Bedrock Wine 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 wines wrought from a small array of thoughtfully farmed vineyards. 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.

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. Their core vineyard, Bedrock Vineyard is certified both Organic and Regenerative Organic and their outside vineyards are farmed using the same core ethos. They focus on holistic and agroecological principles to build diversity, minimize soil disturbance, integrate animals and regenerate the landscape.

Bedrock embraces uninoculated fermentations, native malolactic, the use of whole clusters in fermentation, minimal handling, rarely or never fine, avoids additions of things common in California like water and tartaric acid, and would rather use no oak than cheap oak. They see winemaking as a craft and at the core the greatest wines are a rich and refined interweaving of art, science and experience. Broadly speaking, at the core of all of their wines is a focus on ideal ripeness, freshness and aromatics.