Wine List

100% organic Chardonnay from younger vines grown on clay and limestone. The grapes are pressed and racked straight into concrete tank where fermentation takes place before aging for 8 months. It drinks bright and citrusy with refreshing tartness.

Tannat has been an inspiration for Angeleno Wine Co. since the moment we first tasted it at the Alonso Family Vineyard so many years ago. We see it as the crown jewel of the property and believe it shows the magic and moodiness of vines grown in L.A. county. It’s aged two full years in neutral oak for silky texture and complex flavors of leather, tobacco, black plum and sandalwood.

A blend of Verdeca, Falanghina, Marchione, and Fiano, spomtaneously fermented and aged on the lees for 5-6 monthds. Fresh, stone-fruity, everyday drinking wine.

For 2022, Zini is an all-organic co-ferment of regional varietals: Gelber Muskateller, Sauvignon Blanc, Welschriesling, & Zweigelt. Fermentation is spontaneous and the bright rosato wine is bottled in traditional-to-the-region liter bottles with no fining or filtration and minimal SO2 addition.

100% Chenin Blanc from Clarksburg, CA was gently foot tread prior to pressing then allowed to settle in tank before racking to neutral french oak to ferment in barrel. Notes of pear, green apple, brioche with a kiss of salty/savory. Spontaneously fermented, unfined, & unfiltered.

This refreshing 2022 Cortez blend of 40% Muscat, 30% Sauvignon Blanc, 30% Chardonnay combines boisterous honey and tropical aromas and flavors with a mouthfeel that's vibrant and structured.

70% grenache noir and 30% syrah. Full of spicy, juicy red fruit flavors with a touch of sauvage. Extremely crushable with a slight chill. Organic.

A red & white co-ferment made from biodynamic, estate owned fruit. Unfiltered, with no added sulfur. Light-bodied and dry, with savory black cherry & cherry pit notes.

50/50 blend of organic grapes, hand harvested and fermented via carbonic maceration for nearly two weeks with daily pump-overs. The grapes are then pressed and allowed to complete fermentation with only native yeasts.

Le Dilemme d'Achillé is 100% Niellucciu from 35-year old vines grown in clay-limestone soil. This saignée rosé sees 8 hours of maceration before it is bled off. It is then aged in stainless steel vats for eight months.

A crisp, mineral driven pink wine made from co-fermented direct press red varietals and skin-contact whites grown by us here in North Yuba. Don’t think of it as a rosé, but rather a wine that is slightly pink, made for food and built for aging, but approachable in its youth if you like structure and acid.

87% Chenin Blanc + 13% Muscat left on the skins for a few hours, then fermented until dry in stainless. Secondary fermentation in bottle with Chardonnay musts.

Certified organic Lambrusco grapes. Spontaneous fermentation with native yeast, ancestral method – bottle re-fermentation – unfiltered. Intense red for an old-school Lambrusco, aromatic nose with carnation flowers and blackberry.

Made up of 60% Clairette Blanche and 40% Sauvignon Blanc and in collaboration with Los Angeles-based record store, In Sheep’s Clothing. Foot crushed, 0/0. This wine is tropical and ebullient.

Organically-farmed Grenache Blanc from Zaca Mesa vineyard is foot crushed, spends 4 hours on skins, then is basket pressed to tank. 13 months on gross lees in bottle, then crown-capped. Moved solely with gravity, hand bottled, no fining or filtering, and no added SO2.

100% Biodynamic Malvasia di Candia. Highly aromatic and bursting with notes of pears, peaches, marmalade and lavender. Generously textured on the palate after a week of skin-maceration with tea-like tannins and fine acidity. Aged in acacia barrel and concrete tanks (under flor) and bottled unfined, unfiltered with minimal additions of sulphur.

The 2022 FKA blend is 55% Merlot, 25% Chardonnay, 20% Pinotage from Open Hand Ranch. As always, no fining, filtration, or addition of SO2.

Bright, herby, organic Grenache, with plenty of juicy character and big aromas of flowers and spice. Fermented in the cabonic maceration style, to keep tannins low and dial up that black and red fruit. As ever with La Vrille, there is an imprint of the wild garrigue that lines the vineyards and a bitter note of liquorice in the finish.

78% Sauvignon Blanc and 22% Riesling from Santa Ynez Valley, fermented spontaneously on the skins for two weeks. Bottled without fining or filtration using <10 ppm sulfur.

50% Sauvignon Blanc, 40% Sémillon, 10% Cabernet Sauvignon, direct pressed and aged for 6 months in sandstone jars. Somewhere between a white and a rosé with great texture and notes of melon and citrus.

Organic/biodynamic farming; x soils; grapes are foot stomped, left on the skins for 1 week, then racked into neutral oak for 8 months, before bottling, unfined/unfiltered, with minimal added So2

Botrytis alert! Organic, late-harvest Furmint is dry farmed without herbicides or pesticides, hand picked, then spontaneously fermented in oak. As with most botrytized wines, some residual sugar is present — if not for the incredibly high natural acidity, these wines would be overly sweet and flabby. Bottled unfiltered -- tons of honeyed stone fruit, mint and thyme with a touch of salinity.

A blend of 1/3 Pinot Noir grapes ecologically farmed from Morning Mist Vineyards and 2/3 Mountain Rose apples biodynamically farmed from Mount Hood Organics, bottled as a petnat, native yeast fermented, zero/zero

Marco has been fanatically tending the vineyards and making the wine at his family's 10th century castle, as well as helping his wife to run the best hotel/restaurant in town, since 1989. A darker, richer rosato that is 100% Lagrein and spends 36 - 48 hours on the skins. Black cherry, tart cranberry fruit with a earthy nose.

The Barbba cuvée is a unique co-ferment of three local red grapes (Babić, Lasina, Plavina) and one white grape (Maraština). A portion of the grapes were given a quick 6 hour maceration, and the rest were macerated for 3 days. Fermented and aged in old oak. Unfined, unfiltered with just a touch of sulfur at bottling. Bursting with juicy cherries, with hints of chocolate and earthiness.

The 2021 Trousseau + Pinot Noir takes the place of the Trousseau in this vintage. The wine turned out beautifully. Sweet red cherry fruit, cedar, tobacco, spice, dried flowers and rose petal are all nicely lifted, with gorgeous aromatic presence from the 100% whole clusters.

Almost black in the glass, it is viscous, perfumed, sanguine and dry with penetrating acidity and lip-smacking length. Fermented on the skins in Qvevri without added yeast and then aged for 9 months before being bottled unfiltered.

Genetically identical to Vermentino, this Pigato comes from the Ligurian Riviera between the hills and the Mediterranean sea. It's saline and wonderfully crisp, with white stone fruit, citrus peel, and dried Mediterranean herbs with fresh acidity. A delicious seafood white!

Arnot-Roberts has played a huge part in advocating for naturally produced, single-vineyard bottlings from the Golden State. Fermentation in stainless-steel gives the wine its precision, while aging in neutral oak barrels lends a creamy textural quality. The Watson Ranch Chardonnay is expressive and balanced, showing notes of pear, hazelnut, and apricot, with chalky undertones and stony minerality; zesty, balanced, and all around delicious

100% Chenin Blanc from 40 year old vines. Dry and mineral driven, complex and spiced with dried citrus, pine, walnut, and yellow pear. A real powerhouse that would drink well with anything creamy or braised

Organic Riesling grapes were hand-harvested underwent fermentation with indigenous yeast. Aged in old barrels for 31 months on the lees and bottled with no filtration, fining or added sulphur.
High quality Riesling from south facing slopes. This is rich and full bodied and is best served with food.

100% Hárslevlü, a local grape grown in volcanic soils of the Somló region. Smoky, saline, and mineral-driven with the iconic structure of white wines from this region.

100% Grillo from Alessandro's top sites in the Alcamese hinterland above the idyllic Gulf of Castellammare on western Sicily's northern coast. The grapes are harvested slightly over-ripe and see a 3 day maceration prior to pressing and élevage in old chestnut casks. Unfined, unfiltered, minimal SO2 at bottling.

Doccia Fredda is a fresh and intense blend of organic Trebbiano & Passerina. The nose expresses notes exotic fruit and the palate is fresh and intense, with the right amount of funk to make this refreshing complex.

100% organic, whole-cluster Melon de Bourgogne, macerated on the skins for one week, before being pressed into concrete tanks for a 6-month spontaneous fermentation. Hazy orange in color with notes of hay, stone fruit, white flowers.

Asprinio is a white grape variety that is exclusively grown in the Campania region of southern Italy - specifically the northern part in the Caserta province. Light amber, a touch cloudy and gold in color color with a rich texture. This wine was aged in Amphora. The profile of this wine is beautiful, unique yet with a freshness of citrus fruits and herbs.

The Buccia is a firm, serious, savoury style of orange skin contact wine made from 100% Ottonese. If you like the depth, structure and fascinating textures of the best versions of Italian skin-contact wines, this example is worth an investigation. 0/0

70% Ottonese, 20% Trebbiano, 10% Moscato grapes grown in Lazio, macerated for several days, fermented and aged on the lees for 8 months in fiberglass vats. Expect a barrage of tropical notes, notably passion fruit, with a bright acide streak. No added sulfites, unfined, and unfiltered. Biodynamic farming.

Carefully selected Malvasia di Candia ferments spontaneously and sees 6 months of skin contact in steel. The wine then ages 6 more months before being bottled with no added SO2. Rustic and serious. lemon marzipan with tangerine peel, gingerbread and stone fruit.

Garganega and Trebbiano di Soave grapes harvested by hand after spending 2 weeks longer on the vine than usual. Fermented with indigenous yeast in stainless steel and kept in the skins for 6 months. No fining, filtration or added sulfur. Medium to full body with amazing concentration of ripe citrus and stone fruit flavors, rich and precise.

Super elegant, copper-colored wine from Calabria, bridging the gap between orange and rosé. Biodyamic Gaglioppo is spontaneously fermented and aged in Georgian qveri for 9 lunar cycles.

A combination of Grenache, Syrah, Mourvèdre, and Counoise, whole-cluster pressed, settled in a cold tank for 24 hours, then fermented and aged “sur lees” in stainless steel barrels. No ML fermentation.

Ojaleshi often passes for a rosé, but here it’s made as a very convincing red wine, with surprisingly deep color and a floral, peppery nose. Full of crunchy redcurrant and cranberry fruit, it’s juicy, with fine, but grippy, tannins and subtle hint of smoke.

As the amusing label suggests, this wine walks the line of rosé and red. Crunchy and juicy sour cherry and a great acid streak. Only 2,900 bottles produced.

100% Gaglioppo from 40 year old vines in Calabria, IT. Spontaneously fermented, aged in stainless for 9 months, and bottled with no clarification or filtration, this hazy gem is the perfect pairing for your antipasto or charcuterie & cheese board.

100% Montepulciano d’Abruzzo. Grapes were hand-harvested, pressed, and macerated with the skins for a day. Fermentation takes place in stainless using wild yeasts. Unfined, unfiltered, no SO2.

A blend of 80% Grenache and 20% Tempranillo sourced from Napa Valley’s Atlas Peak AVA, it’s then fermented and aged in 400L puncheons under a sherry yeast flor for 3 months and an additional elevage for 15 months. Flavors of bitter watermelon rind, orange zest, sweet prosciutto, strawberries and cream, orange caramel and a salty acidity.

Petra Bredova’s production is defined by Ryšák. Initially reticent and peppery, its perfume develops: rose hips, cedar, camphor and sour cherries. It is delicate, complex; yet aromatically masculine. On the palate it is lean yet rich in umami with a gently tannic grip

A delightfully cloudy bottle of pét-nat, made from Welschriesling, a grape which confusingly bears no relation to Riesling proper. Marvla Tindo is an artisanal producer from the ancient Slovakian town of Nitra, where the volcanic soils impart a wonderful smoky, flinty minerality to the wines.

100% Spatburgunder (Pinot Noir) from a plot of Stubensandstein, fermented naturally, then made as a Methode Champenoise sparkling wine, but with no dosage. This cuvee sees a little oak in its elevage, and goes into the bottle un-sulfured. Dry, complex, serious fizz with a little extra texture.

The brilliant golden Champagne opens with a complex nose of fruit, citrus, almond, as well as a touch of spice. The palate is silky and full with delicate bubbles and a pleasant minerality to it. The finish is fruity with Mirabelle plum and a creamy mouthfeel.

45% Pinot Noir, 40% Chardonnay, 15% Pinot Meunier. 1st fermentation with indigenous yeasts, in 228L and 400L oak barrels; 9 months on lees and zero dosage at disgorgement; unfined/unfiltered, with zero added So2. Bright and refreshing, more citrus and mineral than yeast and brioche, with zippy acidity.

This Blanc de Blancs is made with their best parcels, representative of the purity and minerality of the Chardonnay varietal. The grapes are hand picked when fully ripened, then pressed in a traditional style press. Disgorgement is done by hand. No dosage.

Rich and creamy, featuring ripe apricot, pineapple and coconut notes, underscored by smoky minerality and accents of lemon meringue pie and pureed apple. Mouthwatering, with a lasting finish of toasted hazelnut.

This refreshing beauty -- a blend of Nerello Mascalese & Nero d'Avola -- possesses a bright pink hue showing notes of bright and bitter fruit such as blood orange, pomegranate and grapefruit. Balanced with intriguing yeasty notes for roundness, it finishes crisp and fresh.

A sparkler made by a legendary figure of French natural wine. A blend of white-berried Chenin Blanc and the red-skinned Pineau d'Aunis. The vines are an average of 80 years old. Hand harvested, native yeasts, no filtering, and no sulfur is added. Secondary fermentation done in bottle.