Davis. She pioneered “farmer to farmer” networking for sustainability in the early 90s while working for a family farming non-profit, and ran programs training farmers on direct sales, such as CSAs and farmers markets, before local food had the momentum that it has now. As the family grew, that passion translated into more local action, like teaching cooking from the garden classes in the local grade school, and serving on the Napa Farmer’s Market board. She runs the business side of the family farming and wine business.

 
 Laura Brennan - INNCONNU • Northern California  INCONNU is Laura Brennan’s one woman project with great dedication to making low intervention wines from ethically farmed grapes. These wines are meant to be enjoyed every day — not just on special occasions. We are inspired by the French tradition of vin de soif , or "wine of thirst." Our wines are pleasurable and light, but still express great care and devotion to craft.

Laura Brennan - INNCONNU • Northern California

INCONNU is Laura Brennan’s one woman project with great dedication to making low intervention wines from ethically farmed grapes. These wines are meant to be enjoyed every day — not just on special occasions. We are inspired by the French tradition ofvin de soif, or "wine of thirst." Our wines are pleasurable and light, but still express great care and devotion to craft.

 Samantha Sheehan - Poe Wines • Napa, California  Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne. The goal is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California. There is minimal intervention, judicious use of sulfur, and never any additives.  POE produces traditional Champagne method sparkling wines, rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir. Each wine is made in very limited quantities, and sold directly from the winery and to high-end restaurants around the country.  In the spring of 2017, POE teamed up with Farella Vineyard and Forlorn Hope to open a collective tasting room in the heart of downtown Napa. Guests can enjoy glasses, bottles and flights of their favorite POE wines, as well as explore other dynamic selections from both Farella and Forlorn Hope.

Samantha Sheehan - Poe Wines • Napa, California

Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne. The goal is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California. There is minimal intervention, judicious use of sulfur, and never any additives.

POE produces traditional Champagne method sparkling wines, rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir. Each wine is made in very limited quantities, and sold directly from the winery and to high-end restaurants around the country.

In the spring of 2017, POE teamed up with Farella Vineyard and Forlorn Hope to open a collective tasting room in the heart of downtown Napa. Guests can enjoy glasses, bottles and flights of their favorite POE wines, as well as explore other dynamic selections from both Farella and Forlorn Hope.

 
 Sam Bilbro - Idlewild • Northern California  I grew up hanging out in a winery converted from an old cow barn, walking vineyards, and tasting blends with my dad. Later, while in the restaurant industry, I was exposed to wines from across the globe and was especially struck by the wines of Italy’s Piedmont.  Learning natural systems and the world of wine in general was my route to making wine and starting Idlewild. I was also fortunate to have many friends and family to learn from along the way.  Emilia and Hudson are the kids, as well as my inspiration and joy. It’s funny how life seems to work in circles: these two are now walking vineyards and tasting blends with me.  — Sam Bilbro

Sam Bilbro - Idlewild • Northern California

I grew up hanging out in a winery converted from an old cow barn, walking vineyards, and tasting blends with my dad. Later, while in the restaurant industry, I was exposed to wines from across the globe and was especially struck by the wines of Italy’s Piedmont.

Learning natural systems and the world of wine in general was my route to making wine and starting Idlewild. I was also fortunate to have many friends and family to learn from along the way.

Emilia and Hudson are the kids, as well as my inspiration and joy. It’s funny how life seems to work in circles: these two are now walking vineyards and tasting blends with me.

— Sam Bilbro

 Angela Osborn - A Tribute to Grace • Santa Barbara, California  I am a New Zealand born winemaker who moved to California in 2006 with the dream of making Grenache. In the land from which I stem, the climate is too cool to ripen this sun-loving beauty. And so began my search: northern Spain, southern France, southern Australia, California…  Abundant sunshine and entrepreneurial spirit led me to the latter, and in 2007 I sourced my first Grenache fruit from the Santa Barbara Highlands Vineyard. Nestled high above the Pacific Ocean and 33 miles inland, this high-desert vineyard provided the perfect balance of heat and light I sought.  I chose to name my label after two of my favourite things: my Grandmother Grace, and my most beloved attribute. My winemaking intention is to capture this spirit, and stay as close to nature as humanly possible. The trio is completed by the grape itself, which to me encapsulates grace.   To grace and Grace,   Angela Osborn

Angela Osborn - A Tribute to Grace • Santa Barbara, California

I am a New Zealand born winemaker who moved to California in 2006 with the dream of making Grenache. In the land from which I stem, the climate is too cool to ripen this sun-loving beauty. And so began my search: northern Spain, southern France, southern Australia, California…

Abundant sunshine and entrepreneurial spirit led me to the latter, and in 2007 I sourced my first Grenache fruit from the Santa Barbara Highlands Vineyard. Nestled high above the Pacific Ocean and 33 miles inland, this high-desert vineyard provided the perfect balance of heat and light I sought.

I chose to name my label after two of my favourite things: my Grandmother Grace, and my most beloved attribute. My winemaking intention is to capture this spirit, and stay as close to nature as humanly possible. The trio is completed by the grape itself, which to me encapsulates grace.

To grace and Grace,

Angela Osborn

 
 Brian Mast and Jennifer Waits - Waits Mast Family Cellars • Mendicino, California  Waits-Mast Family Cellars was founded by husband and wife Brian Mast and Jennifer Waits in 2007. In the early days of our courtship, we spent many a weekend getaway on the Mendocino Coast. Passionate about wine, we often stopped in Anderson Valley and fell in love with the wines and the community.  Soon enough, we were attending the Anderson Valley Pinot Noir Festival and learning more about winemaking and winegrowing at the event’s technical conference. The passion to learn about the winemaking process in 2005 resulted in a delicious barrel of Pinot Noir. By 2007, we launched Waits-Mast Family Cellars as a small, yet focused commercial brand that cemented our shift from wine geeks to winemakers. Our first commercial wine, a 2007 Pinot Noir from Wentzel Vineyard in Anderson Valley, was featured in the San Francisco Chronicle Top 100 Wines issue.  Sensing that we were on to something, we followed our passion and our palates. To this day, we remain small, yet focused, exploring small cool-climate vineyards in Anderson Valley and Mendocino County. At less than 1,000 cases per year, our wines represent the diversity and typicity of Pinot Noir across Mendocino County.  And we do it all in the heart of San Francisco, making wine alongside other artisan winemakers at August West winery in a warehouse with the assistance and guidance of our winemaker, Shalini Sekhar.

Brian Mast and Jennifer Waits - Waits Mast Family Cellars • Mendicino, California

Waits-Mast Family Cellars was founded by husband and wife Brian Mast and Jennifer Waits in 2007. In the early days of our courtship, we spent many a weekend getaway on the Mendocino Coast. Passionate about wine, we often stopped in Anderson Valley and fell in love with the wines and the community.

Soon enough, we were attending the Anderson Valley Pinot Noir Festival and learning more about winemaking and winegrowing at the event’s technical conference. The passion to learn about the winemaking process in 2005 resulted in a delicious barrel of Pinot Noir. By 2007, we launched Waits-Mast Family Cellars as a small, yet focused commercial brand that cemented our shift from wine geeks to winemakers. Our first commercial wine, a 2007 Pinot Noir from Wentzel Vineyard in Anderson Valley, was featured in the San Francisco Chronicle Top 100 Wines issue.

Sensing that we were on to something, we followed our passion and our palates. To this day, we remain small, yet focused, exploring small cool-climate vineyards in Anderson Valley and Mendocino County. At less than 1,000 cases per year, our wines represent the diversity and typicity of Pinot Noir across Mendocino County.

And we do it all in the heart of San Francisco, making wine alongside other artisan winemakers at August West winery in a warehouse with the assistance and guidance of our winemaker, Shalini Sekhar.

 Presqu’ile Winery • Santa Barbara, California  Located in the heart of Santa Barbara County’s singular Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to making exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Designed and planted to create a diverse tapestry of vineyard blocks, the sustainably certified, 73-acre Presqu’ile Vineyard features an array of clones, exposures and elevations. Made using this estate fruit and grapes from a handful of the finest vineyards in the valley, Presqu’ile’s wines capture the essence of their vineyards and vintages, and have earned acclaim for their elegance and balance.  Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the Murphy family have been farming land in Louisiana going back almost a century. The Murphys are also a family of wine lovers, with a deep appreciation for the world’s great Pinot Noirs. This love of the land, combined with their shared reverence for great wine, and a deep desire to create something meaningful and enduring together, led the Murphys to pool their talents and establish Presqu’ile Winery.

Presqu’ile Winery • Santa Barbara, California

Located in the heart of Santa Barbara County’s singular Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to making exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Designed and planted to create a diverse tapestry of vineyard blocks, the sustainably certified, 73-acre Presqu’ile Vineyard features an array of clones, exposures and elevations. Made using this estate fruit and grapes from a handful of the finest vineyards in the valley, Presqu’ile’s wines capture the essence of their vineyards and vintages, and have earned acclaim for their elegance and balance.

Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the Murphy family have been farming land in Louisiana going back almost a century. The Murphys are also a family of wine lovers, with a deep appreciation for the world’s great Pinot Noirs. This love of the land, combined with their shared reverence for great wine, and a deep desire to create something meaningful and enduring together, led the Murphys to pool their talents and establish Presqu’ile Winery.

 
 Dave Potter - Potek Winery • Santa Barbara California  Potek Winery is built on generations of hard work and a passion for perfecting our craft. We pay tribute to the beauty of exploration, the promise of evolution and the majesty of growth. We bottle our reverence for the people, places and paths that shape us. Above all, we celebrate the singular strength of family.  The name Potek is drawn from the story of my great-grandfather's immigration from Romania to the United States. Berl Potek's name was changed to Benjamin Potter as he passed through Ellis Island in 1917. His courage to search for a better life--along with the immigrant's experience of adapting to a new environment--inspires my approach to winemaking.  Potek wines are made with grapes sourced from the most interesting and pioneering vineyards in Santa Barbara County. We apply traditional French techniques to produce wines that reflect their origin and journey from grape to glass as purely as possible. The old world blends with the new in our modern production facility and tasting room located in downtown Santa Barbara.

Dave Potter - Potek Winery • Santa Barbara California

Potek Winery is built on generations of hard work and a passion for perfecting our craft. We pay tribute to the beauty of exploration, the promise of evolution and the majesty of growth. We bottle our reverence for the people, places and paths that shape us. Above all, we celebrate the singular strength of family.

The name Potek is drawn from the story of my great-grandfather's immigration from Romania to the United States. Berl Potek's name was changed to Benjamin Potter as he passed through Ellis Island in 1917. His courage to search for a better life--along with the immigrant's experience of adapting to a new environment--inspires my approach to winemaking.

Potek wines are made with grapes sourced from the most interesting and pioneering vineyards in Santa Barbara County. We apply traditional French techniques to produce wines that reflect their origin and journey from grape to glass as purely as possible. The old world blends with the new in our modern production facility and tasting room located in downtown Santa Barbara.

 Scott Caraccioli - Caraccioli Cellars • Santa Lucia Highlands, California  A family run winery, Caraccioli Cellars takes pride in developing wines that deliver an expression true to vintage and site. Founded in 2006, Caraccioli Cellars’ commitment starts in the vineyard through our utilizing solely Santa Lucia Highlands’ grapes. We aim to highlight the quality of our local Pinot Noir and Chardonnay grapes by producing fruit centric still wines, and Brut and Brut Rosé in our sparkling wine program. Internationally renowned winemaker Michel Salgues, previously head winemaker at Roderer Estate, founded the techniques that form the foundation of our winemaking practices. After over a decade at the helm of Caraccioli Cellars, Salgues passed away in 2017. Under the guidance of Scott Caraccioli and Greg Vita, Salgues’ legacy lives on.  Through light handed winemaking we aim to achieve elegance through rigorous control. Looking to showcase vintage variation our wines receive minimal manipulation, and in 2015 all wines produced will be 100% estate coming from Escolle. Elimination of outside grape sources only supports our efforts to heighten control in every way possible. The maturation of Escolle gives us the oppertunity to fully control every decision that will be made at the vineyard.

Scott Caraccioli - Caraccioli Cellars • Santa Lucia Highlands, California

A family run winery, Caraccioli Cellars takes pride in developing wines that deliver an expression true to vintage and site. Founded in 2006, Caraccioli Cellars’ commitment starts in the vineyard through our utilizing solely Santa Lucia Highlands’ grapes. We aim to highlight the quality of our local Pinot Noir and Chardonnay grapes by producing fruit centric still wines, and Brut and Brut Rosé in our sparkling wine program. Internationally renowned winemaker Michel Salgues, previously head winemaker at Roderer Estate, founded the techniques that form the foundation of our winemaking practices. After over a decade at the helm of Caraccioli Cellars, Salgues passed away in 2017. Under the guidance of Scott Caraccioli and Greg Vita, Salgues’ legacy lives on.

Through light handed winemaking we aim to achieve elegance through rigorous control. Looking to showcase vintage variation our wines receive minimal manipulation, and in 2015 all wines produced will be 100% estate coming from Escolle. Elimination of outside grape sources only supports our efforts to heighten control in every way possible. The maturation of Escolle gives us the oppertunity to fully control every decision that will be made at the vineyard.

 
 Robert Sinskey - Robert Sinskey Vineyards • Napa, California  Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped define the well-crafted wines of RSV. Rob and winemaker, Jeff Virnig have adopted methods that not only produce wines of individuality, but leave a minimal footprint on the land.   A native Californian, born in Los Angeles, raised on the Central Coast in the little town of Cambria, Rob has lived in Napa and San Francisco for the past 30+ years. Rob followed many breadcrumbs on his indirect path to today - a stint as a Future Farmer, a wanna-be Chef and even an appreciator of the seductive qualities of wine. These were all part of his youth but, in his teens and early twenties, he thought he would become a photojournalist and received a degree from Parson’s School of Design in NYC.

Robert Sinskey - Robert Sinskey Vineyards • Napa, California

Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped define the well-crafted wines of RSV. Rob and winemaker, Jeff Virnig have adopted methods that not only produce wines of individuality, but leave a minimal footprint on the land.

A native Californian, born in Los Angeles, raised on the Central Coast in the little town of Cambria, Rob has lived in Napa and San Francisco for the past 30+ years. Rob followed many breadcrumbs on his indirect path to today - a stint as a Future Farmer, a wanna-be Chef and even an appreciator of the seductive qualities of wine. These were all part of his youth but, in his teens and early twenties, he thought he would become a photojournalist and received a degree from Parson’s School of Design in NYC.

 Eric Railsback - Lieu Dit Winery • Santa Barbara, California  Lieu Dit is a partnership of longtime friends Eric Railsback and Justin Willett. The two met in Santa Barbara while Eric was finishing college and Justin was just beginning his career in winemaking. The two were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries.  After countless bottles shared together and many trips to France, Railsback and Willett decided to found Lieu Dit in 2011 and focus it solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. Lieu Dit centers on Sauvignon Blanc and more limited bottlings of Chenin Blanc, Cabernet Franc and Rose and produces around 2500 cases annually. Each vintage, the quest for purity, elegance, and balance in every wine is paramount.

Eric Railsback - Lieu Dit Winery • Santa Barbara, California

Lieu Dit is a partnership of longtime friends Eric Railsback and Justin Willett. The two met in Santa Barbara while Eric was finishing college and Justin was just beginning his career in winemaking. The two were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries.

After countless bottles shared together and many trips to France, Railsback and Willett decided to found Lieu Dit in 2011 and focus it solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. Lieu Dit centers on Sauvignon Blanc and more limited bottlings of Chenin Blanc, Cabernet Franc and Rose and produces around 2500 cases annually. Each vintage, the quest for purity, elegance, and balance in every wine is paramount.

 
 Matthew Rorick - Forlorn Hope • Sierra Foothills, California  At Matthew Rorick Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Hans Brinker, the Dutch boy who stuck his finger in the dike? We’re big fans of his. Penelope – weaving all day and ripping it out all night? She’s with us. Henry V’s speech at the Battle of Agincourt? Pretty much our theme song. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles, the first produced by Matthew Rorick Wines, were our headlong rush into the breach. Rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope.

Matthew Rorick - Forlorn Hope • Sierra Foothills, California

At Matthew Rorick Wines, we love the longshots. We love the outsiders, the lost causes, the people/projects/ideas abandoned as not having a chance in the world. We love the longshots because we’re all about tenacity, we relish a challenge, and – we admit it – we love us a good tussle. Hans Brinker, the Dutch boy who stuck his finger in the dike? We’re big fans of his. Penelope – weaving all day and ripping it out all night? She’s with us. Henry V’s speech at the Battle of Agincourt? Pretty much our theme song. Taken from the Dutch ‘verloren hoop’, meaning ‘lost troop’, Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants. These bottles, the first produced by Matthew Rorick Wines, were our headlong rush into the breach. Rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope.

 Ryan Roark - Roark Wine Company • Buellton, California  Roark Wine Co. was founded in 2009 by Ryan Roark. RWC focuses on making small-batch wines that showcase variety, vintage, and place. To best represent each harvest, we make our wine as unadulterated as possible: in neutral vessels, with all native fermentation, and no additions apart from a minimal amount of sulfur.  Ryan started his journey with a fascination for farming; he studied plant pathology and microbiology at Texas A&amp;M where he was able to take part in an agricultural exchange program that placed him with a small family-owned winery located in the Loire Valley. There he worked the land and learned the skills that he would take with him throughout France, New Zealand, and California.  What began as a 100 case Chenin Blanc project has evolved into a small grape growing and winemaking operation. Ryan and his small team farm a handful of vineyards throughout Santa Barbara County while also sourcing grapes from trusted growers to produce about 1,750 cases of wine per year.

Ryan Roark - Roark Wine Company • Buellton, California

Roark Wine Co. was founded in 2009 by Ryan Roark. RWC focuses on making small-batch wines that showcase variety, vintage, and place. To best represent each harvest, we make our wine as unadulterated as possible: in neutral vessels, with all native fermentation, and no additions apart from a minimal amount of sulfur.

Ryan started his journey with a fascination for farming; he studied plant pathology and microbiology at Texas A&M where he was able to take part in an agricultural exchange program that placed him with a small family-owned winery located in the Loire Valley. There he worked the land and learned the skills that he would take with him throughout France, New Zealand, and California.

What began as a 100 case Chenin Blanc project has evolved into a small grape growing and winemaking operation. Ryan and his small team farm a handful of vineyards throughout Santa Barbara County while also sourcing grapes from trusted growers to produce about 1,750 cases of wine per year.

 
 Patton Penhallegon - Penville Wine • Central Coast, California  Penville was founded in 2013 while Patton was working as the Beverage Director and Sommelier for Mozza Newport Beach. His vision is to create wine from unique vineyard sites along the central coast of California. Patton Penhallegon has worked for some of the top wine distribution company's in the country. He currently lives with his family in Los Alamos, and is the Director of Sales and Hospitality for Dragonette Cellars.

Patton Penhallegon - Penville Wine • Central Coast, California

Penville was founded in 2013 while Patton was working as the Beverage Director and Sommelier for Mozza Newport Beach. His vision is to create wine from unique vineyard sites along the central coast of California. Patton Penhallegon has worked for some of the top wine distribution company's in the country. He currently lives with his family in Los Alamos, and is the Director of Sales and Hospitality for Dragonette Cellars.

 Ryan Pass &amp; Luisa Bonachea - Extea Wines • Napa, California  IRyan Pass and Luisa Bonachea launched Etxea Wines in 2015 with just one ton of Albariño from Rorick Heritage Vineyard, high in the Sierras on a limestone belt. Etxea Wines now sources Albariño and Cabernet Franc from four distinct vineyards in Northern California.  Ryan studied Viticulture and Enology at UC Davis and has been working in the industry for ten years while Luisa practices trademark law, helping establish wine brands. Etxea means “house” in the Basque language and gives homage to Luisa’s Basque roots, the Spanish origins of Albariño (from Galicia) and the Basque grape Hondarrabi Beltza, a descendant of Cabernet Franc. Our goal at Etxea Wines is to make a “house” wine that you can enjoy every day and with every meal. Our approach and winemaking style is to let the grapes, and their unique vineyard origins, speak for themselves.

Ryan Pass & Luisa Bonachea - Extea Wines • Napa, California

IRyan Pass and Luisa Bonachea launched Etxea Wines in 2015 with just one ton of Albariño from Rorick Heritage Vineyard, high in the Sierras on a limestone belt. Etxea Wines now sources Albariño and Cabernet Franc from four distinct vineyards in Northern California.

Ryan studied Viticulture and Enology at UC Davis and has been working in the industry for ten years while Luisa practices trademark law, helping establish wine brands. Etxea means “house” in the Basque language and gives homage to Luisa’s Basque roots, the Spanish origins of Albariño (from Galicia) and the Basque grape Hondarrabi Beltza, a descendant of Cabernet Franc. Our goal at Etxea Wines is to make a “house” wine that you can enjoy every day and with every meal. Our approach and winemaking style is to let the grapes, and their unique vineyard origins, speak for themselves.

 
 Tanner Scheer - Red Car • Sebastopol, California  For nearly two decades, Red Car has been on a journey - one that started with 50 cases of Syrah, vinified in a Culver City garage then continued north in search of coastal vineyard sites and the complex, aromatic wines they can express. Today Red Car farms five dramatic ridge-top vineyards in Occidental, Sebastopol, Freestone, and Cazadero. This rugged terrain’s coastal influence -- Pacific fog filters in daily through giant redwoods until warm sunshine sends it back out to the sea -- provides perfect growing conditions for Red Car’s hallmark winemaking style: perfumed aromatics, bright fruit, crisp texture, and uplifting acidity. We believe that all great wines start in the vineyard and we are passionately committed to producing wines of purity and focus that communicate the authentic varietal character and terroir of each of our unique coastal vineyard sites. At our core we are a small, independent farming operation committed to conservation and sustainability in all aspects of our business.  Our wines reflect who we are as people - our passion &amp; dedication to the craft is evident in each glass of Red Car wine. We make wines that we truly love and enjoy. It all begins in our vineyards, where winemaker Tanner Scheer, and viticulturist Greg Adams work closely together to grow the highest quality fruit possible. This is achieved through intimate farming practices where each clone, varietal and block is given individual attention and care. As the growing season progresses and harvest approaches, Tanner and Greg are routinely found walking rows, block by block monitoring maturation and development of each of our clones through continuous sampling and analysis. These efforts are employed to guide the ideal picking time – when a balance between sugars, acid, flavors and tannins has been struck.

Tanner Scheer - Red Car • Sebastopol, California

For nearly two decades, Red Car has been on a journey - one that started with 50 cases of Syrah, vinified in a Culver City garage then continued north in search of coastal vineyard sites and the complex, aromatic wines they can express. Today Red Car farms five dramatic ridge-top vineyards in Occidental, Sebastopol, Freestone, and Cazadero. This rugged terrain’s coastal influence -- Pacific fog filters in daily through giant redwoods until warm sunshine sends it back out to the sea -- provides perfect growing conditions for Red Car’s hallmark winemaking style: perfumed aromatics, bright fruit, crisp texture, and uplifting acidity. We believe that all great wines start in the vineyard and we are passionately committed to producing wines of purity and focus that communicate the authentic varietal character and terroir of each of our unique coastal vineyard sites. At our core we are a small, independent farming operation committed to conservation and sustainability in all aspects of our business.

Our wines reflect who we are as people - our passion & dedication to the craft is evident in each glass of Red Car wine. We make wines that we truly love and enjoy. It all begins in our vineyards, where winemaker Tanner Scheer, and viticulturist Greg Adams work closely together to grow the highest quality fruit possible. This is achieved through intimate farming practices where each clone, varietal and block is given individual attention and care. As the growing season progresses and harvest approaches, Tanner and Greg are routinely found walking rows, block by block monitoring maturation and development of each of our clones through continuous sampling and analysis. These efforts are employed to guide the ideal picking time – when a balance between sugars, acid, flavors and tannins has been struck.

 Josh Rosenstien - Hoxie Spritzer • California  Simple. Natural. Born in Southern California and bursting with glamour. HOXIE is the all-natural dry wine spritzer, crafted from native grapes grown in America’s heartland. The disruptor, the game changer, HOXIE is America’s first top shelf wine spritzer that transitions seamlessly from the bar to the barbecue.  HOXIE was created by Josh Rosenstein (say it like Frankenstein). Josh started drinking wine spritzers as a young line cook in his native New York City, when a sous chef he worked the brunch line with taught him how to take cooking wine, seltzer, fruits, herbs, and botanical scraps and turn them into the fizzy concoction he models HOXIE after today.  Later moving to Los Angeles and working for Suzanne Goin, Josh was heavily influenced by the bounty of fresh SoCal produce, which later became the cornerstone for his modern day spritz. He started doing private dinners, cooking over a wood fire, and found spritzers to be the perfect pairing.  In the twilight of good food and drinks, Josh introduced his spritzers to guests and friends, who extolled the virtues of his refreshing bubbly concoctions. At one such dinner, a friend said you should bottle these. Despite the fact that he thought it sounded ludicrous, Josh couldn't get the idea out of his head. Once he determined that he could make a delicious spritzer that wasn’t full of crap, he was all in. And BOOM, Hoxie was born.  But what does HOXIE mean, you ask? Well, HOXIE comes from “hock,” an English slang term for white wine from the Rhine Region, and “foxy,” an adjective often used to describe the Catawba grape. So HOCK+FOXY= HOXIE.  Needless to say, HOXIE would not be what it is without native grapes. After two years of searching for the perfect “juice,” Josh finally stumbled across native grapes, sustainably farmed at family owned vineyards in America’s midwest.... Catawba, St. Vincent, Vidal Blanc, to name a few. Did you know Catawba happens to be the first grape in this country used to make sparkling wine.  Since reinventing the category, Josh has devoted himself to spreading the spritz life with HOXIE.

Josh Rosenstien - Hoxie Spritzer • California

Simple. Natural. Born in Southern California and bursting with glamour. HOXIE is the all-natural dry wine spritzer, crafted from native grapes grown in America’s heartland. The disruptor, the game changer, HOXIE is America’s first top shelf wine spritzer that transitions seamlessly from the bar to the barbecue.

HOXIE was created by Josh Rosenstein (say it like Frankenstein). Josh started drinking wine spritzers as a young line cook in his native New York City, when a sous chef he worked the brunch line with taught him how to take cooking wine, seltzer, fruits, herbs, and botanical scraps and turn them into the fizzy concoction he models HOXIE after today.

Later moving to Los Angeles and working for Suzanne Goin, Josh was heavily influenced by the bounty of fresh SoCal produce, which later became the cornerstone for his modern day spritz. He started doing private dinners, cooking over a wood fire, and found spritzers to be the perfect pairing.

In the twilight of good food and drinks, Josh introduced his spritzers to guests and friends, who extolled the virtues of his refreshing bubbly concoctions. At one such dinner, a friend said you should bottle these. Despite the fact that he thought it sounded ludicrous, Josh couldn't get the idea out of his head. Once he determined that he could make a delicious spritzer that wasn’t full of crap, he was all in. And BOOM, Hoxie was born.

But what does HOXIE mean, you ask? Well, HOXIE comes from “hock,” an English slang term for white wine from the Rhine Region, and “foxy,” an adjective often used to describe the Catawba grape. So HOCK+FOXY= HOXIE.

Needless to say, HOXIE would not be what it is without native grapes. After two years of searching for the perfect “juice,” Josh finally stumbled across native grapes, sustainably farmed at family owned vineyards in America’s midwest.... Catawba, St. Vincent, Vidal Blanc, to name a few. Did you know Catawba happens to be the first grape in this country used to make sparkling wine.

Since reinventing the category, Josh has devoted himself to spreading the spritz life with HOXIE.

 
 Emma Toshack, Kristin Olszewski - Nomadica • Los Angeles, California  A sommelier and a chef walk into a bar. One has a degree in sustainable agriculture. The other has an MBA.  Now they have a wine company.

Emma Toshack, Kristin Olszewski - Nomadica • Los Angeles, California

A sommelier and a chef walk into a bar. One has a degree in sustainable agriculture. The other has an MBA.

Now they have a wine company.

 Kyle Jeffrey, Brad Jonas, and Miriam Pitt - Minus Tide • Mendocino, California  Founded in 2017 by Kyle Jeffrey, Brad Jonas, and Miriam Pitt, Minus Tide is focused on making cool-climate, balanced wines that showcase the beautiful, coastal, and rustic vineyards in Mendocino, California, from which they come. Shrouded in towering old-growth redwood trees, the winegrowing region of Mendocino County is influenced by the fog and cool air that drifts inland from the Pacific Ocean. We work with sustainable and organic vineyards to respect the land now and for the coming generations. In the cellar, we use minimal intervention practices to make our wines. We currently produce Riesling, Chardonnay, Pinot Noir, Carignan, Malbec, and Syrah. Our goal is to make wines we love to drink and that pair well with food, so they tend to be high in acid and low in alcohol. We are thrilled to share them with you.

Kyle Jeffrey, Brad Jonas, and Miriam Pitt - Minus Tide • Mendocino, California

Founded in 2017 by Kyle Jeffrey, Brad Jonas, and Miriam Pitt, Minus Tide is focused on making cool-climate, balanced wines that showcase the beautiful, coastal, and rustic vineyards in Mendocino, California, from which they come. Shrouded in towering old-growth redwood trees, the winegrowing region of Mendocino County is influenced by the fog and cool air that drifts inland from the Pacific Ocean. We work with sustainable and organic vineyards to respect the land now and for the coming generations. In the cellar, we use minimal intervention practices to make our wines. We currently produce Riesling, Chardonnay, Pinot Noir, Carignan, Malbec, and Syrah. Our goal is to make wines we love to drink and that pair well with food, so they tend to be high in acid and low in alcohol. We are thrilled to share them with you.

 
 John Lockwood - Enfield Wine Co. • Napa, California  Enfield Wine Co. is the family project of John Lockwood and Amy Seese, with a focus on producing wines of personality. We do not subscribe to the ideal of the perfect wine, but to the notion that the very best wines tell a unique story.  Driven by soil first and foremost, Enfield Wine Co. seeks out vineyards that possess a distinct and powerful sense of place – across region, grape variety, and vine age. Working only with small vineyards and independent growers, every step of the process is guided by the intent to maximize this character of terroir. Grapes are harvested for balance and the wines are all given the chance to ferment naturally.  The lineup of wines extends from fresh, mineral driven everyday wines, to quirky “off the beaten path” vineyards and varietals, and age-worthy wines of elegance and power from classic regions of California. Each has its own story to tell.

John Lockwood - Enfield Wine Co. • Napa, California

Enfield Wine Co. is the family project of John Lockwood and Amy Seese, with a focus on producing wines of personality. We do not subscribe to the ideal of the perfect wine, but to the notion that the very best wines tell a unique story.

Driven by soil first and foremost, Enfield Wine Co. seeks out vineyards that possess a distinct and powerful sense of place – across region, grape variety, and vine age. Working only with small vineyards and independent growers, every step of the process is guided by the intent to maximize this character of terroir. Grapes are harvested for balance and the wines are all given the chance to ferment naturally.

The lineup of wines extends from fresh, mineral driven everyday wines, to quirky “off the beaten path” vineyards and varietals, and age-worthy wines of elegance and power from classic regions of California. Each has its own story to tell.

 Trail Marker Wine - Drew Huffin and Emily Virgil • Northern California  We source fruit from small, responsibly farmed and passionately cared for vineyards from Mendocino to Santa Ynez and everywhere in between. Our winemaking style allows us to makes wines that are high acid, low alcohol — well balanced expressions of these excellent vineyards. We serve our wines at our table with great pride and think you will too.

Trail Marker Wine - Drew Huffin and Emily Virgil • Northern California

We source fruit from small, responsibly farmed and passionately cared for vineyards from Mendocino to Santa Ynez and everywhere in between. Our winemaking style allows us to makes wines that are high acid, low alcohol — well balanced expressions of these excellent vineyards. We serve our wines at our table with great pride and think you will too.

 
 Ryan Stirm - Stirm Wine Company • Santa Cruz, California  It's our belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This ethos drives us to work with the most unique and rugged vineyards found on the central coast. These special sites have a story to tell unlike any other. We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we spend the majority of our time working in the vineyards, allow spontaneous fermentations, with our overtime hours spent fixing up our old gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living history.

Ryan Stirm - Stirm Wine Company • Santa Cruz, California

It's our belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This ethos drives us to work with the most unique and rugged vineyards found on the central coast. These special sites have a story to tell unlike any other. We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we spend the majority of our time working in the vineyards, allow spontaneous fermentations, with our overtime hours spent fixing up our old gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living history.