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Vintage
Wine
Color
Rating
“We’re aiming for a Montrachet or Meursault style,” says Michael Browne—and this gets remarkably close. It’s electric on the palate, driven by terrific salinity and a fantastic, saline-acid grip. Lemony brightness cuts through layers of crushed Marcona almonds, green apple, and crunchy pear. There’s wonderful weight and richness, yet it stays precise, focused, and energetic throughout—totally vibrant and full of tension. That juicy acidity settles on the palate the way a good Montrachet does, but with its own lively edge. Wente clone; 12 months in concrete followed by 3 months in stainless steel, then 15 months in 38% new French oak barrels.
Hitting all the classic RRV markers, this opens with a deep baseline of dark berry fruit, cola spices, cocoa powder, and blood-orange richness. There’s wonderful freshness throughout, with juicy dark berry flavors and fine cedarwood spice. Crisp, crunchy red berry notes layer seamlessly with clove and warm baking spices. This is Michael Browne’s 29th vintage, and it’s one you’ll want to hold and revisit many times over. Clones: Pommard, 667, 777, 828, 115, Mt. Eden, 23, and Swan. Aged 15 months in 45% new French oak, 18% once-used French oak, and 33% neutral French oak.
This Rosé is 70% Grenache and 30% Pinot Noir, fermented and aged in stainless steel. It’s bright, clean, crisp, and lightly salty — incredibly easy to drink. Subtle aromatics of baking spice and earthy minerality show on the nose, and the palate brings building richness and a pleasantly medium-weight feel. The Chenoweth family has farmed in Sonoma County for 170 years. Charlie and Amy Chenoweth launched their vineyard management company in 1999 and their wine brand in 2010. From 2010 to 2015, they produced just one Pinot Noir before shifting to vineyard-designate bottlings. In 2017, they expanded the lineup to include a Chardonnay and a Rosé.
This is the winery’s flagship wine from the Green Valley of the Russian River Valley. Sourced from Home Ranch, Treehouse, and Bootlegger’s, it’s a fragrant Pinot that opens with dark-berry fruit, fig paste, brown baking spices, and a touch of underbrush. Crisp tannins support a juicy core, with plenty of warm spice character, a bit of black pepper, and perfumed rose petals that carry through the lengthy finish.
Brightly aromatic, showing expressive white flowers and lemon verbena. Full malolactic fermentation and aging in 30% new French oak add richness to the citrus, apple, and pear fruit, while a hint of well-integrated cedarwood spice comes across more like salted Marcona almonds. The finish builds with a lovely lemon-oil richness. From Bootlegger’s Hill, with three rows of Montrachet clone from Little Boot Vineyard blended in.
On other labels, you’ll see Home Ranch listed as Chenoweth Ranch. This wine is pretty generous, sourced from vines planted on Goldridge soils with classic Pinot Noir clonal selections. It shows rich red fruit, a touch of mulberry, and Christmas-spice warmth, with plenty of Russian River Valley plushness. Dried violets, fig notes, and baked-cherry tones carry through on the finish, supported by firm tannins that build as the wine closes. CIRQ and CHEV also source fruit from this site.
That’s quite a wine. It’s a robust, richly styled Pinot Noir with super-dark fruit, loamy earth, and an intense underbrush and deep-forest character, all threaded with an elegant sea-spray minerality. The wine is also incredibly floral, showing rose-petal lift alongside black-tea tannins and a distinct red-rock minerality that likely reflects the unique red soils of this site. I really love where this wine is in its life cycle — it has just the right balance of ripe fruit and savory nuance.
A blend of 78% Cabernet Sauvignon, 11% Malbec, 6% Merlot, 3% Cabernet Franc, and 2% Petit Verdot, aged 20 months in 75% new French oak. Fruit is sourced from iconic sites including Vadasz in Sonoma Valley, Cherryblock, vineyards in Knights Valley and Alexander Valley, Lancaster, LookOut, Magnolia Ranch, the Chateau St. Jean Estate, and portions of Rancho Salina. The Foley family’s goal has been to restore this winery’s reputation, and with winemaker Mari Wells Coyle, it’s clearly on that path. I tasted the 2022 vintage and scored it 96 points—a remarkable wine from a challenging year. Here in 2023, a cooler and more forgiving growing season has produced another beautifully polished expression. The aromatics are classic Sonoma: bright, fresh red-cherry and forest-berry character, accented by fragrant sagebrush and white pepper. The wine is beautifully crafted and medium-bodied, with loads of energy. The tannins are refined and elegant, and the flavors are bright, lifted, and graceful. Such a delicious, high-toned, expressive wine.
The Sonoma Coast Chardonnay from Chalk Hill is sourced from a mix of sites—Wobkin, Ramal, Chalk Ridge, Rail Road, and additional Russian River Valley vineyards. The fruit is whole-cluster pressed, cold settled, and fermented in French oak with full malolactic fermentation and lees stirring. It is aged 8–10 months in 23% new French oak. The wine offers a heady mix of yellow apple, grilled pineapple, lemon curd, and white peach, all laced with vanilla and well-integrated buttery, toasty oak. Brown baking spices add warmth, while generous, juicy acidity underscores the wine’s plush character and delivers a freshness that’s hard to beat. A decadent wine—yet balanced by its brightness.
There’s a lot going on with this Sauvignon Blanc. It’s fermented in barrel with biweekly bâtonnage for the first two months, then monthly afterward, and aged five months in French oak (12% new). The blend also includes 18% Sauvignon Gris. It’s absolutely delicious—heady and contemplative—with impressive midweight texture and tension. Layers of citrus and orchard fruit mingle with a salty, briny mineral character, accented by white flowers, almonds, and plenty of crushed sea salt on the lengthy, fruit- and mineral-rich finish. A cedarwood spice note is beautifully woven into the fabric of the wine, adding both texture and tension. I love the generosity here; it’s a wine you can pair with food, but it’s equally pleasurable as a solo sipper before or after a meal. Fantastic at this price.
This red comes from the Chalk Hill Estate, a 1,300-acre property with 300 acres under vine. “The site is pretty cold for Bordeaux varieties within Sonoma County,” notes Mari Wells Coyle, VP of winemaking. The wine is fermented in stainless steel and aged 20 months in 52% new French oak. The 2023 is exceptionally elegant, with ultra-fine tannins that coat the palate like cashmere. There’s excellent fruit depth, delivering rich, ripe black-fruit flavors that remain crisp and bright, layered with tobacco and pops of blue fruit on the vivid finish. Full-bodied, full-flavored, and beautifully layered—a gorgeous expression of the estate.
This Bordeaux blend is composed of 37% Merlot, 32% Cabernet Sauvignon, 26% Cabernet Franc, 4% Malbec, and 1% Petit Verdot. Aged 21 months in French oak barrels, 20% of which were new, it’s a bold, full-bodied, and generously structured red. The nose and palate are layered with dark berry fruit and warm cedar spice, offering both richness and comfort. Notes of dark chocolate complement juicy, spiced plum and a hint of tart raspberry, all framed by firm yet polished tannins. The finish lingers with a touch of dried fig, adding depth and a satisfying sense of warmth. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.
A blend of 75% Sauvignon Blanc and 25% Sémillon, this wine was barrel-fermented and aged in mostly neutral French oak, with about 10% new oak. It underwent no malolactic fermentation, preserving its brightness and lift. The result is a lavishly aromatic white—one that immediately commands attention. Lifted notes of citrus and orchard fruit are layered with subtle hints of vanilla and cedarwood, creating an enticing and sumptuous bouquet. On the palate, the wine becomes leaner and more focused, revealing flavors of yellow apple drizzled with lemon juice, crushed almonds, white flowers, and apple skin. Quite an aromatic and focused white. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.
This 100% Cabernet Sauvignon is barrel-fermented in French oak, a technique that helps soften the tannins and integrate the oak seamlessly—and in this case, to great effect. The wine is medium-bodied and fruit-driven, offering aromas of crunchy red berries accented by hints of pine and mint. On the palate, notes of candied berry fruit emerge, while firm tannins gradually build toward a structured finish. The Colonel’s Vineyard is a small 1¼-acre block planted to Clone 337 Cabernet Sauvignon in 2005. Fermentation takes place in 100% new French oak barrels from Tonnellerie Baron for three weeks, followed by 20 months of aging in French oak, 50% of it new. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.
This Merlot comes from a special block dedicated to Alain Raynaud and his family of Bordeaux and is blended with 11% Cabernet Franc. Aged 21 months in 20% new French oak barrels, it’s crafted in a focused, distinctly Bordelais style—restrained, balanced, and elegant rather than opulent. Subtle aromas of cherry and red currant mingle with cedarwood, sage, and bay laurel. The palate reveals plummy and raspberry fruit framed by firm, fine-grained tannins that build toward a dry, structured finish. This wine would benefit from another year of cellaring to soften its edges and will continue to evolve gracefully over the next 3–7 years. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.
In 2022, the Calluna Estate Cabernet Sauvignon was crafted as a selection of the best lots from the winery’s hillside vineyards. Each of the 12 blocks was fermented separately and evaluated through blending trials after five months in barrel. The final blend comprises 81% Cabernet Sauvignon, 10% Cabernet Franc, 4% Merlot, 3% Petit Verdot, and 2% Malbec. This is a structured, energetic, and finely focused red—nothing soft or loose here. It offers expressive blackberry and violet notes alongside hints of blue fruit and cedarwood spice. A dusting of cocoa powder frames the pure, vibrant fruit, giving the wine both texture and polish. The finish shows excellent length and tension, with subtle graphite and wood smoke. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.
A straightforward Chardonnay sourced from three vineyards spanning from just south of the Russian River to the Petaluma Gap. Picked on the early side, it was barrel-fermented and aged 10 months in 14% new French oak. The wine underwent full malolactic fermentation, resulting in a soft, rounded expression of Chardonnay that still retains a bit of bite—thanks to what feels like apple or pear skin tannins. Layers of lemon, lemon curd, quince, and candied ginger unfold on the palate, accented by hints of buttered croissant drizzled with acacia honey. Bone dry and slightly tart on the finish. Produced by a small, family-run winery with a mostly Pinot-driven portfolio made at their winery and tasting room in downtown Petaluma.
Fragrant cedarwood notes mingle with bright cherry fruit and a hint of wild herbs. Tart, racy acidity gives the wine lift, while firm, fine-grained tannins guide it to a bone-dry, focused finish. This Pinot Noir is crafted from a mix of vineyards spanning the slopes of Sonoma Mountain to the cool, rolling hills west of Petaluma. The grapes were fermented with 15% whole clusters and aged 10 months in 25% new French oak. Produced by a small, family-run winery with a mostly Pinot-driven portfolio made at their winery and tasting room in downtown Petaluma.
Sourced from the organically farmed Sweet Family Vineyard, planted in a protected bowl at 750 feet on the southern end of Sonoma Mountain, the grapes for this Pinot were fermented with 15% whole clusters and aged 10 months in neutral oak. Bright aromatics of candied red berries mingle with cherry wood and apple blossom, leading into a palate bursting with raspberry and strawberry coulis. The tannins are firm, crisp, and crunchy, building toward a dry, spicy finish. Vibrant and expressive, this Pinot Noir would pair beautifully with spiced Mexican dishes or hearty braised meats. Produced by a small, family-run winery with a mostly Pinot-driven portfolio made at their winery and tasting room in downtown Petaluma.
This Pinot Noir is sourced from the biodynamically farmed and organically certified Panther Ridge Vineyard, perched at 900 feet on Sonoma Mountain. The grapes were fermented with 15% whole clusters and aged 10 months in 20% new French oak. The resulting wine shows excellent tension and energy, with a focused personality and subtle dark berry fruit framed by crunchy pomegranate-seed tannins. Notes of blood orange, allspice, and tangerine peel carry through a lively, gently spiced finish. Produced by a small, family-run winery with a mostly Pinot-driven portfolio made at their winery and tasting room in downtown Petaluma.
