If a Jurassic White were farmed at elevation in California. From biodynamically farmed bush vines of Sauvignon Blanc and Sémillon in North Yuba, Sierra Foothills. Grapes are hand-harvested and spontaneously ferment and age under flor for several years before bottling unfined, unfiltered, no additional SO2. 

Fresh citrus aromas with notes of lemon peel, white flowers, and light herbal tones. The palate is dry and medium-bodied with bright acidity, preserved lemon, subtle stone fruit, and a gentle, leesy texture. The finish is clean and mineral with a savory edge.

La Onda

La Onda is a small project dedicated to making living wines of distinctive character. Wines taste alive when they come from vines surrounded by life, terroir that speaks loudly and winemaking that doesn’t get in the way. La Onda embraces the beautiful and painstaking nature of patiently growing wine from start to finish.

I currently farm four acres of own-rooted vines in the Sierra Foothills, split between two slopes at 1,900 and 2,500 ft elevation. The vineyards are wild, a true collection of vines, granite, red clay, insects, bees, herbs, flowers, berries, thistles, and hungry animals. The farming is chemical free, without irrigation, without tillage, and demands tons of work by hand and hand tools. We harvest the grapes by making several passes through the same vineyard sections over the course of weeks, slowly building fermentations with ripe grapes.

A few wines are produced from these vineyards and an additional four from other organic and/or biodynamic vineyards farmed by friends. The winemaking is very simple: all the wines are either foot-stomped and left to ferment, foot-stomped then pressed, or immediately pressed whole-cluster. There is no de-stemming, no additives, and all juice/wine is moved by gravity flow rather than by pump. Wines are left to age in barrel for as long as they need and then bottled unfined/unfiltered before further bottle aging.

- Dani Rozman, La Onda