Western Sonoma County, California
Wild
Twin
Cellars
For the curious and the thirsty.
Natural wine & cider — Sonoma Coast
Our Story
Two brothers.
One obsession.
Wild Twin Cellars began the way most good things do — with stubbornness, curiosity, and a shared conviction that the best bottles are made with as little interference as possible.
We’re brothers-in-law. One of us reads. One of us farms. Between us we make wines and ciders that are meant to be opened on a Tuesday, argued about, and opened again.
We don’t have a winemaking philosophy so much as a disposition: grow strange things in a strange place, get out of the way, and see what happens.
The Literary One
The Storyteller
Drawn to the forgotten, the obscure, the varieties nobody else is planting. If a grape has a mythology, he knows it. If a cider apple has a name that sounds like a character from a Victorian novel, it’s probably in the orchard.
The Technical One
The Craftsman
In the vineyard before dawn, watching fermentations like a hawk, making the thousand quiet decisions that turn fruit into something worth arguing about. He knows why it worked. He just can’t always explain it in a way that fits on a label.
What We Make
Natural Wine
We work with obscure Italian varieties that found a second home on the Sonoma Coast. Coastal varieties from volcanic islands, grown in coastal fog. The maritime logic tracks. The results surprise us every year.
Native ferments. Minimal sulfur. No recipe.
Cider
High-tannin apples from English, French, and Spanish traditions — bittersweet, bittersharp, full of grip and funk. The kind of cider that reminds you cider and wine have more in common than people think.
Wild ferment. Bone dry. Occasionally unsettling in the best way.
The Place
38.4° N
123.0° W
Sonoma Coast
California
Elevation
Variable
Climate
Marine
Where the fog
does the work.
Western Sonoma County is not California wine country as most people imagine it. It’s cold, windy, and moody. The Pacific is close enough to smell. Some years the fog doesn’t lift until afternoon. Most of the world’s great grapes have no business growing here.
Ours do fine.
The Italian coastal varieties we work with evolved in similar conditions — maritime climates, volcanic or well-drained soils, high acid, real wind. They’ve adapted. So have we.
Stay in the loop.
New releases, harvest notes, and the occasional argument about amphorae.