FOR AMERICANS, FOOD IS FUEL.
FOR THE FRENCH, FOOD IS PLEASURE.
Introduction and notes for wines poured during
"CHEFS MAKING WAVES"
INTRODUCTION
Greetings fellow cruisers! Thank you for joining us to taste through five Sosie wines and hear our story.
Before we get to the wine, first lets talk about how Sosie wines history and our philosophy.
After years in Silicon Valley’s tech industry, we (Regina and Scott) founded Sosie Wines in 2015. We remain 100% independently owned, giving us the freedom to craft wines that truly reflect our passion and vision.
Regina, is a computational linguist who came to California via UC Berkeley. Scott, from upstate New York, also found his way westward through Berkeley, initially as a physicist and later as a computer scientist. Although our careers began in science and technology, we were captivated by the art and natural beauty of winemaking.
Our winemaking philosophy is deeply inspired by our travels through France, where we admired the intuitive, generational approach of small, family-run vineyards. At Sosie, we strive to blend this Old-World sensibility with the unique qualities of California terroir.
The name “Sosie” means “look-alike” in French, symbolized in our logo by a California grizzly bear carrying a French rooster, embodying our tagline: “California Sun, French Soul.”
Our core values:
Quality: Wines crafted to stand on their own merits.
Low-intervention: Allowing each vineyard’s unique character to shine.
Transparency: Detailed labeling with ingredients and methods, holding ourselves accountable to minimal additives.
Initially, Scott led the winemaking, establishing Sosie’s distinctive style. In 2021, we partnered with renowned winemaker Philippe Melka and his Atelier Melka team, including Maayan Koschitzky (formerly head winemaker at Screaming Eagle). Philippe’s prestigious background includes winemaking at Chateau Haut Brion and Dominus, bringing extraordinary expertise to our wines.
Thank you for tasting with us—we hope you enjoy exploring Sosie!
2022
SPARKLING ROSÉ
Vivio Vineyard
Bennett Valley / Sonoma
Sparkling wine has the unique ability to convey its own effervescence to those who drink it. There’s a reason why they call it “bubbly” after all; that’s how it makes you feel. It’s as true of Dom Perignon as it is of Sosie.
The good times start as soon as you pop the cork. Aromas of blood orange, white peach, and Pink Lady apples. Zesty and creamy on the tongue with flavors of strawberry, watermelon and the citrusy-sour tang of kumquat. The finish is crisp with a trace of Marcona almond.
One of our first wines made by Philippe Melka, this Sparkling Rosé of Syrah spent 18 months en tirage and emerged perfectly balanced, needing a minimum of dosage. At 1.5 grams of sugar per liter, this wine is classified as Brut Nature.
GOLD MEDAL 2025 SF Chronicle Wine Competition
Champagne Method?
Champagne-method sparkling wine is made by fermenting wine twice, with the second fermentation happening inside the bottle itself. Here’s how it works in clear, simple steps:
Make a Base Wine
First, grapes are harvested and fermented into a dry, still wine (no bubbles yet).Second Fermentation
This wine is bottled, and yeast and sugar are added. The bottle is sealed, and the yeast eats the sugar, creating alcohol and carbon dioxide gas—trapping bubbles in the wine.Aging
Bottles rest on their side, aging with the yeast inside. This adds complexity and flavors like toast, biscuit, and bread dough.Removing Sediment (Riddling and Disgorging)
The bottles are gradually turned and tilted (riddled) so the yeast sediment settles into the neck. The neck is then frozen, and the frozen sediment plug is popped out, leaving clear sparkling wine behind.Final Touch (Dosage)
The bottle is topped up with a small amount of wine and sugar (dosage) to adjust acidity levels, then sealed with a cork and wire cage.
That’s it! The Champagne method creates sparkling wines known for fine bubbles, depth of flavor, and elegance.
BRUT NATURE?
At Sosie we strive to always produce a Brut Nature sparkling wine if we can. It all depends on how balanced the base wine is. But what is Brut Nature do you ask. Below is a summary of what the different Brut levels mean.
Brut Sweetness Levels (from driest to sweetest):
Brut Nature (also called Zero Dosage)
Sugar: 0–3 grams per liter, and no added sugar
Taste: Very dry, crisp, pure
Profile: Clean and refreshing, with no noticeable sweetness
Extra Brut
Sugar: 0–6 grams per liter
Taste: Extremely dry, but slightly softer than Brut Nature
Profile: Crisp, mineral-driven, and elegant
Brut (the most common)
Sugar: Up to 12 grams per liter
Taste: Dry, but balanced
Profile: Smooth, fresh, and versatile; perfect for celebrations or food pairing
Extra Dry (or Extra Sec)
Sugar: 12–17 grams per liter
Taste: Slightly sweet
Profile: Soft, fruity, very approachable
Dry (Sec)
Sugar: 17–32 grams per liter
Taste: Noticeably sweet
Profile: Fruity, gentle sweetness; often good with desserts or richer dishes
Most sparkling wine you encounter is Brut, but Brut Nature is gaining popularity among wine enthusiasts who prefer a dry style or minimal intervention.
2023
ROUSSANNE
VIVIO VINEYARD
BENNETT VALLEY / SONOMA
Roussanne is one of the noble white grapes of France’s Rhône Valley, most famously grown in appellations like Hermitage and Châteauneuf-du-Pape. Its name comes from roux, meaning “russet,” a nod to the reddish-gold hue the grape’s skin takes on as it ripens. Known for its distinctive texture and perfume, Roussanne combines richness with precision—think pear, honey, chamomile, and a whisper of almond. It’s notoriously finicky in the vineyard, prone to uneven ripening and rot, but when farmed carefully, it produces some of the most complex and age-worthy whites in the world.
The 2023 growing season gave us what we’d been looking for: a vintage that split the difference between our ultra-cool 2022 and the riper years before. We harvested at 21° Brix—two degrees higher than the previous year but still well below our historical average—and landed at a modest 12.3% alcohol. Call it the Goldilocks harvest: not too cool, not too warm, but just right for capturing Roussanne’s aromatic intensity while keeping its natural vivacity intact.
Bennett Valley
At Sosie, site selection is key to our style of wine. To avoid excessive manipulation during the winemaking process we need to grow the grapes in the right place. We chose that location because of its weather patterns.
Sheltered between three mountain ranges just southeast of Santa Rosa, Bennett Valley sits in a natural bowl that traps the cool morning fog from the Petaluma Gap and San Pablo Bay. Afternoons bring gentle sun rather than searing heat, and marine air reliably drifts back in by evening. That long, drawn-out ripening period gives Roussanne what it needs most: time. The fruit develops its signature golden color and honeyed aromatics without losing the acid spine that keeps the wine balanced and age-worthy.
In warmer sites, Roussanne can tip toward heaviness—lush but low in energy. In Bennett Valley, the cooler climate reins it in. You get texture without flab, richness without heat, and those subtle floral and nutty notes that only emerge when the grape ripens slowly and evenly. It’s an area that rewards patience, and for a producer chasing both elegance and depth, it’s the right match.
Oak barrel Fermentation
We ferment our Roussanne in a mix of used and new French oak barrels rather than stainless steel because oak brings nuance that steel never can. The slow exchange of oxygen through the wood rounds out the wine’s edges during fermentation, softening its natural grip while adding a fine structural backbone from the oak’s gentle tannins. Used barrels lend texture and depth without overwhelming the fruit, allowing Roussanne’s floral and mineral character to shine.
A small portion of new oak joins the mix to give the wine extra breadth and a touch of spice. Roussanne’s fuller body welcomes that added dimension—the new barrels contribute a subtle framework that supports the richness rather than masking it. The result is a white that’s both supple and firm, layered but not heavy, and unmistakably shaped by its time in barrel.
2022
pinot noir
spring hill vineyard
Sonoma Coast
There are literally hundreds of clones of Pinot Noir. Ours is a blend of three: Calera, Swan and Pommard. But perhaps “blend” is too passive a word; it’s more of a dance, a tango if you will, with different partners taking the lead at different times. In this edition, Pommard is the one that will sweep you off your feet.
Wines made from the Pommard clone often exhibit rich, dark fruit flavors such as black cherry and plum, along with earthy and spicy undertones. And that’s what you’ll find in your glass.
There is dark cherry and black tea on the nose followed by a potpourri of woodsy aromas – Bay Laurel Balsam Fir,Sassafras. The dark cherry nose carries onto your tongue, accompanied by Damson plum, Boysenberry, and a full rack of baking spices – nutmeg, cinnamon, ginger, clove, cardamon and vanilla. The finish is tangy with a mid- palate umami that would take a lot of fancy footwork to account for.
2021 Vintage - 94 points - Wine Enthusiast
Petaluma Gap
Petaluma Gap is ideal for Pinot Noir thanks to its unique geographic feature—a gap in the coastal hills that channels cool Pacific Ocean breezes and fog inland. This daily influx of cool air moderates temperatures, creating ideal growing conditions for Pinot Noir grapes, which have thinner skins and are more sensitive to harsh sun and heat. The consistent cooling effect preserves acidity and enhances complexity, producing elegant, balanced Pinot Noir with nuanced flavors.
Small Berries!
Our Pinot Noir vineyard is unique because it produces smaller berries compared to other Sonoma regions, such as the Russian River Valley, which typically yields larger berries. Smaller berries have a higher skin-to-juice ratio, resulting in flavors driven by the skins and soil rather than juice alone. This contributes to a darker, more concentrated Pinot Noir with savory, Burgundian characteristics, including notes of nutmeg, sage, and other earthy spices.
Calera, the secret sauce!
Our Pinot Noir includes three distinct clones: Swan, Pommard 5, and Calera. The Calera clone is our “secret sauce.” Its history is unique: Josh Jensen, inspired by Burgundy wines, searched California for limestone-rich soils similar to Burgundy. He returned to Burgundy, sourced vine cuttings from the legendary Domaine Romanée-Conti, and planted his California vineyard with them. Now known as the Calera clone, it imparts the Burgundian savory notes we cherish, adding depth and complexity to our Pinot Noir.
2022
gsm red blend
rossi ranch vineyard
Sonoma valley
A visitor recently asked why we don’t call our Red Blend a Rhone blend? Given the primacy of French wine and its influence on Sosie, you’d think we would. The truth is, Grenache- Syrah-Mourvèdre blends can be found in many of the world’s wine regions.
In Spain, in places like Priorat and Montsant. In Australia, where GSM blends are produced in Barossa Valley, Clare Valley and McLaren Vale. In South Africa, in the Swartland and Stellenbosch. And in Chile, in the Colchagua and Maule Valleys. These regions – along with California and Washington state – prove the ability of this trio to thrive in different climates and produce diverse expressions.
Aromas of black cherry and black currants, accented by clove and anise reminiscent of gingerbread. Bing cherry, black plum, fig and chocolate flavors with a savory, kirsch-like quality. The finish is slightly grippy which seems to amplify the wine’s cherry and raspberry profile.
93 points - Wine Enthusiast
Why this blend?
Our GSM blend consists of 46% Grenache, 28% Mourvèdre, and 26% Syrah. Grenache adds bright fruitiness, vibrant red berry flavors, and silky texture. Mourvèdre brings structure, earthy complexity, and savory depth. Syrah contributes intensity, spice, and darker fruit notes. Together, these grapes produce a balanced wine with layers of flavor, richness, and elegance.
Whole Cluster
We use 20% whole-cluster fermentation in our wine, meaning we ferment some grape bunches with stems intact. This method adds complexity, structure, and aromatic depth, often bringing herbal and spicy characteristics to the wine. Whole clusters also help balance fruitiness with subtle earthy notes, creating a more layered and nuanced flavor profile.
2019
Cabernet sauvignon
Charlie smith vineyard
moon mountain / sonoma
From the Charlie Smith vineyard up on Moon Mountain, you can just make out the San Francisco skyline in the distance. It’s 50 miles as the crow flies, a heckuva lot longer by car. Some of Sonoma’s oldest, most prestigious vineyards flank this mountain, yet most people have no idea it exists.
Here, warm, sunny days tempered by cool afternoon breezes create powerful wines with dark fruit, bright acidity and supple tannins. This is mountain fruit: thick-skinned, intensely-colored berries with bold flavors and firm tannins.
On the tongue, dark fruits and herbs do a little two-step, coupling and uncoupling with each sip. When the milk chocolate arrives the do-si-do of flavors turns into a cha-cha, gaining complexity, tempo and drive. The dance finishes with black pepper and vanilla.
This wine is made from California certified organic grapes.
Mt Veeder
Moon Mountain sits high above Sonoma Valley, facing the morning sun and the cooling influence of the Pacific. Its vineyards are carved into steep volcanic slopes, where thin, rocky soils force the vines to dig deep and struggle—a hardship that translates into intensity and character in the fruit. The altitude keeps daytime temperatures warm enough to ripen Cabernet fully, but nights drop sharply, locking in acidity and freshness. This daily push and pull between heat and chill builds structure and tension, two hallmarks of serious mountain-grown Cabernet.
For Sosie, Moon Mountain offers the best of both worlds: the power and concentration you expect from Napa’s mountain fruit, with the elegance and restraint that define the best of Sonoma. The volcanic soils contribute a dark, mineral edge; the cooler nights preserve lift and aromatic clarity. The result is Cabernet with polish and presence—ripe yet not heavy, layered with black fruit, graphite, and savory spice. It’s a site that rewards precision winemaking and a style that values balance over brawn, perfectly aligned with Sosie’s philosophy.
Phil Coturri
Phil Coturri is one of Sonoma’s most respected viticulturists, a pioneer of organic and biodynamic farming long before those became fashionable buzzwords. He’s known for his obsessive attention to the health of the soil—cover crops, compost teas, and biodiversity are his tools, not chemicals or shortcuts. His philosophy is that great wine starts underground, and he’s spent decades proving that living soils yield fruit of extraordinary depth and energy. Many of Sonoma’s most acclaimed estates rely on his team at Enterprise Vineyards to bring out the truest expression of each site.
At Charlie Smith Vineyard, Phil’s approach translates to precision and purity. He manages the vines for balance rather than yield, ensuring that each cluster ripens evenly without sacrificing freshness. The result is Cabernet that speaks clearly of place: structured yet supple, dark-fruited yet lifted, rich without excess. For Sosie, working with Phil means aligning with a grower whose values match our own—stewardship over manipulation, craftsmanship over convenience, and a belief that the vineyard itself should be the loudest voice in the glass.