Subject to Change Wine Co. exists as a canvas for exploration of terroir and natural wine in Northern California. STC was founded on a true love for drinking wine, and the many people and experiences that come as a result. In a place where wine production has recently been marked by rules and rigor, there’s a new movement of free thinking producers. We’re proud to be part of a revolution defined by experimentation – where we don’t need to conform to a certain archetype and wine can feel exciting again.
We source fruit exclusively from organic or biodynamic growers with whom we have a symbiotic working relationship. Mostly, we focus on making wines that we like to drink, which can be on a spectrum from fun and whimsical to serious and intellectual (we like to think those things are not mutually exclusive depending on context).
The wines are fresh and often offbeat, just how we like it.
A crushable, aromatic, co-ferment of some of our favorite red & white grapes. You can call it a light red. You can call it a dark rosé. Either way, throw a chill on it! Grapes: Syrah, Grenache, Muscat, Mourvédre, Zinfandel, Viognier, Cabernet Sauvignon Vineyard: Sunhawk Farms. 8 acres of grapes, 3 acres of olives on a 280 acre property that’s Demeter certified and planted on steep terrain with volcanic/serpentine soils. John Schaeffer and his wife Nantzy have lived on this biodynamic homestead since 2001 and are fully committed to developing and maintaining a self-sustaining, healthy ecosystem. AVA: Mendocino County Vines: By far the most labyrinthine vineyard that we work with, SunHawk features primarily Rhône varietals spread across 4 winding, hilly blocks. It’s a challenging place to pick due to the quirky way the rows are planted, but it makes for some exciting sampling days! The soil and the vines are treated with a blend of herbs, minerals, and manure all sourced from the property. Disease and insect control are regulated by botanical biodiversity. Method: Being that so many grapes go into this blend, we picked on two separate dates to allow even ripening. Almost everything was picked around 20 Brix. For the first pick, we foot tread whole clusters and left them on the skins for 48 hours before pressing, settling, and moving into stainless for fermentation. After the second pick, we foot tread the whole clusters and left them on the skins for 72 hours before pressing. The juice was then settled before moving into neutral barrels for 5 months élevage. The two lots were racked once for blending before bottling.