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
sauvignon blanc
Zamin Vineyard
Coombsville / Napa
It’s been said that what Sauvignon Blanc lacks in nuance it makes up for in flavor. After tasting our very first go with this grape, you may agree. The wine is pungent and pointed and packed with flavors.
Grapes for this bottling come from Coombsville, in the cool southeast corner of Napa Valley. They’re grown organically on a tiny parcel that was grafted over from Cabernet Sauvignon. Clearly, someone thought enough of the grape’s potential to sacrifice Napa’s most valuable commodity: land that could be Cabernet. On the nose, lemon herb notes of verbena, orange blossom, celery, thyme and a flintiness that is a signature of the clone.
The wine fairly vibrates in your mouth, veering between guava, papaya, kumquat and honeydew, until it pivots, mid-palate, to lime. The tartness that results is invigorating.
90 Points - Wine Enthusiast
Coombsville
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.
Coombsville, located in the southern part of Napa Valley, is naturally cooler because it’s close to the San Pablo Bay. This proximity brings cool breezes and morning fog, helping grapes ripen slowly and evenly. For Sauvignon Blanc, these cooler conditions preserve the grape’s natural acidity and create vibrant, fresh flavors like citrus, green apple, and subtle herbal notes—resulting in a crisp, refreshing wine.
Oak barrel Fermentation
We ferment our Sauvignon Blanc in used oak barrels rather than new oak or stainless steel because used barrels gently soften the wine without overpowering it. Unlike new oak, which adds strong flavors like vanilla and spice, used barrels impart subtle texture and complexity while preserving the grape’s fresh, fruity character. Sauvignon Blanc can sometimes be very acidic, such as styles from New Zealand or Sancerre, but we prefer the softer, rounder, more balanced style typical of Bordeaux. This approach gives our Sauvignon Blanc a refined mouthfeel, balanced acidity, and greater depth without masking its bright, lively personality.
Philippe's Mastery
This is our first vintage of Sauvignon Blanc. Why did we decide to make an SB? Our collaboration with Philippe Melka made the decision easy. Philippe learned his craft while leading the white Bordeaux program at Château Haut-Brion, one of Bordeaux’s major houses. His expertise inspired us to create a Sauvignon Blanc reflecting the elegance and balance typical of Bordeaux wines.
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
NDA vineyard
Mount Veeder / Napa
To the west of Napa Valley Mount Veeder rises. The soils are thin and volcanic. The yields are low: small berries with thick skins that bear concentrated flavors and the structure to age for a long time. That’s what Veeder fruit is known for. But in 2019, in a vineyard we aren’t allowed to name (hence the non-disclosure agreement), that’s not what happened.
In 2019 Mother Nature zigged when it should have zagged, producing luscious fruit without the huge tannins Veeder is known for. The growers decided they couldn’t sell a mountain wine that tastes like a valley wine, so they sold the fruit to us.
Our Napa Valley Cabernet is soft and approachable, with scents of black currants, wild blueberries, cedar and sage. The mouth follows the nose: blackberries, dark cherries, blueberries, baking spices and mocha. It drinks like cashmere, instead of the corduroy that Veeder is known for.
Mt Veeder
Our Napa Valley Cabernet Sauvignon is grown on Mt. Veeder, an elevated region known for its rugged terrain and unique microclimate. Compared to valley-floor vineyards, Mt. Veeder’s higher altitude provides cooler temperatures, extended ripening periods, and well-drained volcanic soils. These conditions produce smaller berries with thicker skins, resulting in a Cabernet with greater structure, intense flavors, and complex, earthy characteristics distinct from the softer, fruit-driven wines typically produced on the valley floor.
Petite Verdot
Our Napa Valley Cabernet includes 5% Petit Verdot, a grape traditionally used in Bordeaux blends. Petit Verdot adds color, tannic structure, and aromatic depth, enhancing the blend with additional layers of complexity. Its characteristic dark fruit notes, floral hints, and spicy undertones help round out the wine, contributing balance and length to the overall flavor profile.
