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poe wines

photo by: Carlos Avila Gonzalez, The Chronicle

winemaker: Samantha Sheehan

Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne.  Her goal is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California.  POE wines are vinified with minimal intervention, a judicious use of sulfur, and never any additives.


farella vineyards

Tom Farella

winemaker: Tom farella

Tom Farella’s original inspiration to enter the wine trade began as a youngster at the dinner table and was later fortified by a family trip to France and some gentle prodding by father Frank. He graduated from UC Davis in 1983 with a degree in Viticulture and Enology while holding down weekend and harvest work with Neyers Vineyards and Flora Springs Winery. His first real job was as winemaker at Preston in Sonoma County, which he left after six years to work in Burgundy for Domaine Jacques Prieur in Meursault. The work and travel bug persisted, which led him north to Oregon where he worked a harvest at Ponzi Winery, and then in the vineyard for Beaux Freres. In 1990, Tom returned to California to produce Farella full time.


Forlorn hope

photo from forlornhopewines.com

winemaker: matthew rorick

All Forlorn Hope wines are produced from winegrapes. That's it. We believe very strongly that site and farming produce all that we should like to find in a bottle of wine, and we don't want to confuse or muddy the story that each wine can relate by adding water or yeast or acid or enzymes that had nothing at all to do with what the vines put into each of our clusters. Each of the Forlorn Hope wines may be put through very different fermentations en route to becoming one of our Rare Creatures.