Maker: Chris Christensen, Bodkin Wines
Region: Lake Country, CA
Vineyard: Sandy Bend (SIP Certified)
Varieties Sauvignon Blanc
Alcohol 11.7%
Winemaking This is not your blend-into-the-background bubbly. It’s 100% Sauvignon Blanc—with bubbles. Expect lively citrus, melon, and passion-fruit flavors with racy crispness and acidity. The fruit is sourced from local family farmers in Sonoma and this wine is “Brut Zero” with no residual sugar.

About the Producer
Chris Christensen is a self-taught, envelope-pushing vintner originally from rural Iowa. He burst onto the wine scene in 2011 with Bodkin wines, where he’s known for being the first American to make a Sparkling Sauvignon Blanc. He was recently dubbed the “Bubbles Innovator” on Wine Enthusiast’s 40 under 40 Tastemaker list.

Maker Wine Rosé, 2023
Maker: Nicole Walsh, Ser Winery
Region: Monterey AVA, CA
Vineyard: Sweetwater Vineyard (SIP Certified)
Varieties Rose of Grenache
Alcohol 13.6%
Winemaking The Grenache for this Rosé is sourced from the Sweetwater Vineyard in Monterey County. It’s grown on well-draining sandy, clay loam soils—providing some of that richness and density in the final product. After harvest, the fruit is destemmed and given ~8 hours of skin contact to provide texture and complexity, then undergoes cool-temperature fermentation in stainless steel tanks to preserve aromas. The wine remains on the lees for 5 months to enhance the mouthfeel and texture, resulting in a smooth sip right out of the can.

About the Producer
Nicole is a Santa Cruz surfer making big waves in cool-climate wine, growing super rare grapes in rugged coastal terrain. After working in wine around the world—from Michigan to New Zealand to Santa Cruz—she started her label, Ser, which means “to express origin” in Spanish. Ser specializes in unique single-vine, single-varietal wines that are a pure reflection of where they came from.

Maker Wine Chillable Red, 2023
Maker: Terah Bajjalieh
Region: Lodi AVA, CA
Vineyard: River’s Edge Vineyard (CCOF)
Varieties Sangiovese
Alcohol 12.7%
Winemaking The Sangiovese for this 2023 vintage were some of the first grapes to come in from harvest—100% sourced from Rivers Edge Vineyard in Lodi, CA. The winemaking style for this one, carbonic maceration, originated in Beaujolais, France, and is all about minimizing the grapes contact with air during the fermentation process. This forces the enzymatic process to happen inside the berry, giving the final product big flavor and even bigger aroma. The wine comes together with native ferments only—no added yeasts. It’s unfined, unfiltered, and aged in a combination of neutral oak and stainless steel for 5 months before being canned.

About the Producer
A native Californian, Terah Bajjalieh found her love of wine by way of food and refined her unique style from her travels across the globe. She began her career in the hospitality industry studying at the International Culinary Institute in California. After working in wine bars, a Michelin-starred restaurant, and consulting in the Bay Area, Terah ventured off to Europe, where she got her hands dirty in every part of the winemaking process, and mastered the art of crafting perfectly balanced natural wine.

Maker Wine Chardonnay 2022
Maker: Martin Bernal-Hafner
Region: Sonoma County, CA
Vineyard: Hafner Vineyard, Sonoma County
Varieties: Chardonnay
Alcohol 13.7%

Wine Making: 1/2 stainless steel, 1/2 neutral oak. Using holistic farming techniques, Martin Bernal-Hafner of Alta Orsa crafts wines that are good on the planet and good on the palate.

About the Producer: Born and raised in Colombia, Martin Bernal-Hafner’s
winemaking craft is deeply rooted in agriculture,conservation, and a little dash of magic. After his first career in finance, Martin and his wife uprooted their lives and moved to Rhone to learn to make wine. Next stop was Mendoza, where Martin served as protege to Paul Hobbs. He followed Hobbs back to Sebastopol, and eventually partnered with Roger Peng to create Alta Orsa—which pairs regenerative
farming practices with a strong sense of place, and a healthy dose of wonder.

Maker Wine White Blend 2023
Maker: Nicole Walsh, Ser Winery
Region: Arroyo Seco AVA (Monterey, CA), El Pomar District
AVA (Paso Robles, CA)
Vineyard: 51% sourced from Beeswax Vineyard (Monterey),
49% sourced from Creston Ridge Vineyard (Paso Robles)
Varieties: 64% Vermentino 31% Grenache Blanc, 3% Picpoul, 2% Clairette Blanche
Alcohol 12%

Wine Making: This blend combines grapes from two special vineyards—Beeswax Vineyard in Arroyo Seco and Creston Ridge Vineyard in Paso Robles. The Grenache Blanc vines from the Beeswax are on a terraced hillside with river rock and loam soils. The climate here is very cool, resulting in wines with good minerality and marine character. The Vermentino grapes from Creston Ridge are grown in the cool, but sunshine-driven El Pomar District of Paso, adding some brightness to the wine. Each variety is hand-picked and fermented separately, then pressed whole cluster into stainless steel tanks. The wine remains on the lees for several months to develop additional body and texture. Finally, the different varieties are blended with an intention of balancing fruit, acidity, and savoriness.

About the Producer: Nicole is a Santa Cruz surfer making big waves in cool-climate wine. After working in wine around the world—from Michigan to New Zealand to Santa Cruz—she started her label, Ser, which means “to express origin” in Spanish. Ser specializes in unique single-vine, single-varietal wines that are a pure reflection of the rugged coastal terrain they came from.

Maker Skin-Contact "Orange Wine" 2022
Maker: Terah Bajjalieh
Region: Lodi AVA, CA
Vineyard: Bench Vineyard (CCOF)
Varieties:100% Vermentino 
Alcohol 11%

This skin-contact Vermentino is 100% natural, 100% biodynamic, and 100% orange. Fermenting grapes with the skin on creates a bright, terracotta hue and results in a boost of tannins, texture, weight, and vibrant aromatics.

Wine Making: Grapes for the 2022 vintage were farmed with biodynamic practices in Lodi AVA where a Pacific Ocean breeze rolls through creating a cooler climate and adding minerality to the wine. This particular growing season was cooler than the last, resulting in more savory notes vs. last year’s tropical flavors. After harvest, these grapes were destemmed and fermented on skins for 9 days then the wine was pressed and blended with a small portion of pressed, non-skin-contact Vermentino. The wine was aged in stainless steel for 5 months before being canned (native ferment, not inoculated). It’s unfined, unfiltered, and has gone through malolactic fermentation.

About the Producer: A native Californian, Terah Bajjalieh found her love of wine by way of food and refined her unique style from her travels across the globe. She began her career in the hospitality industry studying at the International Culinary Institute in California. After working in wine bars, a Michelin-starred restaurant, and consulting in the Bay Area, Terah ventured off to Europe, where she got her hands dirty in every part of the winemaking process, and mastered the art of crafting perfectly balanced natural wine.