Yerba Mate IPA / 7.0%

A friendly West Coast IPA brewed with yerba mate, the South American herbal tea. Mate + Cerveza = MateVeza. Together since 2006!

Czech-Style Pilsner / 4.8%

This traditional, unfiltered pilsner is bright and snappy, hazy sweet, like golden rays through cellar dust

Herbal Ale / 6.0%

A buzzing blend of sweet lavender, soothing eucalyptus, and blooming yarrow, swirled in honey. The hive mind speaks as one.

Hibiscus Ale / 6.5%

A tart botanical brew, floral, fruity, flitting floating light, made with yerba mate, hibiscus, and bay leaf, finishing fleeting and refreshing.

Pale Ale / 5.2%

A tropical icy treat made with rope swings, slip and slides, and picnic blankets in mind. No fruit added — no fruit needed.

IPA / 8.0%

A homegrown IPA marooned in the tropics. Citrusy American hops set adrift on a funky wild yeast, sun kissed with sweet peach and mango. An unexpected vacation.

Fuzzy IPA / 6.5%

Strata hops enveloped in the soft analog static of wheat and oats. Raw, unbridled flavors lay just beneath lovely layers of the fuzz. Even with the volume on low, a certain elegance emerges through the noise.

Hibiscus Seltzer / 6.5%

A tart botanical brew, floral, fruity, flitting floating light, made with yerba mate, hibiscus, and bay leaf, finishing fleeting and refreshing.

Dry Cider / 8.5%

Dry Cider made from a blend of Gravenstein, Jonathan, Golden Delicious, Rome, and Nehou apples from small orchards in Sonoma County. Fermented with native yeast.

Double IPA / 9.0%

A double IPA aged in Laphroaig barrels: Twining tartan hop vines above the peat bog, swaying in sea spray and salt: wool-wrapped and earthy, a rusted blade, a kilt-clad grapefruit.

Belgian Dubbel / 9.0%

Belgian Dubbel w/ toasted coconut, cocoa nibs, and a dash of vanilla. Mmmmm, cookie.

Peanut Butter Stout / 8.9%

Imperial Stout brewed with peanut butter and cocoa nibs on nitro. Mmmmm, cookie.

11.8%
MARFARM VINEYARD, EDNA VALLEY

100% Whole Cluster Fermented on Skins
100% Carbonic
Grapes Co-fermented in Concrete
Pressed after 7 days
Unfined and Unfiltered
Native Yeast
Complies with SIP standards, but not USDA certified organic

11.9%
Marfarm Vineyard, Edna Valley

100% Whole Cluster Fermented on Skins
20% Carbonic
Grapes Co-fermented in Concrete
Pressed after 7 days
Concrete aged
Unfined and Unfiltered
Native Yeast
Complies with SIP standards, but not USDA certified organic

Also available in cans

11.9%
Marfarm Vineyard, Edna Valley

100% Whole Cluster Fermented on Skins
20% Carbonic
Grapes Co-fermented in Concrete
Pressed after 7 days
Concrete aged
Unfined and Unfiltered
Native Yeast
Complies with SIP standards, but not USDA certified organic

Also available in bottles

11.6%
Love Ranch Vineyard, Edna Valley

Whole Cluster Pressed
Concrete fermented and aged
Unfined and Unfiltered
Organic
Native Yeast

Also available in cans

11.6%
Love Ranch Vineyard, Edna Valley

Whole Cluster Pressed
Concrete fermented and aged
Unfined and Unfiltered
Organic
Native Yeast

Also available in bottles

10.6%
Love Ranch Vineyard, Edna Valley

Foot-tread whole cluster
Organic
Fermented 100% whole cluster in concrete for 10 days
Pressed and aged in neutral oak for 6 months
Unfined and Unfiltered
Minimal SO2 additions

11.9%
Siletto Vineyard, San Benito

100% whole cluster
Organic
Foot-tread
5 days carbonic
Pressed and aged in neutral barrels
Unfined, unfiltered

COMING SOON

12.8%
Siletto Vineyard, San Benito

100% whole cluster
Organic
Foot-tread
Pressed and aged in a neutral barrel
Only 26 cases produced

13.4%
Green Valley Vineyard, Solano County

100% Whole Cluster
Concrete Fermented
Pressed mid-fermentation after 5 days on skins
Finished fermentation in bottle
Unfined and Unfiltered
Native Yeast
NO S02 Added
ZERO/ZERO

13.6%
Green Valley Vineyard, Solano County

100% Whole Cluster
Concrete Fermented
Pressed mid-fermentation after 5 days on skins
Unfined and Unfiltered
Native Yeast
NO S02 Added
ZERO/ZERO

Also available in cans

13.6%
Green Valley Vineyard, Solano County

100% Whole Cluster
Concrete Fermented
Pressed mid-fermentation after 5 days on skins
Unfined and Unfiltered
Native Yeast
NO S02 Added
ZERO/ZERO

Also available in bottles

13.3%
Feliz Creek Vineyard, Hopland

80 year-old-vines
Dry farmed
100% whole cluster
Foot-tread
Concrete fermented
Aged in neutral barrels for 6 months
No additions
Bottle conditioned

13.5%
Feliz Creek Vineyard, Hopland

80 year-old-vines
Dry farmed
100% whole cluster
Foot-tread
Concrete fermented
Aged in neutral barrels for 6 months

13.2%
Quivira Vineyard, Dry Creek, Sonoma

Organic & Biodynamic Sauvignon Blanc Grapes
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in concrete
No sulfur added, no fining or filtration

Also available in cans

SOLD OUT

13.2%
Quivira Vineyard, Dry Creek, Sonoma

Organic & Biodynamic Sauvignon Blanc Grapes
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in concrete
No sulfur added, no fining or filtration

Also available in bottles

SOLD OUT

12.8%
Quivira Vineyard, Dry Creek, Sonoma

Organic & Biodynamic Sauvignon Blanc Grapes
Fermented on skins for 10 days
Fermented by native yeast in neutral oak
No sulfur added, no fining or filtration

SOLD OUT

11.5%
Buddha’s Dharma Vineyard, Mendocino County

60 year-old vines on sandy loam
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in neutral oak
No sulfur added, no fining or filtration

SOLD OUT

13.2%
Mio Vigneto Vineyard, Lodi

100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in neutral oak
No sulfur added, no fining or filtration

SOLD OUT

12.5%
Feliz Creek Vineyard, Mendocino County

70 year-old vines, dry farmed
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in stainless steel
Bottled with 21 grams residual sugar
Fermentation finished in bottle
Bottle conditioned for 9 months
Disgorged by hand
No sulfur added, no fining or filtration

SOLD OUT

12.0%
Feliz Creek Vineyard, Mendocino

70 year old organic, dry farmed, Carignan Vines
100% Whole cluster direct to press
Fermented with native yeasts
Racked off of gross lees after 24 hours settling
Kegged with 21 grams residual sugar
Fermentation finished in keg
Keg conditioned on fine lees for 6 months
Racked to tank and canned
No sulfur added, no fining or filtration

SOLD OUT

12.9%
Poor Ranch Vineyard, Mendocino

60+ year-old Carignan vines planted in sandy loam soil
Owned by the Poor's who have had the vineyard in operation since the 1890's
Pressed directly and fermented with native yeast
No fining, filtration, or S02 added

SOLD OUT

10.8%
Siletto Vineyard, San Benito

100% Whole cluster with partial food treading
Fermented by native yeast in neutral oak
Aged in neutral oak
Minimal sulfur added at bottling, no fining or filtration

SOLD OUT

12.4%
Poor Ranch Vineyard, Mendocino County

70 year-old organic Zinfandel vines
100% Whole cluster with partial food treading
Fermented by native yeast in neutral oak
Pulled off skins after 5 days
Blended with 20% Rosé of Carignan
Aged in neutral oak
No sulfur, no fining or filtration

SOLD OUT

12.4%
Poor Ranch Vineyard, Mendocino County

70 year-old organic Zinfandel vines
100% Whole cluster with partial food treading
Fermented by native yeast in neutral oak
Pulled off skins after 5 days
Blended with 20% Rosé of Carignan
Aged in neutral oak
No sulfur, no fining or filtration

14.2%
Capo Creek Vineyard, Dry Creek, Sonoma

60-year old vines farmed organically
100% Whole cluster with partial foot treading
Fermented by native yeast in concrete
Aged in concrete
Minimal sulfur added during maturation, no fining or filtration
Pumped over twice during its 2 week ferment to keep it light on its feet

Also available in cans

SOLD OUT

14.2%
Capo Creek Vineyard, Dry Creek, Sonoma

60-year old vines farmed organically
100% Whole cluster with partial foot treading
Fermented by native yeast in concrete
Aged in concrete
Minimal sulfur added during maturation, no fining or filtration
Pumped over twice during its 2 week ferment to keep it light on its feet

Also available in bottles

12.9%
Poor Ranch Vineyard, Mendocino County

Field blend of organic Zinfandel, Carignane & Syrah
100% Whole cluster with partial food treading
Fermented by native yeast in concrete
Aged in concrete
No sulfur, no fining or filtration

Also available in cans

12.9%
Poor Ranch Vineyard, Mendocino County

Field blend of organic Zinfandel, Carignane & Syrah
100% Whole cluster with partial food treading
Fermented by native yeast in concrete
Aged in concrete
No sulfur, no fining or filtration

Also available in bottles

2018 Chardonnay / 12.8%
Linda Vista Vineyard, Napa Valley

100% Organic Chardonnay Grapes
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in concrete
Aged in concrete and neutral oak
No sulfur added, no fining or filtration

Also available sparkling in cans

SOLD OUT

2018 Chardonnay Pet Nat / 12.8%
Linda Vista Vineyard, Napa Valley

100% Organic Chardonnay Grapes
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling Fermented by native yeast in stainless steel
Bottled with 20 grams residual sugar
Fermentation finished in bottle
Bottle conditioned for 13 months
Disgorged by hand
No sulfur added, no fining or filtration

2018 PINOT NOIR / 13.0%
MCEVOY VINEYARD, PETALUMA GAP, MARIN COUNTY

100% Organic Pinot Noir Grapes
100% Whole cluster with partial foot treading
Fermented by native yeast in concrete
Aged in neutral oak
No sulfur added, no fining or filtration

2018 SYRAH / 11.8%
MCEVOY VINEYARD, PETALUMA GAP, MARIN COUNTY

100% Organic Syrah Grapes
100% Whole cluster with partial food treading
Fermented by native yeast
Maturation in a blend of stainless and neutral oak
No sulfur added, no fining or filtration

2018 Sparkling Chardonnay / 12.8%
Linda Vista Vineyard, Napa Valley

100% Organic Chardonnay Grapes
100% Whole cluster direct to press
Racked off of gross lees after 24 hours settling
Fermented by native yeast in concrete
Aged in concrete and neutral oak
No sulfur added, no fining or filtration