Cruse Wine Co.

Science-loving Michael Cruse grew up in Northern California. It was a lecture by Terry Leighton of Kalin Cellars while he was at University of California, Berkeley that opened his eyes to the potential of combining his love of science and the world of wine.

Having worked as assistant winemaker in Carneros, he decided to work for himself, setting up a custom crush facility in 2008 in Petaluma, and launching his own label, Ultramarine, focussing on sparkling wines.

In 2013, he went further, starting Cruse Wine Co., with the stated aim of producing fruit-driven and fresh wines that remained serious. He set up with a commitment to the North Coast, shining a light on sites in Napa, Sonoma, Mendocino and Contra Costa. But rather than following the trend for Pinot Noir or Cabernet Sauvignon, Michael decided to seek out small parcels of grapes like Valdiguie, Tannat, Syrah, Carignan and Chardonnay, from which he could make single variety wines.

His flagship wine is the red blend Monkey Jacket, which among other things contains Validiguie, Carignan, Tannat,  and St. Laurent: a fruity, fresh, delicious table wine that’s become something of a legend. As you’d expect from someone who cut his teeth with sparkling wines, he also makes a selection of bubblies, with traditional method and single variety petillant naturel wines.

A thoughtful, exciting winemaker, these are wines that epitomise drinkability and brightness: a valuable addition to every table, from surprising sources.