An always changing, evolving white wine blend, the 2024 version, V.3, is 100% Sauvignon Blanc from nearly 30-year-old vines in Lake County. Mostly stainless steel tank fermented (with just a touch of French oak puncheon), this years BLANC is a bright, lifted, racy white wine. Always picked fresh and fermented cool, the idea is to capture the vibrant acidity and fruit that can define the best vineyard sites. Six months aging sur lie before bottling. A perfect accompaniment to sea food and summer days. 500 Cases Produced.

Variety: 100% Sauvignon Blanc

Region: Lake County, California

Farming: Sustainable

Winemaking: Foot tread and whole cluster pressed. Native yeast fermentation.

Aged in tank 6 months, minimal sulfur only at bottling.

ALC 14% | pH 3.39 | TA 7.0 g/L

Another vibrant and juicy expression of Cabernet Franc Rosé! This 2025 vintage is mostly whole cluster press, coming from early picked grapes from the Thalia Vineyard, just outside of Calistoga. Whole cluster rosé brings more nuance and complexity to the wine, but is rarer to find in California!

Succulent and refreshing, with enough acidity to be ultra bright, this vintage abounds with rose petals, orange blossoms, and the finish has a watermelon rind pithiness. Always more structure and body than your average porch-pounder, but with out a lot to go around, make sure you stock up for summer! 250 Cases Produced.

Variety: 100% Cabernet Franc

Region: North Coast, California

Farming: Sustainable/Practicing Organic

Winemaking: 70% Whole Cluster Pressed, 30% Saignee. Native yeast fermentation in French oak puncheons, stainless steel tank, and sandstone amphora. Aged sur lie 6 months, minimal sulfur only at bottling.

ALC 14% | pH 3.21 | TA 6.9 g/L

FRANC is my attempt at channeling the ever quaffable yet structured wines of Bourgueil and this multi-vineyard assemblage of Cabernet Franc spans the North Coast region of California. Awash in vibrant textures, savory undertones, chalky yet supple tannins, and California fruit, FRANC is meant to be your everyday red.

Native yeast fermented in 4-ton open top fermenters with lots of punchdowns, FRANC always clocks in ~25% whole cluster to lean into the spice box notes. The wine then spends 11 months in sandstone amphora and neutral French oak puncheons and showcases an aromatic profile with perfectly ripe blackberry notes layered over savory elements of black tea, tarragon, and strawberry leaf. Elegant and structured, but playful. 1195 Cases Produced.

Variety: 100% Cabernet Franc
Region: North Coast, California
Farming: Sustainable/Organic (not certified)
Winemaking: Small lot fermented, 25% whole cluster. Native yeast fermentation. Aged in tank puncheon and amphora 11 months, then tank 6 months. Minimal sulfur at bottling.

ALC 14% | pH 3.84 | TA 5.1 g/L

Native yeast fermented and aged for 12 months in concrete egg and French oak puncheon (30% New), then in tank for 8 more to finish. Lovely white tea and jasmine flower, flinty and elegant, with a nose that is a touch shy but blooms with a little air. Undercurrents of orange blossom and honeysuckle that is typical of the Norgard Vineyard. On the palate, the wine features a beautiful pithiness. White pepper meets white grapefruit, backed up by delicious yellow plum. 250 Cases Produced.

Variety: Chenin Blanc

Region: Mendocino County

Farming: Organic (not certified)

Winemaking: Fermented in concrete egg, french oak puncheons, and stainless steel barrels. Native yeast kept running at low temperature. Some battonage through the end of the harvest calendar year then extended aging sur lie. Minimal sulfur added only at bottling, 18 months after harvesting.

Alcohol: 14% | pH: 3.28 | TA: 6.1 g/L

Lightning strikes again! 2025 was a year of bonus crop across my single vineyards and Thalia Vineyard in Knights Valley did not want to be left behind! Picked early to retain structure and acidity, this parcel off the youngest vines on the property came off the press pan super light and was so delicious that we decided to try our hand at another White Franc this vintage as well.

Beautiful white peach and apricot flowers on the nose, this years expression is showing a little rounder through the mid-palate, giving it extra body. So much fun and extremely delicious! 45 Cases Produced.

Variety: 100% Cabernet Franc
Region: Knights Valley
Farming: Organic (Not Certified)
Winemaking: Gently whole cluster pressed, low temperature fermented with native yeast. Aged sur lie in stainless steel tank 6 months, minimal sulfur only at bottling.

ALC 14% | pH 3.35 | TA 5.9 g/L

For those who know, you know. My most experimental wine every time I get to craft it, Côt as a varietal for the Loire Valley is found predominately in the region of Touraine, where a small amount of acreage is lovingly tended by an equally small number of dedicated farmers. In the rest of the world, Côt is more commonly known as Malbec.

Our iteration, hailing again from 30-year-old vines in the Pine Mountain-Cloverdale Peak appellation of Sonoma County, takes a unique approach to the grape. Hewing more to the acid driven profiles of the wines of the Loire, our Côt is a fruit driven but lively wine that always surprises with how quickly it disappears once opened. Quasi-carbonic, low temperature fermentation, stainless steel aged, and bottled young, this is the harvest electricity captured in a bottle.

Variety: Malbec

Region: Pine Mountain-Cloverdale Peak

Farming: Sustainable

Winemaking: De-stemmed, small lot fermentation in barrel, native yeast, low temperature. Aged in stainless barrels for 5 months and bottled unfined and unfiltered.

Alcohol: 15% | pH: 4.09 | TA: 6.1 g/L