Stirm Wine Company | Santa Cruz

“If you know of Ryan Stirm, you know him for Riesling. His single-vineyard renditions from Central Coast vineyards have put Stirm’s Rieslings among the brightest stars of German- and Austrian-inspired winemaking in the U.S., and his low-intervention approach to winemaking has endeared him to the natural wine community” – SF Chronicle, Dec. 31, 2017. Ryan cultivated his passion and skill working at renowned estates in California and Austria - Tyler and Grant Tatomer (Santa Barbara) and Weingut Tegernseerhof (Wachau). He farms all of his vineyards himself, with the exception of the historic Wirz vineyard which is still famred by Pat Wirz himself, and all of Ryan's vineyards are dry farmed and without chemicals. Harvest is always done by hand, fermentations are always native yeast and all wines are bottled unfined and unfiltered, with minimal to no sulphur. (read more)

Los Chuchaquis | Santa Cruz

LOS CHUCHAQUIS (choo-CHA-keyz) is a small subsidiary label of Stirm Wine Co and a joint project by Ryan Stirm, Andrew Paul Nelson and Jehan Hakimian. Chuchaqui is a Quechua word that literally means “without legs” and used colloquially in Ecuador to refer to someone who is “perpetually hungover”. The three initially connected through their joint love of Riesling and California’s historic vineyards. They brought the Chuchaqui dream of making natural wine from California’s historic varieties to life in 2016.  There has never, nor will there ever be, any commercial yeast used at the winery. Other than a minimal amount of s02 that was added to the rosé, the wines are no sulfur and 100% made exclusively from organically farmed grapes. (read more)