Estate

Bedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson and Chris Cottrell. Morgan, son of Ravenswood founder Joel Peterson, grew up on the family's Sonoma Mountain estate and made his first wine at age five. He earned his Master of Wine in 2017 — one of the youngest in the program's history.

The eponymous Bedrock Vineyard sits in Sonoma Valley. First planted in 1854 by William Sherman and Joseph Hooker, replanted by Senator George Hearst in 1888 after phylloxera, the site holds field-blend vines now well over a century old. Morgan acquired it in 2005.

Farming

Bedrock is Certified Organic and Regenerative Organic Certified. The estate vineyard and heritage sites across Sonoma, Contra Costa, and Amador counties hold old-vine field blends planted by California's nineteenth-century immigrant farmers — Zinfandel, Mourvèdre, Carignane, Petite Sirah, Alicante Bouschet, and other Mediterranean varieties co-planted in the same rows, the way the state was farmed before single-varietal blocks took over.

The farming is no-till, with twenty-plus cover crop species and season-adapted grazing. Many of these sites carry no appellation protection. Their preservation is the project's central commitment.

Estate

Domaine de la Grand'Cour is an eleven-and-a-half-hectare estate in Fleurie, run by Jean-Louis Dutraive — third generation of the family on the property. Jean-Louis came up alongside Marcel Lapierre and Yvon Métras, part of the small circle of Beaujolais vignerons who refused the commodity path when the rest of the region had largely been swallowed by industrial Nouveau production.

His eldest son Justin runs his own small domaine of under two hectares elsewhere in the cru, first vintage 2015. The Famille Dutraive label was created in 2016 after a hailstorm decimated estate fruit. It carries wines made by Jean-Louis's children — Justin, Ophélie, and Lucas — from purchased grapes farmed in the same spirit.

Farming

Certified organic, but the practice goes deeper than the certification. Whole-cluster fermentation, native yeasts, no additions, aged in concrete. No filtration. The wines carry a register of granite and red fruit and something close to florals — Gamay shaped by the way it is made as much as the soil it comes from.

Estate

The Cavallotto family has farmed Bricco Boschis in Castiglione Falletto since 1928. They began estate-bottling in 1948, when most Piedmont growers were still selling fruit to négociants. Four generations of that continuity have produced an institutional depth few Barolo estates can match.

Vinification

Long macerations. Large Slavonian oak. The Riserva Vigna San Giuseppe ages for close to a decade before release. In a region where shorter macerations and French oak have become common, the Cavallotto approach has not changed. The wines are built on patience and structure rather than early approachability.

Estate

Phelan Farm is the thirty-three-acre estate of Rajat Parr in Cambria, on California's SLO Coast. Parr was Wine Director of the Mina Group for more than a decade, overseeing programs across twenty-five-plus restaurants. He co-authored Secrets of the Sommeliers (2010) and The Sommelier's Atlas of Taste (2018) with Jordan Mackay.

The estate sits at 1,400 feet, four miles from the Pacific. Fog rolls through daily. The soils are calcareous — marine sediment pushed up from an ancient seabed. The result is a growing season that has more in common with Burgundy's Côte d'Or than with most of coastal California.

Farming

Regenerative. Sheep graze the vineyard rows. No irrigation. Native yeasts, no fining, no filtration. Whole-cluster fermentation and restrained extraction — the goal is wines built to age, structured by acid and site rather than ripeness.

Varieties

Pinot Noir and Chardonnay are the foundation, but Parr has planted Jura and Savoie varieties that suit the site's cool, calcareous conditions — Savagnin, Jacquère, and Chardonnay Rosé among them. The range is deliberate: these are grapes that belong on limestone.

Parr Wines

Phelan Farm sits at the top of the Parr Wines project. Brij covers Central Coast appellation work. Scythian reaches California-wide. Each tier extends the same winemaking intent across price points, and each was built deliberately rather than assembled from excess fruit.

Estate

Walter Scott was founded in 2008 by Ken Pahlow and Erica Landon. Pahlow came up at Patricia Green Cellars and other Oregon estates before launching the project. The winery is named for his grandfather Walter, a TWA flight engineer, and his nephew Scott.

The work is centered on the Eola-Amity Hills, a sub-AVA of the Willamette Valley where Columbia River volcanic basalt meets cooling Pacific air through the Van Duzer Corridor.

Farming and Vinification

Single-vineyard Chardonnay and Pinot Noir from sites including La Combe Verte (named in tribute to Patricia Green), Freedom Hill, Cuvée Ruth (a Pinot Noir blend named for the parents of business partner Sue Pahlow), and Cuvée Anne (Chardonnay). Indigenous-yeast fermentations, neutral oak for Chardonnay, restrained new oak for Pinot Noir.

Estate

Angela Osborne was born in Auckland, New Zealand, and settled in Santa Barbara in 2006 to make Grenache. The label takes its name from her grandmother Grace. Each bottling is a single-vineyard expression — the premise being that Grenache, planted on the right ground and left alone, is among the most site-revealing grapes there is.

Vineyards

Santa Barbara Highlands sits at roughly 3,200 feet in the Sierra Madre mountains, on decomposed granite and clay loam. Thompson Vineyard, at the other end of the county, grows on sandy loam over limestone. The same grape, entirely different wines. No winemaking intervention bridges the gap — the soil does the talking.

Sister Project

Land of Saints is a separate project Angela runs with her husband Jason and Manuel Cuevas. It works a broader range of varieties and sites at price points that reach by-the-glass and retail placement, but it stands on its own — not a downstream tier of Grace.

Estate

David Duband farms across twenty-three appellations from his base in Chevannes, in the Hautes-Côtes de Nuits — the higher elevations above the main Côte de Nuits villages. The domaine holds parcels from village-level through six grand crus. Certified organic since 2006, with vines ranging from twenty-five to a hundred years old.

Vinification

Whole-cluster fermentation where appropriate, indigenous yeasts, a mix of oak that lets the site come through. The Bourgogne Rouge draws from Côte de Nuits-sourced fruit and serves as a clean entry to the house style. The Hautes-Côtes de Nuits Blanc — Chardonnay from altitude — runs leaner and more citrus-driven than most Burgundian whites at this level.

Estate

Mauro Marengo farms in Novello, on the southwestern edge of the Barolo appellation. The family worked their land as small-holders for generations: wheat, hazelnuts, livestock. They bottled their first commercial wines in 2015. Direction passed to Daniele Marengo, the third of Mauro's children, at age twenty-two. He had just graduated from the University of Turin's Alba branch with a degree in viticulture and oenology.

Vinification

Daniele's instinct is freshness over power. Earlier picking, gentler extraction, indigenous yeasts, fermentations in steel and concrete, aging in medium botte. The estate's three MGAs are Ravera and Terlo on the eastern face of the Novello-to-Barolo ridge and La Volta on the plateau above. Altitudes between 350 and 460 meters, planted on Sant'Agata Fossili marls with Diano Sandstones in the higher zones.

The Wines

The Barolos are bottled as Angela, named for Mauro's mother, and Ravera. The range fills out with Langhe Nebbiolo, Barbera d'Alba Superiore, Dolcetto d'Alba, and Langhe Nas-Cëtta — Novello's native white grape.

Estate

Piero Bagnasco bought the Brandini property in La Morra in 2007 and began converting to organic immediately. His daughter Serena joined in 2011 — the year the estate earned organic certification — and Giovanna followed in 2013. By 2018 the sisters had taken over operations entirely. The estate farms twenty-five owned hectares across La Morra, Roero, and the Alta Langa, plus ten rented, all certified organic. La Morra is the Barolo commune associated with perfume and immediate grace — rose petals, tar, cherry — and the Brandini wines carry that character clearly.

Wines

The Barolo R56 is the flagship — a single-vineyard wine that walks the line between La Morra finesse and structural grip. Polished but not soft, structured but not heavy. The Barolo del Comune di La Morra is the communal bottling, approachable younger than most Barolo without sacrificing depth. Filari Corti is the Langhe Nebbiolo — bright, immediate, grown from the same organic vineyards. The Langhe Arneis Le Margherite brings white flowers and mineral focus from high-altitude Roero sites. The Alta Langa Brut is traditional method sparkling from Pinot Noir and Chardonnay grown above 400 meters.

Estate

Catherine and Pascal Mazet established their domaine in 1981 in Chigny-les-Roses, on the northern slopes of the Montagne de Reims. The village sits in Premier Cru territory. Their son Olivier joined in 2019. Certified organic since 2009.

Wines

A solera foudre has been running continuously since the domaine's founding — over forty years of reserve wine feeding into each blend. Minimum five years on lees before disgorgement. The cuvées range from zero-dosage Nature to the solera-blended Unique, all from Premier Cru fruit grown across Chigny-les-Roses and Ludes. Four grapes: Pinot Noir, Chardonnay, Pinot Meunier, and Pinot Blanc.

Estate

Martin Muthenthaler farms steep terraced vineyards in the Spitzer Graben, a side valley of the Wachau carved into granite and gneiss above the Danube. The terraces are ancient — some predate written records of the region. The farming is by hand — it has to be, on slopes this steep. No herbicides, no pesticides, no shortcuts.

Wines

The Riesling Bruck has a crystalline precision shaped by the steep slope and the Danube's moderating influence. The Grüner Veltliner Oberarnsdorf runs textured and savory. The Rosé vom Gneiss, from Zweigelt, is pressed rather than macerated — mineral and dry. These are wines defined by the terraces they come from.

Estate

Katharina Wechsler farms on limestone soils around Westhofen in Rheinhessen, a region that has shed its bulk-wine past through precisely this kind of focused, site-driven work. Her parcels include Kirchspiel and Morstein — grand cru-caliber sites that are still among the least expensive serious terroir in Germany.

Wines

The Rieslings carry a mineral backbone and savory depth drawn directly from the limestone. The Silvaner — a grape Rheinhessen has a strong historical claim to — is textured and precise in her hands. Both varieties are fermented with indigenous yeasts and see minimal intervention. Quiet intensity rather than volume.

Estate

Sadon Huguet is a former consulting enologist who started his own project in Bordeaux. First vintage was 2019, from two hectares of parcels in Saint-Émilion and Blaye. No sulfur is added at any stage — a deliberate choice that prioritizes terroir over appellation politics.

Wines

Merlot and Cabernet Franc from the right bank, vinified without sulfur additions. The wines are fermented with native yeasts in small vessels.

Estate

Stéphane Rousset farms in the northern Rhône's historic communes of Gervans, Érôme, and Crozes-Hermitage. His holdings include Les Picaudières, which Ted Vance considers the finest vineyard in Rousset's stable, and Les Rivoires, a set of east-facing granite parcels across the river in Saint-Joseph.

Wines

Syrah from Crozes-Hermitage and Saint-Joseph. Whites from old-vine Marsanne, aged in a mix of stainless steel and French oak.

Estate

The Garon family has lived in Ampuis since the fifteenth century. Jean François and Carmen Garon replanted abandoned slopes in Côte Rôtie in 1982. Two sons now work alongside them. Holdings total seven-plus hectares, roughly five of which sit within Côte Rôtie proper.

Wines

Syrah from Côte Rôtie across multiple cuvées, plus Viognier from Saint-Joseph and an entry-level Côtes du Rhône. The top bottlings are "Lancement" and "Rochins."

Estate

Eric Ughetto, a former Parisian fireman and one-time mayor of Gigondas, and his wife Sophie took over her family's vineyards in the early 1990s. Certified organic since 2000. Five hectares of fifty-year-old vines on the north side of the Dentelles de Montmirail. One parcel at 150–160 meters on iron-rich red clay and cobbles; the terraces climb to 260–300 meters on quartzite, limestone, and alluvium.

Wines

100% whole cluster, natural fermentation, one daily pumpover in concrete, forty-five-day maceration. Aged in neutral concrete and large old oak. The blend runs roughly 70% Grenache, 15% Mourvèdre, 15% Syrah.

Estate

The Latoracca family's cantina takes its name from the historic church adjacent to their home in Venosa, Basilicata. Vineyards sit at 400–550 meters altitude within the Aglianico del Vulture zone. Three parcels yield five independently bottled terroirs, all from massal-selection old-vine Aglianico. Soils range from calcareous alluvium to dark volcanic clay and friable tuff.

Wines

Aglianico del Vulture across multiple terroir-driven cuvées. The entry-level "Liscone" is built for by-the-glass service. "Messer Oto" comes from the calcareous alluvium parcel.

Estate

Scala works within the Cirò DOC in Calabria, producing Gaglioppo and Greco Bianco from the ancient appellation on Italy's Ionian coast. The range spans Rosato, Rosso Classico Superiore, and Riserva.

Estate

Sergio Arcuri is a fourth-generation grower in Cirò Marina, born in 1971. Six certified organic hectares sit within the Cirò Classico zone, on soils high in calcareous material near the coast. Cool maritime winds moderate the growing season. The "Più Vite" Riserva comes from seventy-year-old vines on the clayey Piciara vineyard and is produced only in select years.

Estate

Federico Graziani farms on the northern slopes of Mount Etna under the Mareneve label. Volcanic soils at altitude — black ash, pumice, and ancient lava flows. The vines grow in terraced plots that can only be worked by hand.

Wines

Nerello Mascalese and Carricante from volcanic terraces. Etna reds that trade power for elevation and finesse. The whites carry the mineral intensity of the volcanic soil without heaviness.

Estate

Etna Barrus Contino produces Etna Rosso from Nerello Mascalese and Nerello Cappuccio on the volcanic slopes of Mount Etna.

Estate

Carmelo, born and raised in Las Palmas de Gran Canaria, studied with Dirk Niepoort before returning to the island in 2017. Vineyards sit at 1,100–1,460 meters on mostly east-facing steep sites, in an arid climate averaging 134 millimeters of annual rainfall. Soils are orange volcanic sand, silt, clay, and rock. Organic farming.

Wines

Listán Negro is the dominant variety — one of the pre-phylloxera grapes that survived on the islands because the pest never reached the Canaries. "El3mento" is a collaboration with Luis Cândido da Silva of Quinta da Carolina, aged in amphora.

Estate

Pablo Soldavini works the terraced vineyards of Ribeira Sacra in Galicia — steep slate hillsides above the Sil river gorge. The terraces are ancient, carved into the canyon walls. Some of the most dramatic vineyard landscapes in Europe.

Wines

Mencía from slate terraces. The grape produces wines with a dark-fruited, mineral character shaped by the extreme terrain. Ribeira Sacra is one of Spain's most exciting emerging regions for serious wine.

Estate

Ricardo Alves and Frederico Machado founded the Arribas Wine Company in Bemposta, Trás-os-Montes, with less than 600 millimeters of annual rainfall. Frederico completed a Master of Enology at UTAD and worked harvests with Dirk Niepoort in the Douro, in Alentejo, Oregon, and Australia before committing full-time. The winery is a partially underground rock and concrete building, expanded in 2020.

Wines

"Saroto" is the core line across Tinto, Branco, Rosé, and Palhete. "Quilometro" is the top cuvée. Field blends of Verdelho, Malvasia, Rufete, Bastardo, and other regional varieties.

Estate

Leonardo Erazo works in the Guarilihue area of Chile's Itata Valley, the site of the first Spanish Conquistador settlements in the sixteenth century. Ancient bush vines of País — 150 to 300 years old — grow dry-farmed on pink and orange Cretaceous granite. Some younger volcanic soils in the mix. Organic and biodynamic. Fermentation happens in concrete eggs, amphoras, large wood vats, and food-grade polymer containers. Pressed on a vertical wooden press.

Wines

País is the project's heart — "Volcánico" from volcanic soils, "Granítico" from granite. Cinsault from old plantings adds breadth. "Pipeño" is the liter-format daily wine. Single-vineyard cuvées "Las Curvas" and "El Túnel" are produced from individual old parcels.