Hand-punched. Wild-fermented. Bottled unfined — from the hillside behind the barn.
Three places,
one hillside.
Every bottle comes from the same 12 acres. What changes is where it was grown, how it was handled, and what it picked up along the way.
Where it starts
The Rows at Dawn
2023 Skin Contact
Malvasia Bianca
Sixty days on skins in a 300-liter clay amphora. The color is amber-deep, like afternoon light through a mason jar. Drinks like dried apricot, chamomile, and something almost saline — the clay gives it that.
2022 Field Blend
Co-fermented Red
Eight varieties, harvested the same morning, fermented together the way they grow — side by side. Tastes exactly like the block it came from. Tannic but not tight. Bright. A little wild.
2024 Pét-Nat
Albariño
Bottled mid-fermentation on a cold morning in November. Cloudy, fizzy, and a little imprecise — in the best way. Opens like fresh-cut pear and closes with a mineral snap. Gone by February every year.
Where it rests
The Cellar
2021 Amphora Red
Mourvèdre
Eighteen months in a 500-liter Tuscan amphora, nothing added, nothing taken away. Dense and smoky with dried fig and iron. Needs air. Needs time. Worth both.
2022 Sur Lie
Roussanne
Spent fourteen months on its lees in neutral oak. Thick and waxy, with beeswax, white peach, and a long finish that fades slowly. The kind of white you drink with the lights low.
Where it opens
The Patio
2024 Rosé
Grenache
Direct-press, twelve hours on skins. The palest copper-pink. Strawberry stem and watermelon rind and a dry, dusty finish. Made for the table under the oaks at four in the afternoon.
2023 Harvest Red
Counoise + Cinsault
The table wine. Light enough to drink through dinner, complex enough to talk about. Whole cluster, cold soak, light extraction. Violets and crushed cherry and a finish that goes quiet.
The Neighborhood
Wine belongs
to a place.
The people who make this corner of Sonoma what it is. We pour together, eat together, and mostly just show up on Saturdays.
Briar Creek Creamery
Cheesemaker · Daniela Reyes
Daniela ages her wheels in the same stone room where we store the amphora reds. The cave smell gets into both. Her ash-rind chèvre and our Malvasia have been poured together at every Saturday tasting for three years.
Soil & Fire Studio
Ceramicist · Owen Tran
Owen throws all the tasting cups by hand from local clay. No two are the same weight. He says the clay comes from the same ridge as the vineyard — we believe him.
Saturday Loaves
Baker · Priya Nair
Priya arrives at 9am with sourdough and seeded crackers. She's been baking the same starter since 2019. On harvest weekends she brings the fig jam.
Harvest Dinners
Six times a year we set a table for forty in the vineyard rows. Local chefs, seasonal produce, whatever's open from the cellar. The next one is September 13th.
Request a Seat
The Allocation List
First access,
no waiting.
We make about 1,800 cases a year. Allocation members hear about releases before anyone else — usually a week before they hit the tasting room.
No commitment. Just an email and your zip code.
We don't make enough for everyone. We make enough for the people who care about where it comes from.
— Marcus Webb, Winemaker