FUEL THE NEED | The 3rd Annual Mo' Butter Allocation
The dragstrip was buzzing, a low rumble of engines and a thousand conversations blending into one restless hum. Then the Top Fuel dragster rolled forward, long and lean, painted like fire itself. The driver eased it into the water box, and the world seemed to hold its breath.
With one stab of the throttle, the engine screamed—so loud it rattled ribcages—and the rear slicks lit up. White smoke poured off the tires in rolling clouds, curling skyward like a storm. The car shuddered, danced, and clawed at the pavement, leaving two long black streaks of rubber behind.Fans leapt to their feet, hands clapped over ears, grins splitting their faces. For just a few seconds, the dragster wasn’t racing yet—it was flexing, showing the line who was boss. Then the driver eased off, the smoke drifted away, and the machine crept forward to stage, ready to unleash everything it had.
I’ve always fueled my need for speed. Driving fast wasn’t just a habit—it was who I was. By the time I was 16 and a half, I had already racked up eleven speeding tickets. Lucky for me, my grandfather (a former NASCAR race driver) had friends in the right places. His best buddy was the town’s judge, and instead of handing me a stack of fines, he let me work it off by washing cop cars and wrenching on their 4x4s in our high school auto shop.
The truth is, I caught the racing bug from my uncle Chuckie. A big, stout bull of a man, Uncle Chuck was no joke when it came to hot rods. He taught me how to tear down and rebuild a Chevrolet Performance’s SP350/357 crate engine—a 350 cubic inch (5.7L) Small-Block V8 that pushed out 357 horsepower and 407 lb-ft of torque. That was the moment I realized speed wasn’t just something you felt behind the wheel—it was something you could build with your own two hands. He and I spent many years at many race tracks rebuilding fast cars. Looking back, that hands-on approach is probably what pulled me into winemaking—especially Pinot Noir. Just like those cars, great wine isn’t simply discovered, it’s built piece by piece, with patience, precision, and passion.
When we first envisioned the Croix Estate portfolio, we thought deeply about diversification: not just in style, but in the experience we wanted to deliver to our enthusiasts. Beyond the patience and precision it takes to craft wines at the highest level, we’ve always believed a little fun should be front and center—that spark of whimsy that fuels our need to bring joy to every glass.
Our Autumn allocation builds on the Spring Bread & Butter release, once again focused on guilt-free indulgence at uncompromising quality. This trio of wines showcases the delicious extremes you’ve come to expect from Croix Estate. There is something here for everyone. Pinot lovers, go nuts with one of the most aromatic of our Pinot Noirs. Chardonnay fans, you do not want to miss the 2023 vintage of Petaluma Gap—my goodness, someone give me a bucket of ice, a balmy fall afternoon, a grill, and let the party begin! Finally, the finishing touch is our GSM red blend. I like to call this the “Cabernet” of our Burgundy-inspired house. It’s big, bold, balanced, and a perfect match with hearty autumn fare. Get in here, this is awesome stuff!
Acquire Your Allocation Here
2023 West Pyramid Pinot Noir | Bucher Estate Vineyard, Middle Reach, Russian River Valley
Variety: 100% Pinot Noir, Pommard Clone | Method | 80% Pellenc Destemmed, 20% Wholecluster, 5 Day Cold Soak, 100% Carbonic Native Inoculation Open Top Fermentation, Hand Punch Down Cap Submersion, Free-Run Transfer Via Gravity Flow| Aging Regimen, 50% New French Oak, 16 Months | Clarifying Via Barrel To Tank
Just when we thought this wine could not get any better, along comes the 2023 vintage. This wine is sexy, fragrant, and inviting opening with candied orange rind, honeysuckle, white pepper, strawberry cream, all spice, sweet tobacco, cherry cola, and herbal tea. The anticipation for what comes next is captivating. The glide is substantial upon entry to finish with blue herbs, fig jam, pear, candied red fruit, and a touch of toasted oak. The finish is silky, peppery, and bright with the perfect balance of ripe fruit and acid harmony. Consumable upon release, yet this wine has the backbone to go the distance for another eight years if so desired.
Joe and Annemarie immigrated from Luzern, Switzerland in 1950, settling first in San Jose with a dream of owning a dairy farm in Northern California. By 1958 Joe and Annemarie had located a 360-acre dairy for sale just outside the town of Healdsburg. The two invested their life savings on the purchase and began their journey with just 50 head of dairy cows and a few calves. Their son John graduated from UC Davis in 1984 and recognized an opportunity to diversify their land with a high value crop in vitis vinifera, in particular, Pinot Noir and Chardonnay. Convincing his parents of the decision to branch into the winegowing business, the first vineyard blocks of Pinot Noir were planted in 1997. Located adjacent to Buchar Farms on Westside Road, in the heart of the Middle Reach of the Russian River Valley AVA, Buchar Vineyards consists of 38 sustainably farmed acres, two of which are planted to Chardonnay. We source fruit for this wine from the West Pyramid Block which is planted to Pommard clones, one of our favorites among Pinot clones.
$68 | 9 Barrels Produced
2023 Cinghiale Rosso GSM Red Blend | Kick Ranch Vineyard, Fountain Grove, Sonoma County
Variety: 59% Syrah, 23% Grenache, 18% Mourvedre | Method | Open Top Fermentation, 11-Day Cold Soak, 100% Carbonic Maceration With Hand Punch-Downs, Free-Run Transfer Via Gravity Flow To French Oak, Utilizing 100% Native Yeast Primary and Secondary Fermentations. Aging Regimen | 60% New French Oak, 18 Months
Once again, this wine is relentless in its exhibition of rich complexity. The senses are overwhelmed with white chocolate, strawberry compote, with smoked meats, fresh leather at the top end. Deeper still we find plums, blueberries, and cedar. Yowza! A cascading, mouth sheeting sensation overtakes the palate, with ripe, lush black fruits, smoked bacon, cola, blackberry pie, and a fatty deliciousness, finishing with a hint of barrel vanillin. What’s impressive is the massiveness of this wine is tamed with the right balance of acidity which makes it perfect for rich, sauce driven dishes and game focused meals.
To the Northwest of Cazadero Station lies a hidden foot trail that leads backcountry hikers on what is perhaps the most breathtaking, yet dangerous, treks out to the Annapolis ridgeline overlooking the coast at Stuart’s Point. Experienced hunters say the wild boar is more dangerous to hunt than most animals. Weighing in at 600+ pounds at full maturity, the males are territorial of all intruders and the females violently protective of their young. To the casual hiker, approaching the Kings Ridge section of the hike requires a soft shoe and keen hearing, lest you encounter the ferocity of these feral beasts. The boar was not indigenous to California, yet it has managed to survive and thrive untamed in the densely wooded, northern regions of the state. A testament to the strength and character of the species.
Small lot Grenache, Syrah, Mourvedre and the blended GSM captured our hearts decades ago coming up in the industry. Grown to perfection and in the right locations, there was magic in the bottle of these off-variety productions that offered a range of styles from quaffable, aromatic beauties to hedonistic ink bombs that everyone seemed to pan at our wine parties, despite not a drop being spared in the bottles of the heartier efforts. It was, particularly during the late 1990’s, with Zinfandel and GSM productions that we witnessed a cultural shift in production from lower alcohol wines to more fruit forward, fully ripened renditions. That’s where we come in with our version of GSM. Croix Estate enthusiasts have come to recognize that we are not shy about growing fruit to its optimal ripeness. However, where there is ripeness, there is balance and harmony, and our GSM Red Blend is no exception on both fronts.
$60 | 10 Barrels Produced
2023 Petaluma Gap Chardonnay | Sun Chase Vineyard, Petaluma Gap
GRAPE VARIETY: 100% Chardonnay| THE VINEYARD: Sun Chase Vineyard | Method: Wholecluster Direct Press Into Neutral French Oak, Native Primary & Secondary Fermentation
Sun Chase Vineyard is among the most highly sought-after vineyards in the Petaluma Gap AVA - a coastal mountain opening that draws brisk winds and cooling fog from the coast toward the San Pablo Bay. Located on a southwest facing hillside that sits at 1,400 feet above the valley floor, the vineyard consists of 248 acres grown in perpetual sunshine just above a persistent fog line. The cool breezes well up from the gap floor, influencing daytime diurnal temperature fluctuations, allowing for slow and even maturation of the fruit. The rocky hillside soils are derived from volcanic parent material known as basalt which has a low concentration of magnesium but very rich in minerals which is ideal for cultivating premium, cool-climate Pinot Noir and Chardonnay.
Hey, the previous vintage was delicious, but it doesn’t hold a candle to the 2023. When we think of California Chardonnay perfection this is it. This is a racy, complex, exotic Chardonnay with notes of Meyer lemon, flower oil, sweet citrus and toasted spice. Full-bodied, yet perfectly balanced with a stunning ridge of acidity, this Chardonay keeps you wanting more, with nuances of delicious ripe pear, creamy Crème brûlée, and a mouthwatering finish. If you prefer crisp, racy styles of the varietal, this is your jam.
$65 | 7 Barrels Produced