Rancho Roble Vineyards, 340 Fleming Road, Lincoln, 916-645-2075, ranchoroble.com

 

Since acquiring Rancho Roble Vineyards with her husband in 2017, Kari Hazen has worked tirelessly to grow the vineyard into the thriving business many enjoy today. First and foremost, she considers herself a student of winemaking, investing time into learning from her peers in Napa. For Hazen, making good wine is more than hard work; it’s about having fun.

How did you get into winemaking?
I bought a winery and literally got my hands dirty in the vineyard. Now, my hands are stained from winemaking!

You must have excellent fruit that meets your criteria; cleanliness is next to holiness; and, finally, plan ahead and think about each step to ensure you produce wine your customers will love.

Favorite surprising or unexpected food and wine pairing?

Pumpkin pie and chardonnay—so amazing!

What, for you, makes a good wine?

One that is well-balanced, fruit-forward, and finishes smoothly.

What makes your wines unique?

They highlight the quality of the fruit and aren't overly complex—just fruit-forward and crisp with a smooth finish.

Terra d’Oro, 20680 Shenandoah School Road, Plymouth, 209-245-6942, terradorowinery.com

 

Emily Haines brought her skills and knowledge of winemaking to Terra d’Oro in 2017. Before then, she was with Wahluke Wine Company in Washington, serving as director of winemaking for the company’s Milbrandt Vineyards. Today, her experience, passion, and degrees in biotechnology and biochemistry are helping to refine the next generation of Terra d’Oro’s terroir-driven vino.

How did you get into winemaking?

I grew up thinking I would become a scientist or a doctor, but after pursuing a science degree and working in the biomedical field for a few years, my path steered me into wine. What began as an interest in tasting and the process, turned into me becoming a lab tech and working my way up. I came to Terra d’Oro in 2017 at the prospect of working with new varieties in a new-to-me region. It has been an honor to put my winemaking stamp on the wines here.

What are the three most critical things you’ve learned in making quality wine?

Patience—waiting for the grapes to ripen, waiting for the juice to spend the right amount of time on the skins, blending until it's just right, and releasing the wine only when it’s ready; balance—of flavors in the wine, tannin perception, and oak impression; and [intuition]—trusting yourself and your gut to make the right decisions.

Favorite surprising or unexpected food and wine pairing?

Unagi (eel) with barbera, but my favorite everyday pairing is anything barbecued with zinfandel.

I feel that a great wine contains four qualities that can be perceived in the glass: fresh fruit, minerality, spice/herbs, and structure.

All in all, our wines at Terra d’Oro come down to balance. I try to create wines that will please the newest of wine consumers and the restaurant sommeliers—always aiming for approachability and ease of enjoyment.

Polynesian Girl Wine, 6020 Grizzly Flat Road, Somerset, 530-344-4788, polynesiangirlwine.com

 

Tatiana Vander Velde co-owns Polynesian Girl Wine and oversees the vineyard’s extensive operations. She can be found amongst her vines daily, talking to her plants and nurturing them with music. Her deep respect and connection to the land are the foundation of her vineyard management and winemaking philosophy.

How did you get into winemaking?

My father is a hobbyist wine and beer maker. After trying his blackberry wine (which our family still talks about!), I decided I wanted to make wine, too. He showed me that anyone can make great vino.

You need quality grapes; you need to enjoy doing it; and you should have a good supply of beer in your fridge while winemaking.

Chardonnay and crunchy peanut butter!

A good wine is when you can enjoy it with family and friends. I also prefer a wine that has a full body, structured mouthfeel, and a long, balanced finish. An "aha!" wine for me was a 2003 Mondavi Reserve Merlot. I was on a cruise with my family enjoying an amazing dinner and when I took a sip of it, I truly fell in love.

What makes your wines unique?
I make them from bud to bottle and don’t use any pesticides or herbicide in the vineyard. I also don’t hire anyone; I just have my awesome family and friends who come every year to help me harvest. We pick the grapes at 3 a.m., have a coffee break by 8 a.m., and then process the grapes before the sun is high up. Our wines are an expression of labor, love, family, and friends.