Amalgam Wines
Get the Dirt from owner/winemaker Ken Wallis
“I knew wine was a living thing, but I truly didn’t appreciate how unpredictable the wine-making process is, from vine to bottle. There are so many ups and downs along the way from vine to glass, sometimes making you constantly second-guess yourself. With a couple of vintages under my belt now, I know that they are going to be great wines if I just have patience with the process. ”
What was your first vintage year? My first vintage was 2023 with our first red blend, Crimson. Which I will be pouring at this event!
How many cases do you make per vintage? About 140 per vintage.
Do you have a Tasting Room? No, we do not have a tasting room, but followers and mailing list subscribers can get notified about upcoming events like Garagiste, as well as private events we are planning and hosting by signing up to our newsletter.
What wine/grape made you want to become a winemaker/start your own winery?
My early exploration into wine was around white wines, and I found Reisling and Gewurztraminer really interesting. Visits to local vineyards, hearing winemaker stories and seeing how wine brought people together to share great experiences inspired me to create my own wine for others to bring people together and enjoy.
What varietals do you work with?
In 2023, I created a red blend from primarily Grenache and Cabernet Franc. In 2024, I am making 2 more red blends of increasing body and complexity from a combination of Sangiovese, Petite Sirah and Cabernet Franc again. All together, these 3 blends will make up my Signature Series. In 2025, I am making our first white wine blend of Gewurztraminer and Albarino. I love creating blends, and highlighting the best of the individual grapes while together they become something entirely new and interesting.
Sangiovese and Cabernet Franc are definitely grapes that are close to my heart, and I love working with. The different flavors and aromas they can bring to a wine just makes me happy, and I love to explore how they can play a role in less common blend combinations.
What vineyards do you source from?
I source my grapes from smaller, family run vineyards in Dry Creek and Alexander Valley, Sonoma County, and from the Estrella district, Paso Robles. These vineyards are the source of the grapes in wines that I personally love and the wineries that I visit myself. The vineyards are cared for by trusted friends and people that have been growing grapes in the region for a long time or have been recommended to me by those same folks. I love how supportive these communities are.
What type of oak treatment do you use?
I use oak in a few different ways, though I make my wines with the goal of having only a small oak influence on the aroma and flavor. I want each grape’s flavor to shine. For my reds I use untoasted oak during soak and fermentation to aid in bringing color through to the final wine. For aging I use mostly neutral barrels. This allows me greater control over how much oak I get on the final wine, and if I decide it needs a little, I use infusion tubes with high quality French Oak chips from barrel makers to add just a touch of oak for a richer level of flavor.
What do you love about your winemaking region? What makes it different special?
Dry Creek and Alexander Valley were the first wine regions I ever visited in California and still hold a special place in my heart. I love the diversity of grapes and wine styles as someone that loves to try a wine that is new and interesting.
But even more, I have met so many great small producers, winemakers, and growers and made many connections and friends that have made it possible for me to launch Amalgam. It is a great, supportive community I am honored to be a part of. And I hope I can bring the core of that sense of community to the Amalgam brand as well, bringing people together over a great bottle of wine.
What’s the story behind your winery name / label?
I chose “Amalgam” for my brand to capture the true essence of what I want to create with my wine. First, I create blends (an amalgam of grapes). Next, I want to bring people together (an amalgam of people) around my wine as a memorable experience.
What’s the one thing you wish someone had told you about the wine business before you started your own winery?
I knew wine was a living thing, but I truly didn’t appreciate how unpredictable the wine-making process is, from vine to bottle. There are so many ups and downs along the way from vine to glass, sometimes making you constantly second-guess yourself. With a couple of vintages under my belt now, I know that they are going to be great wines if I just have patience with the process.
What’s so great about being small? What can you do as a small winemaker that wouldn’t be possible for larger wineries?
Being able to be completely hands-on and being completely free to experiment to make new and interesting wines. It allows me as a winemaker to be a bit more curious as well and to be open to making a different wine from vintage to vintage rather than trying to recreate the same wine again. I know that I love visiting small wineries to be able to sit with the winemaker and hear them talk about their process and passion. That is exactly what I want for the people that enjoy Amalgam, community.
How do you view the future of the wine industry for small-lot winemakers?
In my opinion, the typical small winery customer is a little more curious and invested in wines. I think that helps small wineries to be a bit more resilient to broader market trends. I also hear increasingly that folks are looking for new experiences in wine, and more connection around the background and story. A sense of authenticity. I think small wineries are in a good position to offer that experience to people.
Do you ever get tired of drinking your own wine?
The first wine, the 2023 Crimson, was just bottled about 6 weeks ago, so no, not yet!
If you could choose another wine region to work in what would it be?
I am really excited to work with the Albarino from Paso Robles this harvest. I love Paso for similar reasons to Dry Creek and Alexander Valley. Lots of small wineries and it is open and friendly. And there are so many interesting wines and varietals!
For more information about Amalgam Wines, please visit their website or follow them on Instagram.