A Blanc de Noir of Cabernet Sauvignon from the famed “Renaissance” vineyard in North Yuba. Once the home to Gideon Beinstock of Clos Saron, the owners of the vines - a local cult -  left much of the beautiful property to wither when Gideon left to start his own domaine. Dani Rozman worked with Gideon before embarking on projects in Chile and eventually gained access to fruit (along with our friends at Frenchtown Farms) from Renaissance. Rare, biodynamic viticulture in California, yielding a wine quite unlike anything else. Waxy melon, some durian fruit, a touch of pink grapefruit and a supple body with granite-influenced, somber aromatics. A thought provoking gem.

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