Gnarly old vines, geologically complex hillside soils, and direct impact from Æolian winds, all conspire to

create highly energized wines with firm backbones, depth of character, and distinctive personalities.

Fourteen different bottlings of estate grown Pinot noir and Chardonnay each year barely begin to tell

the tale.

While visiting family in Kona, Hawaii, the memorable flavor of single-plantation coffee opened Ryan’s mind to a whole new universe. In 2003, bitten by the “ag-bug,” he discovered the Willing Workers on Organic Farms program which allowed him to learn and work across vineyards in Australia and New Zealand. During that time he bounced around the Hunter and Yarra Valleys before working the 2004 harvest in Mornington Peninsula at Turramurra Estate. From there, travels swept him to Central Otago and Hawkes Bay to prune alongside vineyard crews.

Upon returning to California in 2005, he spent 2 years with Central Coast legend Stephen Dooley, owner/winemaker of Stephen Ross Wine Cellars. Motivated to stretch his education, get exposed to a wide variety of winemaking styles, and work with new vineyard sources, Ryan became assistant winemaker at Red Car Wine Company in 2007. While there, he soaked up invaluable tips from consulting winemaker David Ramey, highly renowned winegrower Ulises Valdez, and sought-after soil scientist Dr. Daniel Roberts.

More excited than ever to dive deep into the world of wine, Ryan trekked to Vina Cobos in Mendoza, Argentina to work the 2008 harvest under the tutelage of renowned winemaker Paul Hobbs. Inspired, he returned to California in the spring of 2008 and sat in front of Richard Sanford sharing his desire to source from one of the pioneers of California Pinot Noir—and with that, in the 2008 vintage Deovlet Wines was born with two tons (~100 cases) of Pinot Noir from the La Encantada Vineyard, Sta. Rita Hills AVA.

Three friends, Four cultures. One California sun. A collaboration between Angela and Jason Osborne (A Tribute to Grace Wine Company), and Manuel Cuevas (C2 Cellars).

The spirit of BloodRoot is simple - make wines that reflect the soul of place, and make them at a quality and price level that make them absolute no-brainers to drink.

Mommenpop started tiny - 23 cases tiny - as a kind of weird thing happening in Napa. In 2017, winemaker Samantha Sheehan and her husband Michael were on a spritz kick, drinking them almost daily over the course of a particularly hot California summer.

For husband and wife team Erica Landon and Ken Pahlow, 2008 marked the launch of their dream in Oregon’s Willamette Valley: the formation of Walter Scott Wines.

From New York to Sonoma to the Willamette Valley, Tom Caruso has spent years working with some amazing winemakers, farmers, and mentors. With a head full of ideas and a desire to explore his own creativity, he started Pray Tell — a little corner of the region he loves most where he continues to nurture his earnest curiosity of fermented grape juice.

In 2015, husband and wife team Grant Coulter and Renee Saint-Amour sold their house in Portland, scraped together every penny, and moved to a fixer-upper in Willamette Valley to build Hundred Suns. Eventually, Grant moved on from being winemaker at Beaux Freres to overseeing the vineyards and making the wines for Flaneur Wines, and Renée swapped the classroom for the cellar and running of the day-to-day business. From winemaking, to label design, website building, and even wax dipping bottles by hand, every aspect of this process has our fingerprints on it because it is just the two of us.

John Grochau was first introduced to wine and the winemaking landscape in his early 20’s, while racing bicycles for a French team in the Loire Valley. When he returned home he went to work in the restaurant business, selling wine, and eventually plunged into winemaking.

Hiyu is a 30-acre natural farm in the Hood River Valley owned and operated by Nate Ready and China Tresemer. Guided by nature and inspired by ideas from biodynamics and permaculture we tend vines, raise animals, garden, cook and make wine to reveal an experience of place. Our site lies just 22 miles from the summit of Mt. Hood and the wines are shaped by the weather from the mountain.

A long-standing member of the Santa Barbara winemaking community, Whitcraft Winery is obsessed with producing the highest quality wines. Our signature varietals are Pinot Noir, Chardonnay, and Syrah while also producing a variety of other unique, handcrafted wines.

A son of Santa Barbara, Justin Tyler Willett began Tyler in 2005 at the age of 24 with a few barrels tucked away in the corner of the Sta. Rita Hills cellar he was working in at the time. It was there, as the assistant winemaker, he honed his approach to Chardonnay and Pinot Noir.

Lieu Dit is a partnership of longtime friends Eric Railsback and Justin Willett. They were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries.

Pioneering the future of old-school California viticulture and traditional wine from the rugged central coast.

Scar of the Sea was established in 2012 and is owned & operated by Mikey & Gina Giugni in San Luis Obispo, California.

Nathan Kandler is a true believer in the translational role of a winemaker. Adherence to traditional and natural techniques in the vineyard and cellar are of the utmost importance.