Collection: Sonoma & Oregon

If Napa is America's Bordeaux, Sonoma and Oregon are its Burgundy.

Sonoma is larger and far more varied than Napa, and crucially cooler — fog from the Pacific rolls into the Russian River Valley most mornings. That gives Pinot Noir and Chardonnay with real acidity rather than just ripeness.

Oregon's Willamette Valley is cooler again, and it is the closest thing in America to red Burgundy: lighter, more savoury, more earthy Pinot Noir with genuine transparency.

Who these suit. Anyone who wants New World fruit without New World weight, and anyone who drinks Burgundy but finds the prices difficult. Also a much better match for Cantonese food than Napa Cabernet — a lighter red works at a Chinese table.

Serve 14–16°C. Salmon, duck, roast pork, mushrooms.

All American wine