A revolution is happening in California winemaking.

California has long been associated with dense, rich, heavily oaked wines - whether is be the bold, steakhouse staple Napa Cabernets or the rich buttery & toasty Chardonnays. Increasingly, winemakers are moving toward light, breezy, and minimalist wines centered around quenching your thirst, striving for sophistication through subtlety rather than opulence. Given the swell of spring weather and sunshine, we think it's appropriate to revisit California through this lens.

So pop on some flip flops and drink some refreshing wines that will leave you

California Dreaming!

Anthill Farms Peugh Vineyard Chardonnay 2020

Russian River Valley, Sonoma County

Brought to us by: Free Run Wine Merchants

Regular: $59.99 | TWS Sale: $47.99



Known for some of the best Chardonnay and Pinot Noir coming out of California, there is no question that the Russian River Valley AVA produces quality grapes capable of stunning transparency – the question worth mulling over is, why?

To consider this, think about cooking - your more flavorful and complex dishes, sauces, etc. are often simmered gently even after an intense sear or char. “Low and slow” gives us flavor, and so it is with grape growing as well. Both Chardonnay and Pinot Noir are early ripening grape varieties. The ripening process is when grapes build their aroma and flavor compounds, developing their character and complexity; so, factors that slow down and lengthen this process for cultivars that have a tendency to “rush” and ripen early are favorable. The climate in the Russian River Valley is deeply influenced by the Pacific Ocean to the west. A cooling evening fog rolls in and out through the Petaluma Wind Gap and the passage through the coastal hills cut by the Russian River, dropping the temperature significantly from the daytime highs (sometimes upwards of 30 degrees Fahrenheit). This wide diurnal range extends the growing season compared to other areas, allowing the grapes to mature low and slow (while still retaining sufficient acidity levels at harvest).



In the plains of the northwestern outskirts of Santa Rosa are the Huichica loam soils of Peugh vineyard, which boast some of the oldest Chardonnay vines in the state, planted in the early 1940’s! The well draining soil is not particularly fertile, which controls yields on the head-trained vines, further adding to the concentration of grapes, and tend to be harvested slightly early in order to maximize natural acidity (timing is everything, just like what’s simmering on your stove).



Fermented using native yeasts and aged 10 months in Austrian oak and 6 months in stainless steel tank, this is an absolutely charming Chardonnay from the three “ants,” Webster Marquez, Anthony Filiberti, and David Low whose project, Anthill Farms, focuses on expressive wines from North Coast vineyards (mostly Pinot Noir, Peugh is the only vineyard from which they produce Chardonnay). The nose opens with Meyer lemon, crushed stone, Chinese white pear, tarragon, dried pineapple, coconut flakes, and vanilla bean. The oak influence is subtle, and meshes gentle tropical fruit notes with a touch of whipped cream, giving it a distinct banana pudding note. Bright acidity and a dry, stony quality reign in these flavors that could otherwise be over-the-top, creating tension, balance, and a lengthy finish. Try this paired with skillet-roasted chicken lemon chicken, halibut, toast with ramp butter, or a warm evening on the porch.



-Lauren Loeffler

Wonderment Hyde Vineyard Sauvignon Blanc 2019

Carneros

Brought to us by: Well Crafted Wine & Beverage Co.

Regular: $39.99 | TWS Sale: $31.99



The gentle caress of cool air off the San Pablo Bay brings us this wonderfully balanced Sauvignon Blanc from the soils of the acclaimed Hyde vineyard within Carneros, the cool climate AVA shared by both Napa and Sonoma. The head winemaker Stephanie Cook boasts a wide resume from modelling to vintage winemaker at Spy Valley. She is leading the 10 year old brand while working with the growers at Hyde to source appropriate grapes. The wine is made by separating fruit 50/50 pinto stainless steel and french oak fermenters and maturing the juice for only 5 months with the same 50/50 split of vessel. The short and partial time on oak creates a round body, but not an overly rich one--an often difficult feat for California winemakers. 

Unlike the heavy body and tropical milieu found in most California Sauvignon Blanc's, Wonderment's bottle has bright acidity and is abundant with both minerality and a round mouthfeel reminiscent of well-balanced Chablis and Loire Sancerre. The palate sings with Granny Smith apples, yellow pear, lime zest, and wet stones making this an ideal spring wine to pair with ALL the cheeses and finger foods for both taste and aesthetics. 



-Callie Cinque

Radio-Coteau SeaBed Chardonnay 2018

Sonoma Coast

Brought to us by: Lanterna Distributors

Regular: $99.99 | TWS Sale: $79.99

Pass the vibe check with Radio-Coteau’s “SeaBed” Chardonnay.  The name comes from the fact that much of the Sonoma coast (like Burgundy) was covered by an ancient ocean.  This Sonoma Coast chard rivals any other California chard, and probably most other chards if I'm being honest.  All fruit here is biodynamically grown, creating a sparkly minerality and distinctive chardonnay that is more reminiscent of a delicate and nuanced Burgundy than the rich and powerful Cali chard bottle.  SeaBed is crushed oyster shells with lemon zest, white jasmine, and ripe yuzu.  This is truly an incredible wine that shows what California is capable of.  Radio-Coteau is not cheap, but this level of winemaking is on par with most Puligyny's out there but with domestic pricing.  This is California on its best behavior.   

-Dre Thorp

Dry Creek Vineyard Dry Chenin Blanc

Clarksburg

Brought to us by: Prestige Ledroit Distributing Co.

Regular: $18.99 | TWS Sale: $14.99

For our "California Dreaming" themed Wine Source newsletter, I have chosen Dry Creek Vineyard's Dry Chenin Blanc. The Chenin Blanc grape hails from France's Loire Valley and HAIL-YES this stuff is good! Dry Creek Vineyard sources their Chenin from the Clarksburg AVA (American Viticultural Area), where fog and cool breezes from the San Francisco Bay keep the vineyards cooler than nearby Sacramento. The importance here is that cooler temps (like in the Loire Valley) help grapes retain their natural acidity. This 100% Chenin Blanc is fermented in stainless-steel, allowing the brightness and freshness of the juice to prevail unadulterated by oak. Look for aromatics of honeydew, melon, peach and orange blossom. On the palate, you'll find flavors of peach, cucumber, lemon, apple crushed minerals. The finish is fresh, clean and crisp. This wine is versatile and food-friendly. I recommend pairing it with fresh oysters, salads, quiches, roast chicken, sushi, fish & chips, and pork barbecue. Cheers!

-Dan Zetlmeisl

Field Recordings Freddo 2022

Paso Robles

Brought to us by: Free Run Wine Merchants

Regular: $24.99 | TWS Sale: $19.99

When I think of California wine, what comes to mind are the bold and rich Cabernet Sauvignons and Chardonnays that people most commonly seek. This is certainly an over simplification, though, as the range of repertoire and style of California growers and producers spans just as wide as the vast wine growing region itself. Andrew Jones became one of these winemakers after working as a nursery fieldman. He would plan and plant vineyards, and sometimes be offered fruit from these different vineyards - with that he created his label Field Recordings. My current California favorite is Field Recordings’ Freddo from Paso Robles in the Central Coast.

Freddo is a blend of 79% Sangiovese, 16% Dolcetto, and 5% Valdiguié. Paso Robles, where Freddo is grown, is an interesting growing region that is on a different tectonic plate from the rest of California and actually shares some qualities with Tuscany, where Sangiovese is primarily grown. Unlike the rich soils that make California prime for agriculture, Paso Robles has calcareous soils made from the limestone of ancient seabeds, clay, and sandy loam. These soils retain water well and help preserve the acidity and freshness of the fruit. Tuscany has very similar soils and also similar climate - both Tuscany and Paso Robles are inland climates with lots of sun, hot days, and very cool nights. The diurnal temperature shifts (the difference between the day and night temperatures) can swing as greatly as 50°F. The hot sunny days ripen the fruit but the cool night refresh the grapes and allow them to retain aromas and acidity. 

Freddo undergoes carbonic maceration with native yeasts in sealed stainless steel tanks under pressure of CO2 for two weeks. After pressing, the wine finishes its fermentation in these tanks before being racked off of its lees into new tanks to rest for 12 weeks. This combination of grapes, growing region, and winemaking technique creates a light, juicy, fresh, and tart wine. The crisp notes of cranberry, raspberry, and red cherry in this low tannin red are especially refreshing when served with a chill. The label with even turns blue when cold enough to let you know it's ready to crack open! This is a perfect pairing for a summer cookout.



-Sheena Callage

Carol Shelton Wild Thing Viognier 2021

Paso Robles

Brought to us by: Artisan & Vines

Regular: $24.99 | TWS Sale: $19.99

Viognier, at its worst, can be perfumed and oily like tan lotion. Totally. Not. Tubular. I don’t want some gnarly wine to harsh my mellow, brah. I wanna get stoked on some righteous juice!

Carol Shelton is bonafide old head for Cali winemakers - she gets it, man. She has spent decades building relationships with Paso growers, and works with a small handful of sustainable vineyards to produce wines that pass the vibe check. She knows how to, like, totally rip when crushing into barrels, man.

*exhales deeply* I don’t know I can keep this up any longer. I think that's all the surfer slang I know...

Her Wild Thing Viognier lives up to its name: the nose evokes fields of white wildflowers (honeysuckle & baby’s breath). 100% barrel fermented with weekly stirring of the lees and no malolactic fermentation. This gives the palate richness and earthy complexity, but maintains bright acidity (malic acid = sour & bitter / lactic acid = creamy & rich) so that it avoids the sun tan lotion quality that warm climate Viognier can be prone to when mishandled. The palate is a chorus of peach, honeydew melon, lychee, and white tea together in harmony. Medium-full body with impeccable balance and a lively & refreshing finish. A great way to change the hearts & minds of Viognier skeptics without splurging for Condrieu.

Some good juice to hang loose with? I'll cheers to that. Shaka, brah. 🤙



-Andrew Sayers

Au Bon Climat Pinot Gris / Pinot Blanc 2021

Santa Barbara

Brought to us by: Bacchus

Regular: $24.99 | TWS Sale: $19.99

California dreaming you say… Well, this California winery dreams of Burgundy. Au Bon Climat only makes wines with varietals allowed to be grown in Burgundy, and, like this region, Au Bon Climat is most known for their wines made from Pinot Noir and Chardonnay. This time around, I wanted to focus on their blend of Pinot Gris and Pinot Blanc, which is a delightful springtime wine.

This wine is made of grapes from two separate vineyards: The Pinot Gris is harvested early to maintain acidity from their Sierra Madre Vineyard, whilst the Pinot Blanc is solely from their Bien Nacido Vineyard. Each year, the percentage of each varietal changes in accordance with how the vintage has affected the vines. All grapes are hand-harvested, whole-cluster pressed, and then barrel-fermented. Malolactic fermentation is welcomed to take place in order to add depth and richness, as well as to tame the acidity of the Pinot Gris. After resting on lees until spring, the wine is racked before spending 6 months in barrel before bottling.

Au Bon Climat 60% Pinot Gris 40% offers aromas of ripe peach, pear, honey suckle, biscuit, celery, and brioche. On the palate orange and lemon zest are accompanied by underripe peach with salt, stone, and lightly butter toasted bread crumb. The medium-long finish leaves a savory brine quality on the palate. This wine is quite appropriate on its own, but it would pair beautifully with dishes featuring fresh green spring vegetables as well as stand up to savory mushrooms. Cheers!!!

-Matthew Supik

Stolpman Combe Trousseau 2021

Ballard Canyon, Santa Barbara

Brought to us by: Winebow

Regular: $34.99 | TWS Sale: $27.99

It has been nice to watch the continued shift in California away from heavy new oak, super-ripe fruit, high-alcohol and extraction. We carry many a big, beautiful, steak house Napa cab, but it has been refreshing to watch well-made, more light, delicate California reds become less the exception.

Alongside any transition in taste, however, are those who come late to the party bearing pale imitations. Mixed in with new and truly exciting examples, we have tasted a fair amount of sharp, high acid, often partial carbonic or whole cluster glou glou wines that are weak, thin, and lacking character.

Yet, every so often a bottle reminds me why a whole category was first deemed exciting. We recently tasted a California Trousseau from Stolpman vineyards that re-affirmed my faith in the new wave of easy-drinking, light reds.

The charms of this style are many: lighter reds are easier on the palate, more food-friendly, and generally more versatile without sacrificing complexity. The Stolpman “Combe” Trousseau exemplifies all this: refreshing but not fragile, it is quaffable and ponderable. A little reminiscent of a Belgian sour, the structure is long and fine, laced through with spice but still tart and fruity.

Notes include candied red apple balanced by sour cherries, red apple skin, old book spice, incense, pine resin, every imaginable type of red berry, red cabbage (faintly- this is a clean wine), watermelon juice, and dried old leather.

Hailing from the Ballard Canyon in the Santa Ynez Valley the Trousseau is dry farmed, hand-tended, partial foot trod, made through native ferment, minimal but polished. Stolpman is a serious advocate for sustainable employment. Only 525 cases produced. A refreshing reminder of the New California.

-Kasimir Bujak

POE Rosé of Grenache 2022

Medocino County

Brought to us by: Free Run Wine Merchants

Regular: $29.99 | TWS Sale: $23.99



The time of year is upon us when the latest vintages of rosé are arriving: so many that I’m overwhelmed in joy every time I see a new bottling. Coinciding with the springtime bloom of flowers and resurgence of foliage and sunlight, Rosé season buzzes with an authentic, ephemeral vibrancy. Time to drink wine. Time to enjoy the fleeting day-to-day. Rosé might be my favorite style of wine for this playful, hedonistic quality alone. The first sip of POE’s latest rosé took me straight into a California daydream. I could imagine nothing else but to sit outside alongside a riverbed absorbing sunlight reflections off a rippling mirror of water.

Samantha Sheehan, inspired by finessed wines of Burgundy and Champagne, founded POE in 2009 after over 10 years of winemaking in Napa Valley. Her vision is to highlight Californian terroir through crafting site-specific, age-worthy wines from grapes grown on certified organic vineyards and minimal use of sulfur and additives.

POE makes serious still wines of Pinot Noir, sparkling wine of Chardonnay & Pinot Meunier, plus this rosé of Grenache. 

The Grenache grapes for this rosé are from Split Rock Ranch: 27 acres of gravel & loam at a slope of 8-15% in Mendocino County. Mendocino is one of the most northern wine regions of California and, thanks to cooling influences from the Pacific, is a place where grapes don’t hastily ripen. Grapes are harvested early to retain acidity and then pressed quickly to preserve fresh fruit quality. The juice was fermented at cool temperatures in stainless steel to further retain primary fruit characteristics. All of these winemaking techniques are apparent in the finished wine’s remarkable liveliness on both the nose and palate. 

This rosé is aromatic of orange blossom and guava. Drinking it feels like a pink starburst. It’s flavorful of ripe strawberries, raspberries, yellow peaches, and Rainier cherries. With all of the new rosés to try this year, it can feel overwhelming in what we choose to drink. This Californian rosé of Grenache is not to be missed: I hope you allow yourself a daydream with it.

-Dayna Palmer