January Wine Club - California

 

Hobo Wine Co. – “Edith & Ina” Chardonnay
100% Chardonnay (don't be scared) 
Lolonis Vineyard, Redwood Valley, Mendocino County, CA
Old Vines – Planted in 1944

This wine pays homage to California's legacy of old-vine Chardonnay. Whole-cluster pressing followed by a 5-day cold settling, spontaneous fermentation in neutral oak, and minimal intervention create a wine with bright stone fruit and citrus peel notes. The result is a refreshing, nuanced Chardonnay with layers of green pear and a lovely texture that makes it a standout.

 

 

Habit Wine Co. – Red Blend
50% Whole-cluster Syrah, 25% Grenache, 25% Cinsault
Santa Ynez Valley, Santa Barbara County, CA

Jeff Fischer, our Studio City neighbor, is making a wine that truly embraces the hands-on, artisanal approach to winemaking. After being foot-stomped, the grapes ferment in open-top fermenters before being aged on the lees in neutral oak. The blend of Syrah, Grenache, and Cinsault offers a bouquet of ripe fruit balanced with subtle earthy undertones. Sustainable and organic practices shine through in every bottle of this expressive red.

 

 

Dunites Wine Co. – “Moy Mell”
44% Pinot Noir Blanc, 38% Chardonnay, 18% Albariño
San Luis Obispo County, CA

“Moy Mell” means "meadow of honey" in Gaelic, a fitting name for a wine inspired by the serene beauty of the Dunites' vineyard site. The grapes are harvested and pressed separately before undergoing fermentation in neutral oak with native yeast. With a light-bodied, crisp profile, the wine offers refreshing citrus and fruity flavors, balanced by clean acidity. It's an elegant and unique wine that we love.

 

 

Ryme Cellars – Sangiovese Friulano
90% Sangiovese, 10% Friulano
Forestville, Sonoma County, CA

A sort of throwback to the classic practice in Chianti of blending some white grapes in with Sangiovese, this blend showcases the artistry of carbonic co-fermentation. The Sangiovese and Friulano are harvested together, sealed in a CO2-pumped tank, and undergo full carbonic fermentation. The grapes are then pressed and aged in puncheon-sized barrels. The result? A wine with bright cherry, cinnamon, and floral notes, with a punchy yet silky texture. It's a fun juxtaposition of both innovation and tradition.