Old world wines in the new world, focusing on varieties with a long history in California. Naturally fermented, no chemicals or additives. Family owned. Minimal sulfites and maximum passion.
Our new BIOGRAF-series focuses on showcasing the magic of Syrah and Rhône-varieties from multiple remarkable vineyards across California. Available now.
Flame Tokay is a north African pink-skinned variety that used to be widely planted in California. Today, it is almost extinct in the state. We harvest these almost 100-year old vines from the Mokelumne River AVA in Lodi. Their pink skins are allowed to both color as well as add structure to this completely unique rosé called “Lanterna”.
Our Flame Tokay rosé is a recurring favorite that has a loyal following and tends to sell out pretty quick.
Mission is our signature grape and what started it all. Both for our winery, but also historically for wine in California. Misunderstood, maligned and mistreated for over 150 years - this is the oldest vinifera grape in the New World - is finally seeing renewed interest again. We love its peppery aromatics, herbal and strawberry notes. We think it has a great future ahead of it again and the critics seem to agree. “Marina” is our interpretation of it.
ADAM SABELLI-FRISCH, winemaker and owner.
“El Aliso” is our version of the oldest wine continuously made in America, the Angelica wine. It’s made from the Mission grape that came to New Spain (today’s Mexico) via the conquistadores in the 16th century and is the oldest European grape variety in the New World. Angelica was named after the small pueblo Los Angeles, where the first monks settled in the 17th century. For centuries it was used as a sacrificial wine, but later gained popularity as port-like aperitif and is a very warming and inviting fortified wine.
We love Riesling. And we especially love bone-dry Riesling. We think Riesling has a great future ahead of it here in the New World and we’ve just started scratching the surface of the capabilities of this grape here. It’s always been our opinion that it seems pointless to try to make them in the European tradition here in such a vastly different climate. Instead, we have to forge our own way here in California, make them in a drier and more refreshing style. I hope you’ll help us spread the word of New World Riesling.
Wet days for a wine grower in California is what we live for..
Steve of Lauchland vineyards on his ancient Michigan loader, loading up some of his wonderful old vine Zinfandel.