New Releases

Taft Street Winery

2018 Rose of Pinot Noir, Russian River Valley

This Rosé shows real Pinot Noir complexity and elegance, yet lends itself nicely to casual entertaining. Aromas of strawberry and white peach lead to nectarine and raspberry notes that complement the wine’s bright acidity.

Paul Mathew Tasting Room

2016 Cab Franc, Alegria Vineyard

Our 100% Cab Franc and 100% stainless steel fermented wine is a pure example of fruit. Showing bright cherry fruit and so many subtle nuances. A great food wine. Made by a Pinot guy! Think Loire Valley

Zo Wines

2017 Carignane, Alexander Valley
2017 Zinfandel, Dry Creek Valley

New Release for Labor Day Weekend! Beautiful and delicious wines ready to kick off your Labor Day Weekend festivities! Schedule your Farmstay Wine Experience at the ZO Wines Estate and gain access to these limited produced wines. (707) 794-6060 3232 Dry Creek Road Healdsburg, CA 95448

Zo Wines

2016 Zinfandel, 3232

Introducing the first wine released by ZO Wines! This soft and approachable Zinfandel has 15% Petite Sirah. We created a unique label for our Inaugural wine release, 3232 refers to the address of the Estate and Winery! Only 70 cases produced.

Zo Wines

2017 Sauvignon Blanc

The ZO Wines Sauvignon Blanc was hand crafted with the French Loire Valley in mind. The nose is tropical and floral with a soft mouth feel. Oak fermented that results in a smooth 12.9% ABV.

Hudson Street Wineries

2017 Burnside Road Sauvignon Blanc - Dry Creek Valley

Cool nights, warm days lend a structure and complexity to the balance and finish length of this region's varietal. Come visit us soon for a sampling of this most distinct, style of Sauvignon Blanc.

Colagrossi Wines

2016 Dry Creek Ciliegiolo

This unique Italian varietal is generally used as a blending grape for Chianti. It is a very mid-palate wine..with no real entry or finish. We chose to keep it as close to 100% as possible. So we aged it in 1/3 New Hungarian and 2/3 neutral French for 15 months. We decided to do a 95% Ciliegiolo and 5% Sangiovese. What we ended up with a very fun, integrated, cherry, plum , gently oaked easy drinking wine...perfect with some light charcuterie. Saluté

D'Argenzio Winery

2017 Dolcetto, Foxhill Vineyard
2017 Negroamaro, Foxhill Vineyard

2017 Negroamaro Foxhill Vineyard Harvest Date: 08/28/18; Brix at 19; TA 8.2; pH 3.1 Grown traditionally in Puglia, the heel of Italy, this variety can stand lots of heat; therefore, it is all about acidity and tannin. The vineyard is situated in Mendocino Co. and gives a different point of view of this variety; great food wine and a potential blending component for our future Super Tuscan style reserve. 2017 Dolcetto Foxhill Vineyard Harvest Date: 08/28/18; Brix at 25; TA 6.5 g/L; pH 3.5 From northern region of Italy, Piedmont, this wine gains its name by the slightly fruity structure that it possesses. This vineyard is nestled in Mendocino Co. and promoted a rich presence of earthy notes, along hints of prunes and licorice; representing this variety well. 2017 Sangiovese Russian River Valley Harvest Date: 9/08/18; Brix at 23; TA 7.2; pH 3.3 In the Northern side of the RRV, 2017 Harvest Year hosted a mild summer with a few short bursts of heat, promoting some riper flavors yet maintaining the savory character that this variety possess. In the Vineyard, we maintained a generous canopy so our fruit kept bright acidity and good structure.

D'Argenzio Winery

2016 Anthess Falanghina
2016 Anthesis Picpoul Blanc

Their first release includes 2016 vingates of: Pinot Noir, Chardonnay, Picpoul Blanc, and Falanghina. The picpoul blanc and falanghina are especially unique as they are orange wines. Located in the northern city of Laytonville, way North at 2700 feet of altitude grows our Falanghina. This is a traditional white aromatic southern Italian variety grown around the Vesuvius for thousands of years. This site promotes ripeness of the fruit and maintains a lower sugar concentration with an excellent expression of acidity and minerality. Our harvest dates ranges between October 14th and October 21st, and our 100 percent whole cluster fermentation lasts 30-35 days to promote color extraction from the white skins of our Falanghina, hence the orange color.