For nearly fifteen years, the Soles’ Chehalem Mountains property remained a mostly wild landscape used for a variety of farming endeavors. Rollin was making wine at Argyle, his previous venture, and Corby was busy serving in a number of executive positions in the Oregon wine industry. But as the years wore on, the property’s southwestern exposure and diverse soils begged for the Soles to realize their dream: a vineyard of Pinot Noir and Chardonnay. The Soles produced their first vintage of Private Stash Pinot Noir in 2003 creating the ROCO brand, a compilation of both of their first names Rollin & Corby. Building on their success, in 2009, the Soles built ROCO its own winery and added a tasting room in 2012. ROCO now produces more than 7 different Pinot noirs and Chardonnays. In 2013, Rollin expanded Wits’ End Vineyard to 21 acres and transitioned to full-time focus on ROCO to keep pace with its growing prestige and demand. They also added the production of their new RMS (Rollin Michael Soles) Brut Sparkling Wine to their catalog.
Region: Willamette Valley
Country: United States
Bob and Anna-Maria Roudon, and Jim and June Smith initially founded Roudon Smith Winery in 1972. The Roudons conceived the original dream as a radical lifestyle change, when they moved to the Bay Area in the early 1970's. Roudon met engineer Jim Smith in the early days of the growing computer industry while working together at Silicon Valley's Amdahl and began sharing his plans for a small winery to be established in the nearby Santa Cruz Mountains. Dreams soon led to action. In the spring of 1972 the two engineers purchased vineyard land high up in the mountains and began to juggle winemaking with their “day jobs”. With the help of all their families they completed their first crush in a tiny basement winery. As the Roudon-Smith reputation grew, the two couples eventually took the leap, quit jobs, moved fortunes and families to the Santa Cruz Mountains and never looked back.
In 1978 a newly expanded winery that would accommodate their 10,000 case production goal was completed near Scotts Valley, designed and built by engineers Roudon and Smith. The goal was (and still is) to maintain a size of operation that can be sustained and hand-operated by the Roudon Smith workforce itself. As the original owners entered semi-retirement, production was ramped down to 2,000 cases annually. Finally the winery was sold in 2003 as they went fully into retirement. In 2006 Al Drewke bought half the winery and took over leadership of its “renaissance”. Al has almost 30 years’ experience in increasing senior management levels within the electronics industry as well as being a graduate of Bordeaux Business School’s Wine MBA program. One of the first additions he made to the winery was the hiring of Brandon Armitage as winemaker. He comes to Roudon Smith after successful stints in Colorado, New Zealand, and Oregon and brings a strong background in both viticulture and winemaking with a particular desire to make world-class Pinot Noir. With this new team the winery started to grow production capping out at roughly 5000 cases in the 2008 crush as the recession hit. With the recession the distributor for the winery dropped us which led to some very challenging years as we worked through financial and inventory challenges. This led to a break-up in the partnership as Al took full ownership of the winery in 2011 and moved it from Scotts Valley to Watsonville. With Brandon’s decision to focus solely on Pinot Noir in 2012 winemaking was transitioned from him to Mikael Wargin who continues crafting our wines today. The winery is in the process of moving to a new facility, called The Stomping Grounds, located at 6500 Brem Lane in Gilroy, Ca. We are still "between tasting rooms but hope to have one up and running by spring!
This new facility is an “alternating proprietorship” facility which means we are in a coop…this has really allowed us to fine tune our financials and minimize the amount of hard assets we need as well as overhead costs (rent et al) associated with the business. A final benefit of this is we are in a full featured production facility with trained staff along with a full lab capability…this promises to allow us to move to "the next level" in terms of wine quality as well as establishes a very clear ability to support our growth plans in the years ahead.
The once visionary venture of the 70s has aged well. Currently Roudon-Smith enjoys a solid maturity, built by a consistency of product that has won medals for the winery from the very beginning. Roudon-Smith specializes in Pinot Noir, Chardonnay, Cabernet Sauvignon, Syrah, Merlot, and Zinfandel. A particularly popular item in our product line is the house red blend, called RSW Cuvee, which is always a charming entry to the product line. The winery doesn’t own any vineyards itself and prefers to seek out small growers in the Central Coast of California with which it can form long term relationships. The goal is to find and maintain great fruit sources to sustain our renewed push towards an annual production level of 5000 cases once again.
Region: Santa Cruz Mountains
Country: United States
Six generations and more than 125 years later, the Rued family continues to farm land throughout Sonoma county, cultivating wine grapes at their Home Estate in Dry Creek Valley as well as farming substantial tracks of land in Russian River Valley and Alexander Valley. And of course, they now produce handcrafted, small batch wines under their own label – wines that define a family whose roots extend deep into Sonoma County history. Winemakers, Sonia & Steve Rued gently craft their wines with the same care and that brother Tom and their father Richard sustainably tend their vineyards.
Region: Sonoma County
Ryan Cochrane Wines
I make hand-crafted Pinot Noir and Chardonnay in extremely small quantities.
With grapes sourced from the best vineyards I can get my hands on, I produce food-friendly, structured wines that reflect the sites from which they originated. More importantly, I just want to create wines that make people smile.
Back in 2009, I wasn’t smiling a lot. The advertising agency I was working at had just imploded.
I started freelancing, but it was a bad time for work in San Francisco. I had always dreamed about making wine, so one foggy morning in July, I decided to stop dreaming about it and do it for reals.
I contacted Roger Nicolas at RN Estate in Paso Robles and asked if I could intern with him. Roger makes beautiful wines, but I was equally enamored of his DEY (do everything yourself) approach to his business. For some reason, he bought my BS and took me on. That year, I helped in all phases of harvest, from vineyard work in the spring to pressing and barreling in the fall.
I came back to RNE in 2010, and made 24.5 cases of my inaugural Pinot Noir on the side. In 2011, I tripled my production and was promoted to Roger’s assistant winemaker. I made two different Pinots in 2012 and my very first Chardonnay in 2013. All from two of the most extraordinary vineyards in Santa Barbara County.
I can’t wait to share my wines with you.
Region: Central Coast
Country: United States
San Leonino estate sprawls over a total of 100 hectares of which 52 are planted with vines and 6 with olive groves. The estate is situated in Castellina, in the Chianti territory, near a small medieval village founded around the Romanic Church of San Leonino, from which it takes both its name and logo.
LOLEA is a gourmet all natural sangria from Spain that brings tradition and heritage to make a perfect combination of wine, fruit and natural flavors with a touch of fizziness.
What began as the "perfect sangria experience" has become a global cultural phenomenon.
LOLEA’s unique packaging showing festive polka dots has been widely applauded and collected several accolades.
Lolea is honing in on every detail not only of the packaging design but also on the quality of its wines and ingredients.
Sangria LOLEA is produced and bottled in Aragon (Northeast of Spain) – in the wine region of Calatayud – and its preparation involves more than 25 processes while always keeping an artisanal touch intact.
Since its inception, Sangria LOLEA has been a success story with a high acceptance in the market. In only 2 years the brand is already present in 30 countries in 5 continents.
A bottle of Sangria Lolea frizzante is the ideal aperitif and accompaniment for celebrations with family and friends year round.
LOLEA is a rich and delectable experience for everyone who loves the Sun, the Sea and the Art of Living.
When LOLEA shows up, the party starts!
Having taught myself to brew beer in my late teens/early 20's, I segued to wine in my mid-30's after many years of successful and creative brewing, with the help of Ryan Beauregard ,the Brassfield family, and James MacPhail, all of whom acted in varying capacities as friends, mentors and teachers. It started as a hobby. Now it’s a hobby gone haywire. My first barrel of wine was Pinot Noir, fermented with native yeast, from a very rare Santa Cruz Mountains vineyard. Jumped right into the deep end of the pool, with a goal to make delicate, layered, nuanced Pinot Noir and chardonnay in Santa Cruz.
Region: Santa Cruz Mountains
Country: United States
Located in Gilroy, California, the philosophy and dream of Sarah’s Vineyard brings together the world of fine wine, fine food, and fine arts. Founded in 1978 in a hidden corner of the southwestern Santa Clara Valley, Sarah’s Vineyard produces handmade wines using traditional techniques.
The Santa Cruz Mountain foothills near a windy mountain pass afford Sarah’s Vineyard a coastal microclimate of foggy mornings, sunny afternoons tempered by strong ocean breezes and chilly nights that are ideal conditions for premium Pinot Noir, Chardonnay and Rhône varietals.
Sarah’s Vineyard harvests various blocks in each vineyard based upon careful monitoring of grape sugar and acidity with a focus on the pH of the grapes. To insure the highest quality of fruit at the crush pad, all harvesting is done by hand from 6am til noon. Gentle de-stemming and sorting provides an output of perfect whole berries. Whole berry fermentation, with no crushing of berries or pumping of must, contributes to the high quality of our wines. Free run juice is aged separately from lightly pressed (1.6 bar) wine prior to blending and bottling. We use only French oak 228 liter barrels which are topped twice monthly in our humidity controlled barrel room. Bottling is done on premises using our own small fully automated bottling line, which includes nitrogen sparging and vacuum corking to limit oxygen pickup. Typically, our wines receive six months to one year of bottle aging before release.
Region: Santa Clara Valley
Secrets abound in the world of wine-making. Secret vineyards, secret blends, secrets of the cellar – our Winemaker, Joe Tapparo, is a man of countless secrets. He carefully searches each of California’s growing regions for vineyards best suited to the varietals he crafts. He looks to Paso Robles for lush, ripe Cabernet Sauvignon, Monterey County for crisp, refreshing Chardonnay and the windswept Santa Lucia Highlands for bright, red-fruit driven Pinot Noir. Inside the cellar, all JT would reveal is that he uses French, American and Hungarian oak barrels for aging. Once the wines have aged, it’s time to create the final secret blends.
Region: Monterey County
Country: United States
The Seifried story began in 1973 when Austrian born Hermann Seifried and his New Zealand wife Agnes had a dream of making wines in New Zealand’s sunshine capital – Nelson. From very small and modest beginnings when Hermann and Agnes grafted the vines late into the night, to today when all three Seifried ‘children’ have returned home to play their part in growing the family business. Seifried Estate is a company devoted to sustainable wine-growing and producing the very best Nelson has to offer.
Country: New Zealand