After a couple of decades of making a name for himself in the NYC wine scene as an award-winning wine director and sommelier, Richard Luftig traveled west to California with the goal of making delicious, unmanipulated wine that is affordable. His vision led him to Sonoma and the creation of Pied à Terre, with a focus on both sustainable and healthy viticulture practices and minimal intervention techniques in the cellar. Richard believes that “the farmer’s foot is the best fertilizer. When the land is well-trodden, the vine will be well-tended, the details not overlooked.” Hence, the name “Pied à Terre,” which translates to “foot on the ground” and how that philosophy has guided Richard to making some of the best quality-to-value wines you can find in California.

Pied à Terre is made from 100% Cabernet Sauvignon a number of different vineyards and regions in Sonoma County. The wine was aged exclusively in French oak, 20% of which was new. The wine is intensely aromatic with vibrant red fruits and a touch of smoke and crushed stone. There is great intensity and freshness to the wine, with subtle tannins and a refreshing acidity. Enjoy this wine with a roast beef or ham.