The Russian River Valley is the perfect place to grow fantastic Pinot Noir. I do miss the morning sun, but the grapes LOVE the morning fog and very cool nights.
— Perri Haughwout
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Farm the vineyard for quality fruit, preserve the wine with natural acidity, utilize native yeasts and natural winemaking to allow the finished bottle to tell a story about varietal, place, and time. — Richard Milkovich
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I am originally from the Midwest, so when I moved out here I was instantly struck by the dynamic landscape. The earth is always moving whether we notice it or not, and as it has been moving for so long, it has created all of these mountains, valleys, and complex soils that allow us to grow grapes that make beautiful wine. — Scott Kirkpatrick
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Adron was my father’s middle name, and I always thought it sounded impressive. Although my father wasn’t much of a wine-drinker, he inspired me to pursue my dreams, and work hard to achieve them. — Brent Kennedy
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“Wander-Must is about exploration. I have always found I am most happy and inspired when exploring different regions, cultures, foods etc. One must wander with wine.” — Gianna Fugazi
Read More“Jean & Larry Rowe were both in the computer industry. Jean is a serious photographer and Larry spent many years working on digital media and entertainment applications. So, it was natural to think about color spectrums and related terminology. Jean created the tag line “Wine is neither black nor white. It’s always shades of grey” that perfectly captures the notion that winemaking requires constant attention to detail and continuous adaptation to the grapes produced each year.”
Read More“We work with Syrah, Grenache, Mourvèdre, Grenache Blanc and Viognier. We have plans to also work with Cabernet Sauvignon, Petit Verdot, Chardonnay and perhaps Pinot Noir in the future. Our winemaker is especially passionate about Syrah for its dark fruit flavor, peppery finish and gorgeous full body.”
– Anita Kothari
Read More“I specialize in Petite Sirah and blends using that grape. It’s just so versatile based on location, farming practice and winemaking style. I also use Syrah, Grenache, Tannat and Petit Verdot in my red blends, and sometimes as single varietal bottlings, depends on the vintage. I make a Viognier as well with grapes from the Caliza Vineyard.”
– Matt Villard
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“We wanted a label that exhibited understated elegance as we hoped the wine would. We didn’t find a name that felt right after a considerable search that we liked better than our family name, so we just went with that.”
– Bill Kimsey
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We love hand selling our wines and listening to consumers talk to us about our wines. We never want to be so big that we cannot speak with our customers and meet their customer service needs.
— Michael Budd
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“The name says it all. We are all about family and this passion project is my attempt to integrate my wife and children into my daily life and, hopefully, create some sort of a legacy that they will want to be a part of as they get older. I want the smells of harvest to be one of the smells that they remember vividly from their childhood. The labels are just fun little works of art. Some people think I’m crazy for having such a weird and wild label like Boomshakalaka but I am far more focused on the wine inside of the bottle and letting it speak for itself.”
– Mark Ferguson
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My hands are in every aspect of the wine. I can touch and feel every piece. From vineyard to winery to out the door. It allows me to see what I like and don’t like and what I can change for the next year. It’s a very intimate view for me and the consumers. — James Sparks
Read More“Knowing where your food (and wine) comes from is an important aspect for consumers, especially here in California. I see more people becoming interested in the stories behind their wine; the people, the area, etc. and appreciating small-lot wines made with intention and quality.”
–Riley Hubbard
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We look for like-minded vineyards that provide a unique expression of the grapes that represent their location and take a sustainable approach. — Brad Kitson
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“ I love that it’s still small in Dry Creek and a little below the radar for Cabernet unlike Alexander Valley. Russian River gets all the credit for Pinot. Dry Creek sits quietly in the middle growing more Cabernet than Zinfandel, even though everyone thinks of Zinfandel when they think of DCV.”
– David Scheidt
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Pinot noir and Chardonnay are my favorite varietals. Their subtle elegance and ability to communicate the specifics of the terror in the finished wine is truly amazing.
— Cory Michal
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The best thing about being a small winery is that you are connected to every grape you harvest and every single drop of wine you produce. For most small wineries making wine is a lot more than just a business, it’s about a shared love of wine with our buyers. Most people who buy from small wineries have a true passion for wine and an appreciation for small-lot winemaking. — Atsmon Shahar
Read More“Through the necessary rose-tinted glasses of a small business owner. The consolidation of the distribution market has made wine sales increasingly cutthroat and competitive, hindering the smaller producers, while at the same time the market demand for artisanal products has risen dramatically, giving the local winemaker spotlight and attention. As long as consumers continue to demand wines with soul and stories, there will always be a place for the independent small-lot winemaker.”
–Taylor Bodstun
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The inspiration is to create a modern concept of sparkling wine from California, one that is not limited by tradition or the brands that have come before. — Dan Person
Read More“The vineyard is located on the land of Pomo natives and we choose a Pomo name to honor the history of the place, Powicana or red clay earth. The label illustration is a rendering of a view of the vineyard.”
– Zoubeida Zajac
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