On the nose, blueberry, fig, black olive and leather. Another pass delivers . . . is that iron? It sounds crazy but all these aromas are there. Inside the glass are smoked meats, red fruits and herbs. On the tongue, the wine is surprisingly light-bodied. It is at once juicy and structured. So yeah, you can grow Syrah in a warm climate but why would you?...

The fact that it’s been said a million times makes it no less true: Pinot Noir is site-sensitive. Our site, Spring Hill Vineyard, has seven different clones of Pinot Noir planted, all for good reasons. Of those, we chose three – Swan, Calera and Pommard 5 Swan offers intense aromatics – raspberries, strawberries, cranberries – and a distinctive spiciness. Calera has a velvety texture, pronounced acid and earthy aromas. And Pommard adds weight, color and dark plummy flavors. Together they make what we think is a complete wine....

You don’t see Roussanne every day. Very little of it is grown in the US – less than 400 acres in all of California. And what there is is very fussy. Roussanne ripens very late and very unevenly. In a cool site such as Vivio, you might eek out two tons per acre if you’re lucky. Our version is at once savory and fruity, exotic and familiar. If those descriptors seem inconsistent, well, that’s Roussanne for you. On the nose, nectarine, pear and peach....

Most times, when you encounter Cabernet Franc, it’s blended with Merlot or Cabernet Sauvignon. This is not one of those times. Our Cabernet Franc is a purebred and unapologetically so. It all starts with the nose. This wine leaps out of the glass with aromas of dried herbs, peppercorn and graphite. But that’s not what you taste. Instead your tongue registers black cherries, plums, dates and cocoa powder. The body is medium to full with luxurious, if dusty, tannins and, as with all Sosie wines, well integrated oak. The wine finishes with anise and dried fruit....