Inspired by the Sauvignon Blancs of Sancerre and Touraine, this California expression hails from older, established vines. 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. 400 Cases Produced.

Variety: 100% Sauvignon Blanc

Region: North Coast, 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 3.36 | TA 6.1 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

Building upon our work with Bouchard Cooperages, our trial of New French Oak Puncheons gives another structural evolution to our beloved Norgard Vineyard Chenin Blanc. Continuing to refine and channel the wine, this vintage wears nearly 20% New Oak with an elegant ease that defies expectation.

Showing more makrut lime on the nose with a pithy elegance, the wine blossoms with air to show its richness. Undercurrents of honeysuckle and jasmine flower that are typical of Norgard. On the palate, the wine is has a structured minerality and wonderful heft. 300 Cases Produced.

Variety: Chenin Blanc

Region: Mendocino County

Farming: Organic (seeking certification)

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: 3.22 | TA: 6.2 g/L

Explodes with an enticing herbaceous-ness backed by blackberry jam and boysenberry, and tobacco leaf. Notes of licorice and cedar and a chinato-like spice lurk just underneath. The wine itself is extremely structured and elegant with a sweet fruited, borderline jammy mid-palate and great acid structure as scaffolding. One of the oldest Cabernet Franc vineyards remaining in Napa Valley. 230 Cases Produced. 

Variety: Cabernet Franc

Region: Oak Knoll District of the Napa Valley

Farming: Sustainable

Winemaking: De-stemmed, small lot fermentation, native yeast, 20-30 days on skins. Aged in French oak for 12 months, concrete tank for 10 months.

Alcohol: 14% | pH: 3.54 | TA: 5.9 g/L

Continuing its evolution, our youngest vineyard is progressing beautifully as it comes of age. A blast of raspberry sorbet meets cassis immediately jumps out of the glass, performing an elegant dance. More red fruited with blue undertones, there is a distinctly velvety texture to this wine with a bright, salivating lift to the mid-palate. The finish is long and lingering with dark chocolate and cacao-like tannins. 220 Cases Produced.

Variety: Cabernet Franc

Region: Chalk Hill AVA 

Farming: Sustainable 

Winemaking: De-stemmed, small lot fermentation, native yeast, 20-30 days on skins. Aged in French oak for 12 months, concrete tank for 10 months.

Alcohol: 15% | pH: 3.87 | TA: 5.4 g/L