The Land

Contra Costa County is a land of extremes—intense sun, old vines, and deep, sandy soils that have preserved some of California’s most historic plantings. Contra Costa County lies in the eastern reaches of the San Francisco Bay Area, where the Sacramento and San Joaquin Rivers converge to form the Carquinez Strait. These own-rooted Mataro (Mourvèdre) vines, many over a century old, thrive in the well-draining, phylloxera-resistant sands near the Sacramento River Delta. The warm days ensure full ripeness, while the cooling influence of the nearby waterways brings freshness and lift, allowing for wines of both concentration and balance. This is California heritage winemaking at its finest—old vines speaking with quiet power through the hands of a skilled vintner.

The Wine

The 2021 Sandlands Mataro is a pure, unadorned expression of old-vine Mourvèdre—dark, earthy, and structured, yet vibrant and restrained. Aged in neutral oak to highlight its sense of place, the wine unfolds with notes of blackberry, dried plum, and black cherry, underscored by hints of wild herbs, crushed stone, and a touch of smoked meat. The palate is taut and energetic, with firm tannins and bright acidity lending precision to its deep, savory core. A mineral-laced, slightly saline finish lingers, and with the few years of age, this wine is showing beautifully right now!

The People

Tegan Passalacqua, the mind behind Sandlands, has built a reputation for championing California’s forgotten vineyards—particularly those rooted in sandy soils and planted to lesser-known varieties. As the head winemaker and vineyard manager for Turley Wine Cellars, his deep respect for California’s viticultural history shines through in his own label. His approach is one of minimal intervention: native yeast fermentations, neutral oak aging, and an unwavering commitment to transparency in the glass. With Sandlands, Passalacqua continues to prove that California’s past holds the key to its most compelling wines.

Food Pairings:

1. Smoked Pork Shoulder with Garlic and Herbs – The wine’s dark fruit and savory depth complement the smoky richness of slow-cooked pork, while its bright acidity cuts through the fat, keeping the flavors lively and balanced.

2. Grilled Eggplant and Halloumi with Chimichurri – The wine’s earthy, herbal notes enhance the smoky char of grilled eggplant, while its bright acidity and minerality provide a refreshing contrast to the salty, seared halloumi and zesty chimichurri.

3. Spiced Lamb Kofta with Yogurt Sauce – The wine’s structured tannins and dark fruit harmonize with the warming spices in the lamb, while its acidity and mineral edge cut through the richness, making each bite feel fresh and vibrant.

The Land

Nestled in the northern reaches of Piedmont, Boca is a hidden jewel of Nebbiolo production, where ancient volcanic soils and alpine breezes shape wines of remarkable elegance and structure. At elevations reaching 400–500 meters, the Vallana vineyards sit in a cool yet sun-kissed pocket of the Alto Piemonte, where warm days and crisp nights preserve acidity and allow for slow, even ripening. The region’s mineral-rich porphyritic soils lend the wine a signature tension and depth, while the influence of nearby Monte Rosa ensures a distinct freshness—hallmarks of Boca’s long-lived, terroir-driven wines.

The Wine

A classic Alto Piemonte expression, the Antonio Vallana Boca 2018 is a finely tuned blend of Nebbiolo (locally called Spanna) with small additions of Vespolina and Uva Rara, which add spice and floral lift. Aged in large neutral botti, the wine balances structure with finesse, offering aromas of dried rose petals, wild berries, crushed herbs, and a hint of smoke. The palate is vibrant and layered—red currant and sour cherry glide over a framework of firm yet refined tannins, underpinned by a core of bright acidity and earthy minerality. The finish lingers with whispers of orange peel, anise, and wet stone, promising years of graceful evolution.

The People

The Vallana family has been crafting wines in Alto Piemonte since the late 18th century, with a philosophy rooted in tradition and patience. Today, Marina and Francis Vallana continue their ancestors’ legacy, respecting the slow rhythm of Nebbiolo and the unique voice of Boca’s terroir. Their approach is minimal intervention—letting the land and vintage speak—while maintaining the precision and aging potential that have made Vallana a benchmark producer in the region. Their wines are a testament to time-honored craftsmanship, capturing the soul of Boca in every bottle.

Food Pairings:

1. Braised Lamb Shoulder with Rosemary and Polenta – The wine’s firm tannins and bright acidity cut through the richness of slow-braised lamb, while its earthy, floral notes mirror the rosemary and deepen the dish’s savory character.

2. Wild Mushroom and Truffle Risotto – The wine’s vibrant acidity and mineral backbone balance the creamy risotto, while its red fruit and herbal nuances enhance the umami depth of wild mushrooms and truffle.

3. Classic Meat Lasagna – Layers of slow-simmered tomato sauce, rich béchamel, and savory ground beef are lifted by the wine’s bright acidity and structured tannins, while its floral and earthy notes add depth to the dish’s savory elements.

The Land

From the rolling hills of Württemberg, Germany’s historic stronghold of Trollinger, this wine is from soils of limestone and marl, lending both energy and finesse. The region’s continental climate, marked by warm summers and cool nights, allows for slow ripening, preserving the grape’s signature freshness while deepening its delicate fruit profile. These conditions shape a wine that is light yet vibrant, carrying the unmistakable fingerprint of its origin.

The Wine

Trollinger—an intriguing crossing of Riesling and Schiava—combines the former’s bright acidity with the latter’s easy-drinking charm. This wine’s expression is lithe and feather-light, with an electric streak of red currant, wild strawberry, and tart cherry. The palate is lifted by brisk acidity, a whisper of herbal spice, and a touch of earthiness, all wrapped in a silky, low-tannin frame. At just a touch above 11% ABV, this is a wine of pure drinkability, best enjoyed with a slight chill and lots of sunshine.

The People

Jochen Beurer approaches winemaking much like his early years as a champion BMX rider—bold, unconventional, and always in motion. A pioneer of biodynamics in Württemberg, he crafts wines with as little intervention as possible, allowing the vineyard to dictate the story. His Trollinger is a tribute to the land, bottled with energy and intention, proving that even the lightest wines can carry profound depth.

 Food Pairings:

1. Charcuterie with Black Forest Ham and Alpine Cheese – The wine’s bright acidity and light body balance the richness of cured meats, while its subtle herbal notes complement aged cheeses like Appenzeller or Gruyère.

2. Roasted Beet and Walnut Salad – The earthy sweetness of roasted beets mirrors the wine’s delicate red fruit, while walnuts and a tangy vinaigrette enhance its lively acidity.

3. Korean BBQ Chicken (Dak Galbi) – Trollinger’s juicy, chillable, low-tannin profile makes it a refreshing counterpoint to spicy, gochujang-marinated chicken, cooling the heat while highlighting the dish’s smoky, caramelized flavors.

The Land

Set in the rolling limestone hills of Prissé in the Saint-Veran appellation, Nicolas Delfaud’s vineyards sit at 350–410 meters in elevation, facing east to capture the morning sun while maintaining the freshness essential for great Chardonnay. The limestone-rich soils, long coveted by top domaines like Leflaive, lend the wine its signature mineral core, while the region’s cool nights help preserve acidity and balance. La Boisserole is set on a gentle slope just north of the town, and the vines are being converted to organic farming. 

The Wine

The 2022 Saint-Véran La Boisserole is pure, expressive, and finely textured. Indigenous yeasts and minimal intervention in the cellar allow this wine to unfold naturally, with aromas of ripe pear, lemon curd, and white flowers, accented by a saline edge. The palate is layered and balanced, showing zesty citrus, orchard fruit, and a fine chalky minerality, all carried by a lively tension that lingers through the finish. A touch of neutral oak rounds out the texture, adding subtle depth without overshadowing the wine’s precision. An incredible value White Burgundy!

The People

Nicolas Delfaud’s journey to winemaking was unconventional but deeply rooted in passion. Originally from the suburbs of Paris, he began his career as a sommelier and store manager in a small four-star hotel, where his love for wine solidified. At 32, he pursued formal winemaking studies at Mâcon Davayé, gaining hands-on experience at Château des Rontets in Pouilly-Fuissé before launching his own domaine in 2015. Renting 4 hectares of Chardonnay and Gamay in Verzé, he committed from the start to organic farming, believing that true wine is made in the vineyard. His first vintage in 2016 was made in a small garage behind a plastic curtain—a humble beginning that has since evolved into something remarkable.

Food Pairings:

1. Grilled Trout with Almonds and Brown Butter – The wine’s bright acidity and mineral backbone cut through the richness of the brown butter, while its citrus and orchard fruit notes enhance the delicate flavors of the fish.

2. Roast Chicken with Herbes de Provence – The subtle oak influence and chalky texture of La Boisserole complement the crispy, herb-crusted skin and tender meat, making for an elegant yet comforting pairing.

3. Caramelized Onion and Comté Tart – The wine’s vibrant acidity balances the richness of the cheese, while its mineral depth enhances the savory-sweet complexity of caramelized onions.