



Catch & Release was started in 2019 by Beno and Monica Stewart.
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Sourcing
We’re not farmers, but we work with some pretty good ones! Our fruit comes from select organic or biodynamically farmed vineyards, that range from deep Mendocino to the Santa Cruz Mountains. Raw materials are at the core of Catch & Release.
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Cellar
Our sourcing allows for
a simple approach in the cellar. All wines are fermented natively, and the only additive we use is S02. We see sulfur as an effective tool, and work with it in a deliberate, not prescriptive manner. -
Bottling & Releases
We bottle unfined & unfiltered to preserve the raw living nature of the wines. We release wine twice a year - Spring & Fall. Each release will feature some younger more playful wines, as well as a handful of extended elevage wines.