Wine Down Thursday: New School, Old Vines
March 12, from 6 to 7:30pm
Sampler: $20/person

When we think of California wine, we often think of modern technology and bold, fruit-forward styles. But beneath the surface lies a different story—one of "heritage" vineyards and a new generation of winemakers returning to old-world traditions. For this week’s Wine Down Thursday, we are exploring the intersection of history and innovation. We’ve selected three bottles from producers who prioritize "site over cellar," using old-vine fruit and minimal intervention to create wines with incredible tension and soul. If you’re looking to discover the "new" California through the lens of its oldest roots, this is the flight for you!

Featured Wines;
2018 Smith-Madrone Riesling
High atop the steep, volcanic slopes of Spring Mountain in Napa, the Smith brothers have been dry-farming their estate since 1971. This 2018 Riesling is a masterclass in mountain viticulture. Now with several years of bottle age, it has developed a stunning, sophisticated complexity. While it remains bone-dry and "electric" with lime-driven acidity, it is beginning to show those classic, sought-after notes of petrol and wet stone. It is a precise, high-altitude wine that proves Napa’s "old guard" can produce world-class, age-worthy Riesling.

2019 Fine Disregard Semillon
Semillon is one of California's great "heritage" grapes, though it is rarely seen as a standalone star today. Sourced from the Milhouse Vineyard (planted in the 1940s), this bottling from Fine Disregard is a love letter to these historic vines. Expect an intellectual, savory profile—think lemon curd, lanolin, and dried herbs. Unlike a zippy Sauvignon Blanc, this wine offers a unique, waxy texture and a fullness that coats the palate, held together by a firm, structural backbone.

2023 Haarmeyer Wine Cellars “Victor Weiser” Gemischter Satz
We’re finishing the flight with a true "new school" wildcard. A Gemischter Satz is a traditional Austrian-style field blend where multiple varieties (both red and white) are grown, harvested, and fermented together. Craig Haarmeyer is a leader in California’s minimalist movement, and this blend is nothing short of vibrant. It is salty, floral, and incredibly energetic. With a shimmering, mineral-driven finish, it’s a brilliant example of the experimental spirit currently thriving in the Sacramento Delta.