We’ve been traveling to France on and off for over a dozen years, tasting our way through the Loire, the Rhone and Burgundy. Among our most memorable experiences were visits to Domaine Henri Gouges, Pierre Gaillard and, most unexpectedly, Domaine de Gouye, where individually staked vines are plowed by a horse named Ramses.

To make Sosie wines we source fruit from several different sites across Sonoma and Napa. We chose these vineyards because each is meticulously farmed to yield ripe, balanced fruit that requires few if any additions in the cellar. Some are at high elevations, some at low, but all share pronounced cooling influences that lend freshness to our wines.

Food-friendly wines strike a balance between flavor and mouthfeel. To achieve that balance we tend to pick early to retain the fruit’s natural acids and to moderate the finished wine’s alcohol content. We limit our use of new oak, use only enough sulfur to preserve the wines, and never add enzymes or stabilizers. We strive to be as hands-off as possible.