Our Wineries

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Senses Wines

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SENSES WINES

About Senses Wines

The story of Senses Wines began in 2011 when childhood friends Christopher Strieter, Max Thieriot and Myles Lawrence-Briggs, were just 22 years old and decided to turn their love for wine, sustainable farming and entrepreneurship into a wine label of their own.

Beginning in the vineyards their families owned in Occidental, the Senses team was able to farm the sites themselves, learning how to care for and tend to the vines and eventually attract the help of renowned winemaker Thomas Rivers Brown, who joined the young team in 2013.

Senses launched with just 112 cases of Pinot noir and Chardonnay from Dutton Ranch vineyards and in less than five years they expanded production to a few thousand cases, which include additional single vineyard wines from seven vineyards and appellation blends from the Sonoma Coast and Russian River Valley AVAs.

Since releasing the first vintage in 2012, Senses wines are exclusively available in the Spring and Fall to a mailing list with a growing waitlist. In the past two years, their presence in the marketplace has expanded to include placements on the menus of many Michelin-rated restaurants throughout the country, including The French Laundry and Le Bernardin.

Vision

Senses Wines is the dream of three childhood friends. Chris, Max and Myles partnered with critically acclaimed winemaker, Thomas Rivers Brown, to produce world-class wines from renowned vineyards owned by their families. Since founding in 2011, Senses production has grown to include many coveted vineyard sites throughout northern California. The Senses estate vineyards are located in the West Sonoma Coast region of Sonoma County, specifically in the small town of Occidental where the three founders grew up.

Winemaking

Our wines embody the natural and distinct characteristics of the vineyards from where the grapes are grown. Our team believes the vineyards are Senses’ greatest assets, and we meticulously farm each vine so the winemaking process can be as hands-off as possible. This approach ensures the complexity and finesse we expect for each wine, vintage after vintage. Grapes are hand sampled and harvested at ideal ripeness, cold-soaked for a few days, fermented with yeasts indigenous to the vineyard, and ultimately pressed and barreled into a selection of our favorite French cooperages.