Syrah (50%), Cabernet Sauvignon (50%) from two mountainside parcels in North Yuba. These low-yielding vines are own-rooted and 40+ years old, all farming is organic, no till, and dry farmed. The fruit was foot stomped and fermented with stems, then matured in used barrels for 36 months before further aging in bottle. The tannin and acidity from this site require longer aging before release, producing a deeply structured and age worthy wine.

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