Bedrock

Bedrock Co. was started in 2007 by Morgan Twain-Peterson. Working out of a small converted chicken coop in a friend’s backyard, Morgan focused on making personality-filled wrought from a small array of thoughtfully farmed . Over time the chicken coop and its outdoor fermenters and tiny basket press gave way to production at another friend’s winery and eventually to the “elegant” tin-sided warehouse that is now called home. In addition, after six years of working alone the winery welcomed Chris Cottrell as a partner-in-crime along with a small, dedicated staff of highly decent human beings.

The winery is first and foremost a mission-driven operation dedicated to preserving and rehabilitating old vineyards around California. These vineyards, planted by California’s viticultural pioneers in the late 19th and early 20th centuries, are living pieces of history. Not only are we able to draw inspiration from those very pioneers, but we get to actually use the materials they planted, which have survived two world wars, Prohibition and a constantly changing marketplace. If something has been growing for over 100 years it not only deserves the respect of us humans, but it probably makes some darn good wine too.

Though oftentimes , these vineyards are also planted to Mataro (Mourvedre), , Petite Sirah, , , Semillon, Gewurztraminer, Gris and along with dozens of others. The beautiful diversity of our vineyards is certainly a challenge, but it is equally exciting. Charles de Gaulle said, ‘how can you govern a country with 264 types of cheese?' but he did, and with great aplomb. We choose to embrace the challenge of capturing greatness from the viticultural puzzle that is an old vine field blend .

The winery is also dedicated to taking advantage of the diverse of California and their capacity to make an enormous range of styles, be it delicate and perfumed rosé, barrel-fermented whites, or violet and pepper-tinged . We are always exploring—from the heart of Oakville in Napa to the northern reaches of Mendocino and gold hills of Amador, the vastness of Lodi and the beaches of Contra Costa to every corner of Sonoma. Each year, if we are lucky, we find something quirky and new. Throughout all the wines, though, is a dedication to making wines that maintain poise while being infused with California sun. And, most importantly, that are delicious.

Winemaking

In our experience, simple is often times the best. This stems from a personal belief that wines heavily manipulated and overly sculpted by activist winemakers tend to be less satisfying and soulful gustatory experiences whether they be from Sonoma, Lodi, Amador County, Chambolle Musigny, Gigondas or Serralunga. Though Woody Guthrie might not call us a genius, given the array of vineyards and wine styles we make, we do think his quote captures the esprit.

We embrace uninoculated fermentations, native malolactic, the use of whole clusters in fermentation, minimal handling, rarely or never fine, avoid additions of things common in California like water and tartaric acid, and would rather use no than cheap oak. However, wine is merely a stopping off point in the natural progression of fermentations that start with fresh fruit and end in vinegar; wine by Bedrock Winery definition is a result of manipulating a natural process to create something delicious. As such, we see as a craft and at the core the greatest wines are a rich and refined interweaving of art, science and experience.

One of the great joys of making wine in California is that there are few stylistic rules when it comes to what and how one can make a wine. We love that we can make gorgeous old vine field blends, savory and bacon fat tinged Syrah, lithe and limpid rosé, barrel-fermented whites and pretty much everything in between. If one travels far enough in this beautiful state there is a great available for just about anything. Our task is to properly match site and variety with thoughtful winemaking and a desired style.

Broadly speaking, at the core of all of our wines is a focus on ideal ripeness, freshness and aromatics. We are abundantly blessed with richness and fruit character in California so the challenge is to retain levity and poise in our wines. At all times we hope we are straddling the divide between intellectualism and deliciousness.