Joel and Eric make beautiful wine that is food friendly, lower in alcohol, balanced, delicate and supple. The wines evoke an emotional response and reflect the unique terroir of the vineyards. Las Jaras Wines are designed to transcend the natural wine trend and focus on taking you back to California wine making reminiscent of the Old World Style, like the beautifully crafted wines of 1970s Napa.

Las Jaras Wines serve two purposes: having fun and the serious business of perfect food pairing. The Rosé and Sparkling Pet-Nat are bottle popping, gulpable joy to get the party started. The Carignan, Sweet Berry Wine, and Cabernet Sauvignon offer that perfect restrained balance of alcohol, acid and tannin structure that complements the food on your plate. These wines reflect Joel and Eric’s passion and the Las Jaras Wines mission. Enjoy!

Expressive, skin-contact blend of Chenin Blanc, Pinot Gris, and Malvasia Bianca. With bold texture, vibrant acidity, and layers of citrus, stone fruit, and spice, it’s a compelling, low-intervention showcase of California’s diverse terroir.

 Clifornia Natural Wine

Winemakers’ note: “This vintage we focused a lot on the idea of ‘flavor’: how to build flavors through blends, what flavors consumers are looking for? what is a ‘flavor forward’ wine? ‘BIG ORANGE’ is meant to deliver on a larger format, easy to drink Orange wine for the masses. When people say they like ‘Orange wine’ what do they mean? Well we think this is it. :)” \\n\\nGrape:\\n\\n2024: \\n\\n43% Muscat Canelli (Clarksburg AVA), 33% Symphony (San Joaquin AVA), 15% Sauvignon Blanc (Clarksburg AVA), 9% Torrontes (Alta Mesa AVA)

Expressive, skin-contact blend of Chenin Blanc, Pinot Gris, and Malvasia Bianca. With bold texture, vibrant acidity, and layers of citrus, stone fruit, and spice, it’s a compelling, low-intervention showcase of California’s diverse terroir.

 Clifornia Natural Wine

100% california Chenin, barrel fermented. The winemaker likes to liken this to his \\\"Aligote\\\" to his chardonnays. Crisp but bold, big fruited Chenin, a whiff of diesel, barrel but no butter. Unfined unfiltered, no so2 added.

100% california Chenin, barrel fermented. The winemaker likes to liken this to his \\\"Aligote\\\" to his chardonnays. Crisp but bold, big fruited Chenin, a whiff of diesel, barrel but no butter. Unfined unfiltered, no so2 added.

 Direct pressed Sauvignon Blanc juice onto Primitivo berries and cluster, floataison style. Macerated together for a week in steel. Seven months elevage. Bottled unfined unfiltered and no sulfur added.

All grapes hand harvested from dry-farmed family vineyards in the coastal valleys and ridges of Mendocino County.

A red/white co-ferment of Primitivo (70%) and Sauvignon Blanc (30%) from the Sierra Foothills, hand-picked and foot-stomped, with zero sulfur added. It smells like Alpine strawberries and hops, with some pungent arugula notes adding herbal freshness. This is a mouth-watering, vivacious wine, with lots of red plum and cherry tomato. The fruit at the core is so lively and juicy, and it's matched with tart raspberry acids, umami, and just a hint of marjoram. It's zero sulfur but nothing too funky going on, it's just an irresistible, heartfelt wine made with healthy fruit.\\n\\nDevin Myers, who made the wine, worked for Sam Vinciullo, one of my favorite Australian winemakers. This really caught my attention because Sam famously does everything solo, mostly out of necessity, since he is in the Margaret River region, a few hours south of Perth, which is already pretty remote. Devin reeeally wanted to work with Sam to go all the way out there. That is serious commitment.\\n\\nBack in California, Devin and Dani Rozman of La Onda worked a vineyard in the Sierra Foothills, where the grapes for Devin's Krill comes from. He made the wine at Caleb Leisure's cellar in Cloverdale.

 Direct pressed Sauvignon Blanc juice onto Primitivo berries and cluster, floataison style. Macerated together for a week in steel. Seven months elevage. Bottled unfined unfiltered and no sulfur added.

All grapes hand harvested from dry-farmed family vineyards in the coastal valleys and ridges of Mendocino County.

2023 vintage is a light juicy coferment of Zinfandel, Mouvedre, Muscat, Grenache and Cabernet Pfeffer, from a single vineyard

2023 vintage is a light juicy coferment of Zinfandel, Mouvedre, Muscat, Grenache and Cabernet Pfeffer, from a single vineyard

Skin contact Sauvignon blanc, unfined unsulfured

Skin contact Sauvignon blanc, unfined unsulfured

50% Syrah, 40% Chenin Blanc,\\nand around 10% Gravenstein Apple. The Syrah is destemmed and macerated for 6 days. Cider was pressed and fermented on the Syrah skins/pomace.  Everything was\\nblended in the late fall, some in tank,\\nsome in barrels. Unfined, unfiltered and no so2 added.

50% Syrah, 40% Chenin Blanc,\\nand around 10% Gravenstein Apple. The Syrah is destemmed and macerated for 6 days. Cider was pressed and fermented on the Syrah skins/pomace.  Everything was\\nblended in the late fall, some in tank,\\nsome in barrels. Unfined, unfiltered and no so2 added.

A field  blend of Dolcetto, Barbera, Nebbiolo and Arneis, vinified fully carbonic (no maceration), unfined unsulfured

Evan Lewandowski comes to us by way of Park City, Utah, where at the age of 21, he met Zev while working in Zev's wine bar. Speed forward to the present, we are now proud to share Evan's independent wines, labeled as Ruth Lewandowski. Using fruit grown at Testa Vineyard and Fox Hill Vineyard in Mendocino county, Evan begins fermentation in California then drives the fermenting juice in a refrigerated U-Haul to his home in Salt Lake City where he completes fermentation, ageing, and bottling. Evan will ultimately harvest grapes from Utah; and for that vintage, we eagerly wait. In regard to organic winemaking, Evan says \\\"A winegrower working incessantly in his/her vines, with a mind focused both on the sky above and the soil below, not just the fruit zone, will naturally come to deeply know their vines and their specific place and inevitably seek to eradicate those things that destroy in favor of choosing to support and encourage life. It must start with these connections in the vineyard. Wine made by these people, the ones earnestly and honestly seeking to know their farms, in the end will be organic wine to me.\\\"

Wine Notes:  Working at once with all of the Piedmontese varieties found at Fox Hill, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white (and nearly 50% white each year)! Full carbonic maceration keeps things poppy, light on its feet and fresh. For all intents and purposes this is the complex light red wine go-to and truly couldn't be more gluggable.

A field  blend of Dolcetto, Barbera, Nebbiolo and Arneis, vinified fully carbonic (no maceration), unfined unsulfured

This is a Cabernet Sauvignon of feminine grace, silky tannins, and boundless aromatics. It leads with aromas of cocoa nibs, violets, and bay laurel. On the palate, it offers graphite mixed with spiced herbs, hints of green olive and brined walnuts\\n\\n-From the winery

This is a Cabernet Sauvignon of feminine grace, silky tannins, and boundless aromatics. It leads with aromas of cocoa nibs, violets, and bay laurel. On the palate, it offers graphite mixed with spiced herbs, hints of green olive and brined walnuts\\n\\n-From the winery

Tasting Notes - Strawberries and blackberries aromas slowly rise out of the glass. Overtime, more of the anise and clove will mix with these other aromas. Currently, the wine is young with mouth filling intensity and suppleness. Complexity will increase as the wine ages, but this wine should stay “fresh” for 6 or 7 years. 

Production Notes - Au Bon Climat has been making Pinot Noir from Santa Barbara County grapes since 1982, 23 years before Sideways. In the 1980s and 90s the product mix was at Au Bon Climat was 75% to 80% Chardonnay to 20% to 25% Pinot Noir. Chardonnay was king and people had not discovered the joys of Pinot Noir. All this began to change in the late 90s and now Au Bon Climat makes an equal amount of Pinot Noir and Chardonnay.

Park Place Sommelier Food Pairing -  this is a food wine. In its youth, match this wine with lamb or dried meats. After a few years, as the flavors coalesce, it will pair better with salmon or mild red sauce with pasta. 

Tasting Notes - Strawberries and blackberries aromas slowly rise out of the glass. Overtime, more of the anise and clove will mix with these other aromas. Currently, the wine is young with mouth filling intensity and suppleness. Complexity will increase as the wine ages, but this wine should stay “fresh” for 6 or 7 years. 

Production Notes - Au Bon Climat has been making Pinot Noir from Santa Barbara County grapes since 1982, 23 years before Sideways. In the 1980s and 90s the product mix was at Au Bon Climat was 75% to 80% Chardonnay to 20% to 25% Pinot Noir. Chardonnay was king and people had not discovered the joys of Pinot Noir. All this began to change in the late 90s and now Au Bon Climat makes an equal amount of Pinot Noir and Chardonnay.

Park Place Sommelier Food Pairing -  this is a food wine. In its youth, match this wine with lamb or dried meats. After a few years, as the flavors coalesce, it will pair better with salmon or mild red sauce with pasta. 

The notorious blue bottle Moscato, Bartenura is made from 100% Moscato grapes from the sunny hillsides of the Veneto Region in Italy. This is crisp well balanced dry white wine with fruity flavor and pleasant, fresh aftertaste perfect for a day on the beach or and outdoor meal. Notes: Dry, light-bodied. Aromas and flavors of pear, tangerine, nectar and melon. Pairings: Linguini, cod fish, asparagus Serving Suggestions: Chilled Region: Italy Alcohol Content: 11.5%

The notorious blue bottle Moscato, Bartenura is made from 100% Moscato grapes from the sunny hillsides of the Veneto Region in Italy. This is crisp well balanced dry white wine with fruity flavor and pleasant, fresh aftertaste perfect for a day on the beach or and outdoor meal. Notes: Dry, light-bodied. Aromas and flavors of pear, tangerine, nectar and melon. Pairings: Linguini, cod fish, asparagus Serving Suggestions: Chilled Region: Italy Alcohol Content: 11.5%

This classic Napa Valley Cabernet Sauvignon reveals aromas of ripe blackberry and boysenberry with hints of dark chocolate and sweet oak. On the palate, the dark fruit is balanced by fresh acidity and lush tannins that carry all the way over a lingering, elegant finish - with just a kiss of minerality.\\n

\\nEnjoy this wine with everything from lamb burgers to filet mignon and fire-roasted portobello mushrooms - or lay the wine down and watch it continue to develop complexity in the bottle for years to come.

This classic Napa Valley Cabernet Sauvignon reveals aromas of ripe blackberry and boysenberry with hints of dark chocolate and sweet oak. On the palate, the dark fruit is balanced by fresh acidity and lush tannins that carry all the way over a lingering, elegant finish - with just a kiss of minerality.\\n

\\nEnjoy this wine with everything from lamb burgers to filet mignon and fire-roasted portobello mushrooms - or lay the wine down and watch it continue to develop complexity in the bottle for years to come.

The Pinot Gris and Gewürztraminer were de-stemmed and fermented on the skins for 15 days, then pressed and finished both primary and secondary fermentation in neutral French oak. The Riesling came in five weeks later with a kiss of noble rot, and it went direct to press, and was fermented in stainless steel before being moved to neutral oak for secondary fermentation. Both lots were aged sur lie and only racked once for blending/bottling. 100% native yeast and the only addition was S02.

The Pinot Gris and Gewürztraminer were de-stemmed and fermented on the skins for 15 days, then pressed and finished both primary and secondary fermentation in neutral French oak. The Riesling came in five weeks later with a kiss of noble rot, and it went direct to press, and was fermented in stainless steel before being moved to neutral oak for secondary fermentation. Both lots were aged sur lie and only racked once for blending/bottling. 100% native yeast and the only addition was S02.

Syrah from an understated vineyard just outside the town of Sonoma, on the edge of the Carneros appelation. Picked in the middle of THE heatwave. 33% Whole Cluster. 33% destemmed on top. 33% direct-pressed over the rest. 2 weeks infusion. Free run only. Nothing added removed

Syrah from an understated vineyard just outside the town of Sonoma, on the edge of the Carneros appelation. Picked in the middle of THE heatwave. 33% Whole Cluster. 33% destemmed on top. 33% direct-pressed over the rest. 2 weeks infusion. Free run only. Nothing added removed

Crosby is a custom label that was created to bring varietal & vintage correct expressions to the market at reasonable prices. The wines of Crosby are often crafted from declassified grapes that otherwise would have created a wine that cost considerably more money. Crosby wines are all about great quality at a value price. With the help of experienced vineyard managers and grape growers from around California, best sources for Merlot and Cabernet are sought out in each vintage with highest level of standards in mind, to bring the best value into the market from California.

Farming: sustainable 

Fermentation: Stainless Steel, neutral barrel 

Aging: 4 months 

Soil: Sand and loam 

Vine Age: variable 

Yeast: cultured 

Fined: none 

Filtered: light

Crosby is a custom label that was created to bring varietal & vintage correct expressions to the market at reasonable prices. The wines of Crosby are often crafted from declassified grapes that otherwise would have created a wine that cost considerably more money. Crosby wines are all about great quality at a value price. With the help of experienced vineyard managers and grape growers from around California, best sources for Merlot and Cabernet are sought out in each vintage with highest level of standards in mind, to bring the best value into the market from California.

Farming: sustainable 

Fermentation: Stainless Steel, neutral barrel 

Aging: 4 months 

Soil: Sand and loam 

Vine Age: variable 

Yeast: cultured 

Fined: none 

Filtered: light

from Ernest: The grapes for our Malvasia are from Rancho Coda, an older, incredibly steep vineyard atop a mountain in northwestern Russian River Valley. The majority of this vineyard has been grafted over to Italian and French varietals, many of which are obscure or not often planted in California. In the cellar, we press the fruit thoroughly to extract texture from the skins and then ferment it on native yeasts, in a kiln-fired sandstone vessel to maintain aromatics while slowly integrating the texture. This wine was bottled unfined and unfiltered with only 10 ppm of SO2 at bottling. The haze in this wine is intentional to maintain the balance between floral attack and zippy length.

from Ernest: The grapes for our Malvasia are from Rancho Coda, an older, incredibly steep vineyard atop a mountain in northwestern Russian River Valley. The majority of this vineyard has been grafted over to Italian and French varietals, many of which are obscure or not often planted in California. In the cellar, we press the fruit thoroughly to extract texture from the skins and then ferment it on native yeasts, in a kiln-fired sandstone vessel to maintain aromatics while slowly integrating the texture. This wine was bottled unfined and unfiltered with only 10 ppm of SO2 at bottling. The haze in this wine is intentional to maintain the balance between floral attack and zippy length.

From Ernest: This Picpoul is grown on the sandy soils directly east of Lodi. Farmed without synthetics and with respect to natural amendments, we harvest these grapes just as the skins begin to soften to maintain natural acidity. Foot treading 40% for the haul back to the winery, the grapes are pressed, racked and fermented in stainless steel at cool temperatures, without the use of SO2. Filtered to block malolactic fermentation and bottled with 20 ppm of sulfur after three months of aging.

From Ernest: This Picpoul is grown on the sandy soils directly east of Lodi. Farmed without synthetics and with respect to natural amendments, we harvest these grapes just as the skins begin to soften to maintain natural acidity. Foot treading 40% for the haul back to the winery, the grapes are pressed, racked and fermented in stainless steel at cool temperatures, without the use of SO2. Filtered to block malolactic fermentation and bottled with 20 ppm of sulfur after three months of aging.

Empirical is a flavor company founded in 2017 by Lars Williams and Mark Emil Hermansen.

Taste: Earthy, dark red fruit, smoky.

Serve

Over ice, with grapefruit soda and a squeeze of lime for the perfect Paloma. Or try Ayuuk with Ginger Beer.

Feels like

A hike through the Sierra Norte Mountains. Ayuuk attempts to share the flavor of the landscape, stories of the Mixe farmers, their experiences and the hard work they invest into preserving the tradition of the Pasilla Mixe Chili.

The smoky Pasilla Mixe chili is the sole botanical and the source of all the complexity in Ayuuk. We source it directly from Mixe farmers in the mountains of Oaxaca, Mexico, and macerate it in a spirit made from Danish heritage purple wheat and pilsner malt. After distillation the best fractions are rested in a sherry Oloroso cask, allowing the flavors to infuse and mature with each other, giving a smooth, distinct and savory finish.

Only natural ingredients. Everything made from scratch. No sugar added. Uncategorized.

43% ABV

Empirical is a flavor company founded in 2017 by Lars Williams and Mark Emil Hermansen.

Taste: Earthy, dark red fruit, smoky.

Serve

Over ice, with grapefruit soda and a squeeze of lime for the perfect Paloma. Or try Ayuuk with Ginger Beer.

Feels like

A hike through the Sierra Norte Mountains. Ayuuk attempts to share the flavor of the landscape, stories of the Mixe farmers, their experiences and the hard work they invest into preserving the tradition of the Pasilla Mixe Chili.

The smoky Pasilla Mixe chili is the sole botanical and the source of all the complexity in Ayuuk. We source it directly from Mixe farmers in the mountains of Oaxaca, Mexico, and macerate it in a spirit made from Danish heritage purple wheat and pilsner malt. After distillation the best fractions are rested in a sherry Oloroso cask, allowing the flavors to infuse and mature with each other, giving a smooth, distinct and savory finish.

Only natural ingredients. Everything made from scratch. No sugar added. Uncategorized.

43% ABV

It plays with the fragrant flavor profiles of mandarin, lemon, coffee, black currant and fig leaves elevated by deep notes of ambrette seeds and vetiver roots. On the palate, the fragrant black currant bud aromas lead the way, followed by the refreshing citrus acidity. The green fruity fig leaves are then expressed, succeeded by the leathery muskiness of coffee leaves and ambrette seeds to finish on the length of the vetiver roots.

It plays with the fragrant flavor profiles of mandarin, lemon, coffee, black currant and fig leaves elevated by deep notes of ambrette seeds and vetiver roots. On the palate, the fragrant black currant bud aromas lead the way, followed by the refreshing citrus acidity. The green fruity fig leaves are then expressed, succeeded by the leathery muskiness of coffee leaves and ambrette seeds to finish on the length of the vetiver roots.