{"title":"Stagiaire Wine","description":"\u003cp\u003eStagiaire means apprentice in French. It is what Brent Mayeaux was called when he turned up in the Jura to learn from Philippe Bornard, and he built a winery around the humility of the word.\u003c\/p\u003e\u003cp\u003eBrent grew up in New Orleans and trained as an engineer before fermentation won. He staged with Bornard in the Jura and worked with Gareth Belton of Gentle Folk in the Adelaide Hills, absorbing a single conviction: if the farming is right, the winemaking should get out of the way. He launched Stagiaire in 2018 from a facility on Treasure Island, in the middle of San Francisco Bay.\u003c\/p\u003e\u003cp\u003eThe fruit comes from organically and regeneratively farmed sites along a coastal strip running from Santa Cruz up through West Sonoma County, where cold Pacific air keeps acidity high and sugars restrained. He works with Sauvignon Blanc, Pinot Noir, Zinfandel and Syrah among others, adapting vintage by vintage.\u003c\/p\u003e\u003cp\u003eEverything is zero-zero: spontaneous fermentation, nothing added, nothing removed, no added sulfites. Production runs to about 15,000 bottles a year, made essentially single-handed. These are careful, precise wines rather than rowdy ones.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/stagiaire-wine\"\u003eStagiaire Wine producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"its-your-birthday-stagiaire-wine-natural-wine-primal-wine","title":"Stagiaire Wine It's Your Birthday 2022\/2023","description":"\u003cp\u003eIt's Your Birthday 2022\/2023 is a blend of red and white wines made by Brent Mayeaux of Stagiaire Wine from organically farmed vineyards in California. The cuvée began in 2018 as an experimental bottling and combines varieties including Pinot Noir, Sauvignon Blanc, and Syrah. The blend brings together a 2022 white hard-press fraction aged in barrel with a 2023 oxidative white blend, White Zinfandel, Pinot Noir, and carbonic Syrah. It was bottled without fining, filtering, or sulfur additions.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":31637867429981,"sku":"STAGIAIRE-BIRTHDAY","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/its-your-birthday-stagiaire-wine-natural-wine-primal-wine-deslop.png?v=1784582812"},{"product_id":"sea-shells-she-sells-stagiaire-sauvignon-blanc-natural-wine","title":"Stagiaire Wine Sea Shells She Sells 2018","description":"\u003cp\u003eSea Shells She Sells is 100% Sauvignon Blanc sourced from the Feliz Creek vineyard, located just west of Hopland in Mendocino County. The vines are organically farmed, dry-farmed, and no-till — and are actively dying from phylloxera. That stress translates directly into the wine: tiny clusters, low yields, and deeply concentrated fruit.\u003c\/p\u003e\u003cp\u003eThe 2018 was direct pressed and barrel fermented, then aged on full lees for nearly 12 months. No additions, no sulfur — a true zero-zero wine. The lees aging adds weight and texture to what could otherwise be a lean, angular variety, while the phylloxera-stressed fruit contributes a tautness and mineral precision rarely found in California Sauvignon Blanc.\u003c\/p\u003e\u003cp\u003eWinemaker Brent Mayeaux returned to California in 2018 after stints in France and Australia, where he worked with natural wine producers including Philippe Bonard in the Jura. That European sensibility — letting the vineyard lead, intervening as little as possible — defines how he approaches every bottle.\u003c\/p\u003e\u003cp\u003eHopland sits in the warmer, inland portion of Mendocino County, where alluvial and loamy soils run along creek corridors and diurnal temperature swings of up to 50 degrees Fahrenheit preserve natural acidity. The Sanel Valley, which encompasses Hopland, falls under the broader Mendocino AVA.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":31637945221213,"sku":"STAGSHEL18C","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/sea-shells-she-sells-stagiaire-sauvignon-blanc-natural-wine.jpg?v=1780693755"},{"product_id":"sapphire-stagiaire-sauvignon-blanc-california-natural-wine","title":"Stagiaire Wine Sapphire 2018","description":"\u003cp\u003eSapphire, Samphire \u0026amp; Saturn Returns is a skin-contact Sauvignon Blanc from Stagiaire winemaker Brent Mayeaux. The 2018 is made from the same fruit as his Sea Shells cuvee, but with a different approach in the cellar: the grapes were destemmed and macerated on skins for 8 days before being pressed to barrel, where fermentation finished and the wine aged for nearly 12 months.\u003c\/p\u003e\u003cp\u003eThe fruit comes from an organically dry-farmed old vineyard. Mayeaux works exclusively with vineyards farmed without synthetic inputs, targeting what he describes as regenerative practices rather than simple organic compliance. No sulfites are added at any point, making this a zero-zero wine in the strictest sense.\u003c\/p\u003e\u003cp\u003eThe 8-day skin contact produces a wine that sits at the lighter end of the orange spectrum. Expect a pale amber-gold color, a textured but not heavy palate, and the characteristic tension between Sauvignon Blanc's natural acidity and the savory, oxidative depth that comes from barrel aging. Notes lean toward green apple, lemon zest, dried herb, and baked bread.\u003c\/p\u003e\u003cp\u003eMayeaux trained in France's Jura under Philippe Bonard and in Australia with Gareth Belton of Gentle Folk before returning to California. That European sensibility around minimal intervention and site-specific winemaking is evident in how differently this wine reads compared to most California Sauvignon Blanc.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":31638068428893,"sku":"STAGSAPP18C","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/sapphire-stagiaire-sauvignon-blanc-california-natural-wine.jpg?v=1780693920"},{"product_id":"still-life-with-woodyard-stagiaire-california-natural-wine","title":"Stagiaire Wine Still Life with Woodyard 2018","description":"\u003cp\u003eStill Life with Woodyard is 100% Zinfandel from the Woodyard block at Poor Ranch, a 5.71-acre parcel sitting at roughly 1,162 feet in the eastern hills above Hopland in Mendocino County. The Poor family homesteaded this land in 1888, and the Woodyard block vines have never been irrigated or treated with synthetic chemicals. The vines are head-trained on St. George rootstock, dry-farmed, and CCOF-certified organic.\u003c\/p\u003e\u003cp\u003eWinemaker Brent Mayeaux split the fruit into two ferments: one carbonic maceration in stainless steel, and one using 50% whole clusters with 50% direct-pressed juice infused on top. Both ferments ran for four weeks before being pressed together into old barrels for nearly 12 months of aging. No sulfur or other additives were used at any stage.\u003c\/p\u003e\u003cp\u003eThe result lands closer to a Gamay-brained Zinfandel than anything extracted or jammy — fresh strawberry and dried herb notes with a savory, slightly earthy undercurrent from the high-elevation hillside site. At 12.5% ABV, it is light on its feet for the variety.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":31638085369949,"sku":"STAGSTILL18C","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/still-life-with-woodyard-stagiaire-california-natural-wine.jpg?v=1780694083"},{"product_id":"lets-get-fizzical-stagiaire-wine-california-natural-wine-primal-wine","title":"Stagiaire Wine Let's Get Fizzical 2020","description":"\u003cp\u003eLet's Get Fizzical 2020 is a pét-nat from Brent Mayeaux of Stagiaire Wine, made from nearly equal parts Chardonnay and Sauvignon Blanc sourced from Lolonis Vineyard in Redwood Valley, Mendocino County. The vines were planted in 1944 and 1945, are head-trained and dry-farmed on red clay soils laced with fist-sized rocks at roughly 800 feet elevation. The vineyard has been certified organic since its earliest decades and is among the oldest known Sauvignon Blanc plantings in California.\u003c\/p\u003e\u003cp\u003eThe 2020 vintage came in exceptionally early. Mayeaux sampled the Sauvignon Blanc at 22 brix — the same ripeness level he had picked at the prior year — but arrived a full month ahead of schedule. He was among the first to pick that season, a sharp contrast to 2019 when he was among the last. The wine is made with zero sulfur added and no other additions or removals, in keeping with his zero-zero approach.\u003c\/p\u003e\u003cp\u003eAs a pét-nat, the wine completes its fermentation in bottle, producing a low, gentle fizz. Mayeaux bottles at approximately 1 brix residual sugar and disgorges before release so the bubbles stay in the glass rather than the bottle neck. Expect bright citrus and orchard fruit from the old-vine Chardonnay, with the Sauvignon Blanc adding tension and a lightly herbal edge.\u003c\/p\u003e\u003cp\u003eStagiaire Wine is produced on Treasure Island in the San Francisco Bay. Production is minuscule and the wines are released in limited quantities through Mayeaux's mailing list and select retailers.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":32392801288285,"sku":"STAGFIZZ19C","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-let_s-get-fizzical-natural-wine-primal-wine.jpg?v=1630820350"},{"product_id":"sufficiently-whelming-stagiaire-wine-california-natural-wine-primal-wine","title":"Stagiaire Wine Sufficiently Whelming 2021","description":"\u003cp\u003eSufficiently Whelming is a co-ferment of Sauvignon Blanc and Chardonnay sourced from Lolonis Vineyard in Redwood Valley, Mendocino County. The Sauvignon Blanc block was planted in 1942 and is among the oldest known SB plantings in the country. The Chardonnay dates to 1946-47. Both are head-trained, dry-farmed, and grown on benchland red clay soils strewn with fist-sized rocks at approximately 800 feet elevation, and the vineyard has been farmed organically since the 1950s.\u003c\/p\u003e\u003cp\u003eThe 2021 season was marked by severe drought across Northern California. At Lolonis, the stress concentrated sugars and phenolics in unusually small clusters, but winemaker Brent Mayeaux notes the fruit reached that development at a low sugar level, with fully developed skins and no botrytis — a result of the dry conditions. Fermentation was smooth. The wine started in stainless steel, then aged nine months in used barrels.\u003c\/p\u003e\u003cp\u003eOn the palate, the wine opens with flinty, tight structure and gradually opens into citrus and tropical fruit. Mayeaux describes it as unwinding with time, and expects it to reward patience if cellared. At 12.7% ABV, it sits on the lighter side for California white wine, with genuine tension between richness and acidity.\u003c\/p\u003e\u003cp\u003eStagiaire Wine is a zero-zero project, meaning no additions in the cellar — no added sulfites, no adjustments. The grapes do the work.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":32392874721373,"sku":"STAGWHEL20C","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-sufficiently-whelming-natural-wine-primal-wine-new.jpg?v=1780187235"},{"product_id":"cheeky-bisous-encore-stagiaire-wine-california-merlot-natural-wine-primal-wine","title":"Stagiaire Wine Cheeky Bisous 2022","description":"\u003cp\u003eStagiaire Wine Cheeky Bisous in the words of winemaker Brent Mayeaux: \"Adding this wine onto the release late. I just drank a bottle yesterday and it was stunning. I had been thinking it might need more time post-bottling to come together, but it refocused in record time. Merlot farmed by my bestie David on Sonoma Mountain. Fruit that was worked with by Nic and Tony Coturri for years. Short maceration and free run early. Sauvignon from Lolonis planted in the 40s in Redwood Valley. Healthy botrytis and opulent fruit. It's about 80\/20 Merlot\/SB. The Savvy adds a bit of fruit and flesh and rounds out nicely was a powerful, if not a bit austere, very light red. Chillable lazerbeam jolly rancher red. Yall are gonna love this.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":32392920694877,"sku":"stagiaire-cheeky-2016","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-cheeky-bisous-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1783632049"},{"product_id":"its-dangerous-to-go-alone-stagiaire-wine-california-merlot-natural-wine-primal-wine","title":"Stagiaire Wine It's Dangerous 2019","description":"\u003cp\u003eBrent Mayeaux's 'It's Dangerous to Go Alone' is a 2019 Merlot with a splash of Sauvignon Blanc sourced from Feliz Creek, a vineyard near Hopland in Mendocino County. Mayeaux picked this fruit on the riper side, intentionally separating it from the fruit destined for his sibling cuvee Cheeky Bisous. No sulfur added. No additions of any kind.\u003c\/p\u003e\u003cp\u003eWinemaking here follows Mayeaux's zero-zero approach: 60% whole cluster fermented with 40% juice pressed on top, then left on skins for 14 days. The whole cluster component adds structure and a savory spine to the riper fruit character, while the brief Sauvignon Blanc co-ferment introduces a thread of aromatic lift.\u003c\/p\u003e\u003cp\u003eStagiaire Wine operates out of Treasure Island in the San Francisco Bay. Mayeaux sources from organically and regeneratively farmed sites along the California coast. His winemaking background includes time working under natural wine producers in the Jura region of France and in the Adelaide Hills of Australia, both of which shaped his minimal-intervention philosophy.\u003c\/p\u003e\u003cp\u003eDrink now through 2025, lightly chilled at around 60F. The riper pick and whole-cluster structure give this wine more density than a simple glou-glou, but the acidity stays lively.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":32392964603997,"sku":"STAGDANG19C","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-it_s-dangerous-to-go-alone-natural-wine-primal-wine.jpg?v=1780187232"},{"product_id":"lets-get-fizzical-rose-stagiaire-wine-california-natural-wine","title":"Stagiaire Wine Let's Get Fizzical Rose' 2019","description":"\u003cp\u003eLet's Get Fizzical Rosé 2019 is a pét-nat from Brent Mayeaux of Stagiaire Wine. The fruit comes from Feliz Creek, just west of Hopland in Mendocino County, and the two grapes — Sauvignon Blanc and Merlot — were picked on the same day, foot-stomped together, and left to soak overnight before pressing. The wine was disgorged in mid-February and carries a touch of residual sugar.\u003c\/p\u003e\u003cp\u003eNo sulfur was added at any stage. No other interventions. This is a zero-zero wine in the truest sense: native yeast fermentation, nothing added, nothing removed. The co-maceration of a white and a red grape — pressed together after the overnight soak — gives the wine its pink color and its texture, somewhere between a proper rosé and a skin-contact white.\u003c\/p\u003e\u003cp\u003eHopland sits in the warmer, inland corridor of Mendocino County along the Russian River watershed. The Feliz Creek area, just off Highway 101, experiences warm days and significant diurnal temperature swings, which keep acidity lively even in riper fruit. Mendocino County has one of the highest rates of organically farmed vineyard acreage in California — roughly a quarter of all planted acres carry organic certification.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":35797165736088,"sku":"STAGFIZZ19C","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-let_s-get-fizzical-rose_-california-natural-wine.jpg?v=1780186994"},{"product_id":"scales-and-arpeggios-stagiaire-wine-california-natural-wine","title":"Stagiaire Wine Scales and Arpeggios 2021","description":"\u003cp\u003eScales and Arpeggios is a 100% Sangiovese sourced from the Ascona Vineyard, a high-elevation site sitting at approximately 2,500 feet in the South Skyline sub-region of the Santa Cruz Mountains AVA. The vineyard is farmed organically, with ancient marine sedimentary soils of loosely consolidated sandstone and siltstone. At this altitude, the site perches above the marine layer during the day while fog and cool Pacific breezes prevail overnight, creating extreme diurnal swings and a very long, slow ripening season.\u003c\/p\u003e\u003cp\u003eWinemaker Brent Mayeaux describes this as likely the coldest Sangiovese site in California, noting the fruit is right on the edge of ripening each year. The 2021 is the return to a red wine after the 2020 vintage was made as a blanc de noir. To manage the site's naturally high acidity, Mayeaux used 100% whole-cluster fermentation with a four-week maceration, then aged the wine for one year in neutral barrels. The wine was bottled unfined and unfiltered with no added sulfites.\u003c\/p\u003e\u003cp\u003eStagiaire is the project of New Orleans-born, former engineer Brent Mayeaux, who staged at wineries in Australia and France before returning to California in 2018. The name references his time as an apprentice in the Jura, where winemakers like Philippe Bornard shaped his approach to minimal-intervention winemaking. His operation is based on Treasure Island in San Francisco Bay, and he sources from organically and regeneratively farmed vineyards along the California coast from Santa Cruz up to Sonoma.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":35797190082712,"sku":"STAGARPE19C","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-scales-and-arpeggios-natural-wine-primal-wine.jpg?v=1780186991"},{"product_id":"thirst-trap-stagiaire-wine-falanghina-natural-wine","title":"Stagiaire Wine Thirst Trap 2019","description":"\u003cp\u003eThirst Trap is 100% Falanghina sourced from Calleri Vineyard in San Benito County, a 30-acre flat alluvial fan farmed by John Siletto along Tres Pinos Creek, 30 miles inland from Monterey Bay. Falanghina is an ancient Campanian white grape rarely planted in California, and Calleri is one of the only sites growing it. Only one barrel of this wine was produced.\u003c\/p\u003e\u003cp\u003eWinemaker Brent Mayeaux ran the fruit through two weeks of carbonic maceration, then stomped the grapes for an additional 24 hours of extraction before pressing to old neutral barrel. The carbonic phase preserves bright fruit and lifts aromatics; the stomp adds phenolic grip and texture without heavy tannin. No sulfites were added at any stage.\u003c\/p\u003e\u003cp\u003eSan Benito County sits east of the Gabilan Mountains, which separate it from Monterey County. The range funnels cool Pacific breezes from Monterey Bay into the valley, moderating what would otherwise be hot inland growing conditions. Calleri Vineyard sits on Soper Gravelly Loam soils with good drainage, and annual rainfall in the region averages around 12 inches, pushing vines to root deep. The combination of warm days, cool nights, and lean soils produces grapes with concentrated flavor and firm natural acidity.\u003c\/p\u003e\u003cp\u003eMayeaux described this wine plainly: he will not make it again because it turned out too good. At one barrel produced, that is not a marketing line. It is a statement about how rarely a grape, site, and process align this cleanly in a single year.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":35797265318040,"sku":"STAGTRAP19C","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-thirst-trap-california-natural-wine.jpg?v=1780186989"},{"product_id":"sapphire-returns-stagiaire-wine-natural-wine","title":"Stagiaire Wine Sapphire Returns 2019","description":"\u003cp\u003eSapphire, Samphire, \u0026amp; Saturn Returns in the words of winemaker Brent Mayeaux is made from \"Sauvignon Blanc from Feliz Creek Vineyard in Hopland in Southern Mendocino County. Organic, dry-farmed, no tilling, old vines. Destemmed and macerated for just over a week and aged in neutral oak barrels for almost a year. Gentle tannic structure. Feijoa, guava, pear, and apple tart. California warmth for when COVID has got you down.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":37644523208903,"sku":"STAGSAPP19C","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-sapphire-returns-natural-wine-primal-wine.jpg?v=1780186663"},{"product_id":"sultana-of-swat-stagiaire-wine-natural-wine","title":"Stagiaire Wine Sultana of Swat 2019","description":"\u003cp\u003eStagiaire Wine Sultana of Swat is made, tells us winemaker Brent Mayeaux, from \"80+ year old Carignan from Feliz Creek. Dry-farmed, organic, no tilling. 50% whole clusters with 50% juice pressed on top left to infuse for just over two weeks. Blackberry brambles, baking spices, iodine. Brooding and sanguine and high acid. Beaujolais (pre-2015) from California.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":37644628721863,"sku":"STAGSULT19C","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-sultana-of-swat-natural-wine-primal-wine.jpg?v=1780186659"},{"product_id":"plastic-stars-paper-moons-stagiaire-wine-natural-wine","title":"Stagiaire Wine Plastic Stars and Paper Moons 2022","description":"\u003cp\u003eStagiaire Wine is a project led by winemaker Brent Mayeaux in the Santa Cruz Mountains of California. Plastic Stars and Paper Moons is made from 100% Viognier grown on 20-year-old vines on rolling slopes on Mount Eden Road, above the town of Saratoga. The 2022 vintage was picked slightly fresher than past vintages and saw a mix of stainless steel and barrel fermentation. It was fermented in puncheons and barrels and aged there for about 10 months.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":40283783626951,"sku":"stagiaire-plasticstars-2015","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/plastic-stars-paper-moons-stagiaire-wine-natural-wine-deslop.png?v=1784583745"},{"product_id":"sprinkles-on-top-stagiaire-wine-natural-wine","title":"Stagiaire Wine Sprinkles on Top 2021","description":"\u003cp\u003eSprinkles on Top is a co-fermented field blend of Chardonnay and Pinot Noir from Brent Mayeaux's Summit vineyard in the Santa Cruz Mountains AVA. The Chardonnay and a portion of Pinot Noir were both left whole cluster, with direct-pressed Pinot Noir juice poured over the top and the entire mass left to infuse for four weeks. Mayeaux has used this whole-cluster-plus-juice method since his first vintage in 2018. The 2021 vintage pushed the maceration further than the 2020 because the site was free of the wildfire smoke that constrained the prior year.\u003c\/p\u003e\u003cp\u003eThe 2021 growing season at the Summit site was marked by severe drought, which produced sluggish, low-sugar fermentations. The resulting wine is taut and high-strung, with lifted, volatile aromatics that add intensity without tipping into flaw territory for most palates. It is made without added sulfites or any other cellar additions, following Mayeaux's zero-zero approach.\u003c\/p\u003e\u003cp\u003eThe Summit vineyard sits in the Santa Cruz Mountains AVA, a cool, high-elevation appellation whose boundaries are defined by elevation and the marine fog line. The coastal influence from the Pacific and Monterey Bay keeps the growing season long and cool, preserving natural acidity in both Chardonnay and Pinot Noir. Thin, infertile mountain soils push low yields and concentrated fruit.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":40283791524039,"sku":"STAGSPRI20C","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-sprinkles-on-top-primal-wine-natural-wine.jpg?v=1780186053"},{"product_id":"lets-get-fizzical-stagiaire-wine-natural-wine","title":"Stagiaire Wine Let's Get Fizzical 2021","description":"\u003cp\u003eLet's Get Fizzical is a sparkling white blend from winemaker Brent Mayeaux of Stagiaire Wine, operating out of Treasure Island in San Francisco Bay. The 2021 edition is equal parts Sauvignon Blanc, Chardonnay, and Vermentino. The Sauvignon Blanc — potentially among the oldest plantings of the variety in North America, dating to 1942 — and Chardonnay planted in 1946-47 both come from the historic Lolonis Vineyard in Redwood Valley, Mendocino County. The vines are head-trained, dry-farmed, and certified organic by CCOF, growing in red clay soils strewn with fist-sized rocks at approximately 850 feet elevation.\u003c\/p\u003e\u003cp\u003eThe Vermentino comes from a steep, north-facing vineyard on the shore of Clear Lake in Lake County, also organically farmed. Clear Lake sits at around 1,300 feet elevation, and the lake's thermal mass moderates temperatures, extending hang time and preserving acidity. The north-facing aspect keeps this block cooler still, which suits the aromatic, salinity-driven character Vermentino can express at altitude.\u003c\/p\u003e\u003cp\u003eThe wine is bottled at approximately 1 brix with active fermentation still ongoing, then aged on the lees in bottle for nearly 11 months before disgorging. No sulfur is added at any stage. The result is a delicate, fine-bubbled sparkling wine with a slight kiss of reduction on opening, bright tropical fruit, and a trace of residual sugar. Brent Mayeaux operates on a zero-zero philosophy: nothing added, nothing removed.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":41067558699207,"sku":"stagiaire-let'sgetfizzical","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-let_s-get-fizzical-natural-wine-primal-wine_ce30778f-3203-4caf-a5f9-7ef03c6f466c.jpg?v=1780185695"},{"product_id":"dreams-on-layaway-stagiaire-wine-natural-winw","title":"Stagiaire Wine Dreams on Layaway 2020","description":"\u003cp\u003eDreams on Layaway is a direct-pressed Pinot Noir rosé from Stagiaire's Summit vineyard in the Santa Cruz Mountains, planted on a sandstone and shale knoll at 1,700 to 1,800 feet with views over Monterey Bay. Winemaker Brent Mayeaux farmed the site organically with no tractors and no tilling, all work done by hand. The 2020 vintage was shaped by nearby wildfires: Mayeaux made only rosé from this vineyard that year, picking across three separate dates in a mixture of fog and smoke, with the juice rested post-press to settle out as much ash as possible before fermentation.\u003c\/p\u003e\u003cp\u003eThe grapes were pressed directly with no maceration and the juice was fermented and aged in neutral French oak puncheons. Only 75 cases were produced. The wine was bottled without fining, filtering, or added sulfites, consistent with Mayeaux's zero-zero approach across all Stagiaire releases.\u003c\/p\u003e\u003cp\u003eThe result sits closer to serious white wine in structure than to a conventional rosé. High natural acidity from the cool, high-elevation site and a longer barrel-aging period give it the kind of crystalline tension you find in a well-made blanc de noirs. Blood orange, watermelon, and a saline mineral edge are the dominant impressions, with a clean, dry finish.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":41145765888199,"sku":"1069","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-dreams-on-layaway-natural-wine-primal-wine.jpg?v=1780185633"},{"product_id":"sapphire-stagiaire-wine-natural-wine","title":"Stagiaire Wine Sapphire 2021","description":"\u003cp\u003e4th vintage of this wine made from a special old vineyard in Hopland. Dry farmed, organic, no tilling. For this vintage I decided to switch things up. Instead of destemming, the grapes were left whole cluster. Carbonic for about a week and then tread on for another week. Recognizably wine from this unique vineyard but somewhat softer and more accessible than Sapphires usually is at this stage in its life. Light ‘orange’ as always.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":42702603354328,"sku":"1052","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-sapphire-natural-wine-primal-wine.jpg?v=1718500310"},{"product_id":"part-of-a-complete-breakfast-stagiaire-wine","title":"Stagiaire Wine Part of a Balanced Breakfast 2021","description":"\u003cp\u003eStagiaire Wine Part of a Balanced Breakfast cider. \"So this was fermented and aged in barrel on full lees until it seemed stable and delicious. I hesitate to call this cider and want to just call it wine. It’s very pretty and elegant and light. Hydrating and nourishing and too easy to drink.\" (source: Stagiaire Wine)\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43072714571992,"sku":"1118","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-part-of-a-balanced-breakfast-natural-wine-primal-wine.jpg?v=1718499974"},{"product_id":"sunrise-after-glow-stagiaire-wine","title":"Stagiaire Wine Sunrise in Afterglow 2022","description":"\u003cp\u003eThe wine is characterized by its bright, refreshing acidity and a harmonious balance of fruit and floral notes. On the nose, it shows aromas of red fruit, blood orange, and hints of carnation flowers. The palate follows with flavors of plum, blackberry, and blueberry.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43072734822616,"sku":"stagiaire-afterglow","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-sunrise-in-afterglow-natural-wine-primal-wine.jpg?v=1780290254"},{"product_id":"relief-in-ambiguity-stagiaire-wine","title":"Stagiaire Wine Relief in Ambiguity 2021","description":"\u003cp\u003eStagiaire Wine Relief in Ambiguity. \"Due to broken berries and long periods of water stress, all of the ferments from this vineyard were a bit tricky and really needed to be babied. This is a blend of some longer whole cluster and variations of carbonic ferments that were pressed together. Fermentation finished in stainless, and then aged in barrel for 8 months. Brooding, nebulous, dark energy and lifted aromatics framing tart jolly rancher fruit quality. Opens a bit lean and shrill and def needs some air to really show its stuff and get really complex. Chuggable chilled or contemplative if you want to be a nerd and spend some time with it(thats what I like to do). Feels good to have red wine\nagain.\" (source: Stagiaire Wine)\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43072755335384,"sku":"1121","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/stagiaire-wine-relief-in-ambiguity-natural-wine-primal-wine.jpg?v=1718499968"},{"product_id":"its-your-birthday-stagiaire-wine","title":"Stagiaire Wine It's Your Birthday 2021","description":"\u003cp\u003eStagiaire Wine It's Your Birthday is a blend of Pinot Noir, Sauvignon Blanc, and other varieties such as Syrah. This is an experimental wine that Brent has been making for the past four vintages. \"Playful and unpretentious party juice. Crunchy and bubbling with life. Chilled red. Coferment. Whatever. Sometimes it tasted like Pinot and sometimes it tastes like Sav Blanc but never both.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43813971034328,"sku":"stagiaire-birthday-1011","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-it_s-your-birthday-natural-wine-primal-wine_552ad361-3491-4da1-bad1-839208c516a0.jpg?v=1718499237"},{"product_id":"dont-tell-mom-stagiaire-wine","title":"Stagiaire Wine Don't Tell Mom! 2022","description":"\u003cp\u003eStagiaire Wine Don't Tell Mom! is a Piquette made from roughly equal parts Petite Sirah, Syrah, and Sauvignon Blanc. The ferments all macerated for ~5 days and were pressed to tank where they settled for a few weeks before being blended. About 15g\/l of sugar was added at blending the day before bottling to give the wine a bit of spritz. Serve chilled very well and open carefully or it will \"do the geyser thing.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43813971755224,"sku":"stagiaire-don'ttellmom!","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-don_t-tell-mom-natural-wine-primal-wine.jpg?v=1718499232"},{"product_id":"thirst-trap-sauvignon-blanc-stagiaire","title":"Stagiaire Wine Thirst Trap Sauvignon Blanc 2021","description":"\u003cp\u003eStagiaire Wine Thirst Trap is made from Sauvignon Blanc grown on shale terraces at 1100ft in Yorkville Highlands, California. Fermentation is made up of 50% whole clusters with the balance being direct-pressed juice pumped on top and left to infuse for 3-4 weeks. In barrels for a year. Zero zero.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43814110986456,"sku":"stagiaire-thirsttrap","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-thirst-trap-natural-wine-primal-wine.jpg?v=1718499228"},{"product_id":"epiphanies-in-place-pinot-noir-stagiaire","title":"Stagiaire Wine Epiphanies in Place Pinot Noir 2021","description":"\u003cp\u003eStagiaire Wine Epiphanies in Place Pinot Noir in the words of the winemaker: \"The fruit came in a bit leaner than I'd normally pick it but visually was beautiful. It started carbonic for 7 days and was then destemmed for another week of maceration. Thinking that I wanted a bit of that bright fruit lift without going fully into the jolly rancher spectrum and I also didn't want too much stem character on a wine that I anticipated being a bit on the lean side. Sappy and snappy Pinot profile that reminds me of Vini Viti Vinci. Adult Hawaiian fruit punch. Opens very lean and almost shrill, but some joyous swirls around the glass, bring the fruity flesh out. Can also decant.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43814114132184,"sku":"stagiaire-epiphanies","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-epiphanies-in-place-natural-wine-primal-wine.jpg?v=1718499223"},{"product_id":"desires-actuality-and-the-spaces-in-between-stagiaire","title":"Stagiaire Wine Desires, Actuality, and the Spaces in Between 2020","description":"\u003cp\u003eStagiaire Wine Desires, Actuality, and the Spaces in Between in the words of the winemaker: \"2020 Santa Cruz Mountains Pinot Rosato with two years elevage and three days of maceration. It is pretty fucking cool and good and the miracle I didn’t know I was hoping for. Sea spray on cherry chapstick-coated lips. Coconut water on the beach. A glance that is a flirt and a whole life story at once. Reminds me of Anders's wines. Very Stable. Drinks better on day two. Lots of life ahead. Can decant.\"\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43814125240536,"sku":"stagiaire-desires","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-desires-actuality-natural-wine-primal-wine.jpg?v=1718499219"},{"product_id":"eternal-return-place-pinot-noir-stagiaire","title":"Stagiaire Wine Eternal Return Pinot Noir 2023","description":"\u003cp\u003eStagiaire Wine is a natural wine project founded by Brent Mayeaux, a New Orleans native who transitioned from engineering to winemaking. Eternal Return is a Pinot Noir from a vineyard planted by Gerhard in 1999\/2000 at 1700 to 1800 feet over Monterey Bay in the Santa Cruz Mountains, on sandstone and shale. The vines are farmed organically, with all work done by hand, no tractor, and no tilling. This cuvee comes from the second pick, from the lower slopes of the south and north blocks.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43814126584024,"sku":"STAGIAIRE-ETERNALRETURNS","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/eternal-return-place-pinot-noir-stagiaire-deslop.png?v=1784584854"},{"product_id":"consistency-in-chaos-syrah-stagiaire","title":"Stagiaire Wine Consistency in Chaos 2023","description":"\u003cp\u003eConsistency in Chaos is made by Stagiaire Wine, a natural wine project founded by Brent Mayeaux, who transitioned from engineering to winemaking and produces zero-zero wines made without added sulfites. It is a Syrah from the Cuatro Esquinas Vineyard at the upper end of Sonoma Valley's Carneros region, originally planted in the 1990s by Phil Coturri and now farmed organically using regenerative practices by Shaunt and Diego of Les Lunes. Two lots were vinified: one with 50% whole clusters infused with direct-press juice over three weeks, the other with 5 to 6 weeks of whole-cluster carbonic maceration. The 2023 vintage produced tight, black clusters with dense flavor.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":43814536446168,"sku":"STAGIAIRE-","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/consistency-in-chaos-syrah-stagiaire-deslop.png?v=1784584862"},{"product_id":"stagiaire-wine-still-life-with-hillside-2022","title":"Stagiaire Wine Still Life with Hillside 2022","description":"\u003cp\u003eStill Life with Hillside is made by Brent Mayeaux of Stagiaire Wine, a natural wine project working out of Treasure Island in San Francisco Bay. It is 100% Zinfandel from a hillside vineyard in Talmage, Mendocino County, planted in the 1970s on a slope above the City of Ten Thousand Buddhas. The dry-farmed, head-trained old vines are organically farmed. The wine is a zero-zero natural bottling, fermented and aged in neutral puncheons and barrels with a long infusion of whole clusters in direct-pressed juice.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":44175071674584,"sku":"stagiaire-stilllifezin","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-still-life-with-hillside-2022-deslop.png?v=1784585213"},{"product_id":"stagiaire-wine-sunset-in-undertow","title":"Stagiaire Wine Sunset in Undertow 2021","description":"\u003cp\u003eSunset in Undertow 2021 is a Syrah produced by Stagiaire Wine, a natural wine project founded by Brent Mayeaux. The fruit comes from The Poor Ranch in the mountains east of Hopland, Mendocino County, where the Poor family farms only red varieties suited to a hot, arid, dry-farmed environment. The vines are grafted onto St George rootstock and farmed organically with cross-discing for weed management and sulfur dusting for powdery mildew control. In 2021, a drought year, the fruit was destemmed, macerated for two weeks, and aged in barrel for two years.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":50426952679640,"sku":"STAGIAIRE-SUNSET","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-sunset-in-undertow-deslop.png?v=1784587161"},{"product_id":"stagiaire-wine-shadows-on-a-hill-chardonnay","title":"Stagiaire Wine Shadows on a Hill Chardonnay 2023","description":"\u003cp\u003eShadows on a Hill is a Chardonnay made by Brent Mayeaux of Stagiaire Wine, a natural wine project launched in 2018 from Treasure Island in San Francisco Bay. The fruit is sourced from a south-facing, formerly Schramsberg site in Marin County within the Petaluma Gap AVA, farmed organically by Mayeaux and David Rothschild. The hand-harvested grapes were direct pressed and fermented in portions in both stainless steel and old oak barrels, then combined and aged in old wood. It is made in a Jura-influenced, zero-zero style without added sulfites.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":50427280654552,"sku":"STAGIAIRE-SHADOWS","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-shadows-on-a-hill-chardonnay-deslop.png?v=1784587169"},{"product_id":"stagiaire-wine-your-touch-and-the-breeze-2023","title":"Stagiaire Wine Your Touch and the Breeze 2023","description":"\u003cp\u003eStagiaire Wine Your Touch and the Breeze 2023 is a Pinot Noir made by Brent Mayeaux from a remote three-acre vineyard high on the first ridge of the Sonoma Coast, just over a mile from the Pacific Ocean. The site is planted at 1,400 feet elevation and experiences intense coastal wind, fog, and dramatic diurnal shifts. The vineyard is co-farmed by Brent Mayeaux of Stagiaire and Joe Ryan of Ernest Wines, both alumni of Flowers Winery. The wine underwent 100% whole-cluster fermentation with a four-week maceration.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":50427284750552,"sku":"STAGIAIRE-YOURTOUCH","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-your-touch-and-the-breeze-2023-deslop.png?v=1784587177"},{"product_id":"stagiaire-wine-lets-get-fizzical","title":"Stagiaire Wine Let's Get Fizzical 2022","description":"\u003cp\u003eStagiaire Wine Let's Get Fizzical 2022 is a pét-nat style sparkling wine made by Brent Mayeaux from equal parts Sauvignon Blanc, Chardonnay, and Vermentino. The Sauvignon Blanc and Chardonnay come from the ancient, dry-farmed vines at Lolonis Vineyard in Redwood Valley, while the Vermentino is sourced from a steep, north-facing vineyard in Lake County that slopes into Clear Lake. Both sites are organically farmed. The wine is made with zero sulfur added and no other interventions, following Mayeaux's zero-zero natural winemaking philosophy.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":51122854723800,"sku":"STAGIAIRE-FIZZICAL","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-lets-get-fizzical-deslop.png?v=1784589260"},{"product_id":"stagiaire-wine-this-slant-of-light-chardonnay","title":"Stagiaire Wine This Slant of Light Chardonnay 2023","description":"\u003cp\u003eStagiaire Wine is a natural wine project founded by Brent Mayeaux, a New Orleans native who transitioned from engineering to winemaking, working from a repurposed industrial space on Treasure Island in San Francisco Bay. This Slant of Light 2023 is made from 100% Chardonnay grown in a wind-battered vineyard in Marin County's Petaluma Gap AVA, a site previously farmed for Schramsberg's sparkling wine program and now revived by Mayeaux alongside vineyard steward David Rothschild. The organically farmed, south-facing slope yields under two tons per acre. The grapes were pressed and divided between two vessels, with one portion fermented in stainless steel tank and the other in barrel, then combined and aged in old oak, with zero added sulfites.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":51122865275096,"sku":"STAGIAIRE-SLANTLIGHT","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-this-slant-of-light-chardonnay-deslop.png?v=1784589268"},{"product_id":"stagiaire-wine-relief-in-ambiguity-pinot-noir","title":"Stagiaire Wine Relief in Ambiguity Pinot Noir 2024","description":"\u003cp\u003eStagiaire Wine Relief in Ambiguity 2024 is a single-vineyard Pinot Noir from the Summit region of California's Santa Cruz Mountains AVA. Winemaker Brent Mayeaux sources fruit from organically farmed vines planted over 20 years ago by Gerhard Schlecht at 1,700 to 1,800 feet elevation. Stagiaire approaches this cuvee with minimal intervention, employing whole-cluster fermentation and extended maceration. This zero-zero wine sees no sulfur additions and remains unfined and unfiltered.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":51128091771096,"sku":"STAGIAIRE-RELIEF","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-relief-in-ambiguity-pinot-noir-deslop.png?v=1784589276"},{"product_id":"stagiaire-wine-dust-in-the-tides","title":"Stagiaire Wine Dust in the Tides 2023","description":"\u003cp\u003eStagiaire Wine Dust in the Tides 2023 is a Pinot Noir made by Brent Mayeaux from an extreme coastal site in California's Fort Ross-Seaview AVA. The three-acre vineyard sits at 1,400 feet elevation, just over a mile from the Pacific Ocean, on the first ridge of the Sonoma Coast. The wine is 100% Pinot Noir, picked from the last pass of the 2023 harvest, destemmed and left on skins for 30 days. It was aged in barrels and puncheons for one year and made as a zero-zero wine without added sulfites.\u003c\/p\u003e","brand":"Stagiaire Wine","offers":[{"title":"Default Title","offer_id":51409245864152,"sku":"STAGIAIRE-DUST","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/stagiaire-wine-dust-in-the-tides-deslop.png?v=1784590078"}],"url":"https:\/\/primalwine.com\/collections\/stagiaire-wine.oembed","provider":"Primal Wine","version":"1.0","type":"link"}