Wild yeast, unfined, unfiltered, & naturally mischievous
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Wild yeast, unfined, unfiltered, & naturally mischievous *
Mischief Wine is a Los Angeles-based natural wine label crafting small-batch, sustainably made wines that blend irreverent storytelling and playful expressions with minimal intervention winemaking.
2023 Pét-Nat Rosé of Grenache Noir
Grenache Noir from Santa Ynez Valley AVA
Certified Sustainable
12.5% ABV | 750 ml | Crown Cap | 24 Cases Produced
The Grenache Noir came from a special place—Estelle Vineyard—but sadly, the vines are no more. The vineyard was recently sold, and all those beautiful vines were pulled out, making this the first and last time you'll get a taste of this specific magic.
The grapes were picked in the middle of the night (because that’s how you make things special), then driven back to Ventura for a semi-carbonic maceration before being directly pressed into a tank to finish alcoholic fermentation. Bottled at 1.3 Brix for just the right sparkle. Native Yeast, unfined, unfiltered, and 0/0 wine. Nothing added, nothing taken away.
Tasting Notes:
Lightly sparkling strawberry-cranberry juice with a splash of watermelon and a sprinkle of crushed Pez. Perfectly balanced light pink fruit with mouth-watering acidity, a kiss of grounding minerality, and just enough strawberry Starburst energy to keep you coming back for more. Summer in a glass.
Label art: Jeff Bowers
2023 Skin-Contact Viognier (67%) + Carbonic Riesling (33%)
Viognier & Riesling from Los Olivos District AVA
Organic Farming
12% ABV | 750 ml | 75 Cases Produced
Crafted from Zaca Mesa’s historic Cushman Block, this wine celebrates the legacy of old-vine Viognier grafted in 1997 onto rootstock originally planted in 1973. The vines thrive in Chamise Shaly Loam soils, nestled against the San Rafael Mountains. Hand harvested, the Viognier was split into two lots to unlock its full potential. Half underwent 7 days of skin contact, developing texture, tannin, and body. The other half spent 21 days in stainless steel under full carbonic maceration with daily drainings, creating vibrant fruity esters and aromatic complexity. To balance the natural richness of Viognier, a carbonically fermented Riesling with ripping acidity was blended in, resulting in a wine that’s as balanced as it is bold.
Tasting Notes:
Zesty and aromatic, this wine bursts with grapefruit, stone fruit rind, jasmine blossoms, and a touch of exotic perfume. Herbaceous notes of fresh-cut grass, green herbs, and thyme meet a gentle spice of white pepper, finishing with honeyed wax and a vibe of Japanese canned green tea. Fresh, textured, and delightfully complex, this wine captures the wild kindness of its origins.
Label Art: Jeff Bowers
2023 Carbonic Sangiovese
Hand-harvested Sangiovese from Los Olivos District AVA
Certified Sustainable
12% ABV | 750 ml | 24 Cases Produced
Picked under the cover of night in late September, this Sangiovese made its way to Ventura, where it was loaded whole-cluster into stainless steel tanks for a 14-day full carbonic maceration, with daily drainings to keep things lively. Afterward, the wine was pressed over Chardonnay skins (because why not?) and rested for 9 months in neutral oak. Native yeast. Bottled unfined, unfiltered, and 0/0. Nothing added, nothing taken away.
Tasting Notes:
Ripe red berries steal the show—think cherry Twizzlers and red vine candy with a side of pure nostalgia. Fresh, juicy, and just a little wild, this Sangiovese is your perfect dance partner for pizza night (or any night).
Label art: Jeff Bowers
2023 Skin-Contact Chardonnay
Chardonnay from Los Olivos District AVA
Organic Farming
12% ABV | 750 ml | 52 Cases Produced
This is Chardonnay, but not as you know it. Forget the buttery clichés—Florplay flips the script with extended skin contact and a flirtation with flor that brings unexpected depth and complexity. These 50-year-old vines at Oak Savanna vineyard are perched on a high hill in Los Olivos district AVA.
Picked by hand, de-stemmed, and left for a 45-day spontaneous skin fermentation with native yeast. This wine spent much of that sous voile (yes, under flor) before aging for 9 months in French neutral oak barrels. Bottled unfined, unfiltered, and with just 35 ppm of added SO2.
Tasting Notes:
Florals on the nose and a palate that plays between lemon zest, green apples, toasted almonds, and a sea-breeze salinity. Bright, crisp, and full of surprises—this wine is actively un-varietal in the best way.
Label Art: Jeff Bowers
2023 Carbonic Sangiovese (67%) + Skin Contact Viognier (33%)
Sangiovese and Viognier from Los Olivos District AVA
Organic and sustainable fruit
12% ABV | 750 ml | 32 Cases Produced
In the chaos of the winery, small batches often make their own rules. This wine was never meant to exist, but with around 200 liters of carbonic Sangiovese and 100 liters of skin-contact Viognier—neither enough to fill a barrel—Pour Decisions was born. Originally destined for neutral oak, these wines were aged entirely in stainless steel instead, creating expressions so dramatically different from their oak-aged counterparts that blending them back felt like erasing what made them special.
When I tasted these two together, the blend just made sense—unexpectedly vibrant and compelling, a marriage of structure and character that couldn’t have been planned. Darker than a rosé and lighter than a standard chilled red, it’s its own thing. A pour decision or not. Bottled unfined, unfiltered, and 0/0. Nothing added, nothing taken away.
Tasting Notes:
Tart hard red candy leads the charge, balanced by zippy acidity and a heady aromatic lift. With time, it evolves into something layered and complex, showcasing layered red fruit with fresh herbs, and a kiss of spice. Light, bright, and endlessly intriguing, this wine is the kind of happy accident that rewards curiosity and patience.
Label art: Jeff Bowers
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