Two Shepherds Trousseau Gris 2024
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The Land
There is exactly one commercial planting of Trousseau Gris left in California, and this is it. The Fanucchi-Wood Road Vineyard sits in the Russian River Valley, planted in 1981 by Peter Fanucchi's father back when the grape was still called Grey Riesling and was widely planted across the state. Everything else got pulled out. The site is sandy Russian River bench land, cool and fog-influenced, with morning marine fog burning off into warm afternoons and then dropping cold again at night. Trousseau Gris is a pink-skinned mutation of the Jura's Trousseau, and it needs precisely this kind of long, cool ripening window to hold its acidity while the skins develop color. Two Shepherds farms it as a neighbor; the vineyard is down the road from their own place in Windsor.
The Wine
100% Trousseau Gris, destemmed and fermented on its skins for about five days before pressing to neutral vessel. That short skin ferment is what gives the wine its color, a pale copper-pink that is neither white nor rose and does not try to be either. Five days is enough to pull texture and a light phenolic grip without the wine going bitter or tannic. Expect white peach, watermelon rind, dried orange, wet stone, and a savory, almost herbal note underneath, dry and quite high in acid with a lightly grippy finish. 2024 in the Russian River Valley ran cool in spring, warm through midsummer, then mild in the days and genuinely cold at night through harvest, which let the fruit hang and hold acidity.
The People
Two Shepherds is William Allen and Karen Daenen, working from a small farm in Windsor. Allen started the label in 2010, Daenen became a partner in 2015, and the operation has stayed deliberately tiny. They hand-farm their own organic Grenache and Grenache Gris, keep goats and a donkey, and lease specific rows from family-owned growers around northern California so they can dictate the farming and pick on their own terms. The Fanucchi partnership has run for well over a decade of consecutive harvests. Their range is built around Rhone varieties and skin-fermented whites, and this wine sits squarely at the intersection.
Food Pairing
The light grip and salinity make this unusually good with food that is hard to pair. Try it with pork banh mi, a summer tomato and peach salad with burrata, grilled shrimp tacos with cabbage slaw, or a plate of prosciutto and melon. The skin texture stands up to chile heat and herbs where a straightforward white would disappear, and the acidity handles vinegar and pickles. Serve it cold, around 50 degrees, in a white wine glass.
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Sonoma County, located west of Napa Valley and stretching to the Pacific Ocean, is a large and diverse wine region in California. With a history of winemaking dating back to the 19th century, Sonoma's varied terroir allows it to grow grapes in multiple places throughout the region. Bordered by the Mayacamas Mountains on the east and the Pacific Ocean on the west, the county encompasses a range of climates and soils. The Russian River Valley, known for its cool climate influenced by fog, is acclaimed for Pinot Noir and Chardonnay. Alexander Valley, further inland and warmer, excels with Cabernet Sauvignon. The Sonoma Coast, a region directly influenced by the Pacific's cool breezes and fog, is gaining recognition for elegant, cool-climate wines, particularly Pinot Noir and Chardonnay. This diverse landscape provides the fruit for an array of styles.
California - Sonoma County
Trousseau is a light-skinned grape variety with origins in the Jura region of France, where it is valued for producing pale red wines with a distinctive savory and spicy character. Known locally as Bastardo in Portugal and increasingly gaining attention in California, particularly in regions seeking lighter-bodied reds, Trousseau yields wines that are often marked by bright acidity and earthy undertones. Its aromas can range from red berries and cherries to forest floor and a peppery spice, making it a unique and intriguing variety for those seeking something beyond the more common red grapes.
Trousseau
Practicing Organic vineyard farming involves growing grapes using organic methods—avoiding synthetic fertilizers, herbicides, pesticides, and fungicides—but without formal certification. Wineries adopting this approach prioritize environmental health, soil vitality, and biodiversity, using natural practices such as composting, cover cropping, and manual pest control. Many small wineries opt for practicing organic methods rather than pursuing official organic certification, primarily due to the significant cost, paperwork, and time commitment involved in certification processes. As a result, practicing organic is a popular choice among boutique and artisanal producers who remain committed to sustainable agriculture while managing budgetary constraints.
