Senses Wines is the realisation of a dream between three childhood friends. In 2011, Christopher Strieter, Max Thieriot and Myles Lawrence-Briggs partnered with critically acclaimed winemaker Thomas Rivers Brown, to produce world-class wines from renowned vineyards planted by their families. Since their inaugural 112-case release in 2012, Senses’ production has grown to include many coveted vineyard sites throughout northern California. Senses is now one of the state’s most sought-after producers of pinot noir and chardonnay.

 

Estate vineyards are located in the West Sonoma Coast and Russian River Valley regions of Sonoma County – specifically, just outside the town of Occidental, where the three founders grew up.

 

The Senses wines embody the natural and distinct characteristics of the vineyards from where the grapes are grown. There's an inherent belief that the vineyards they work with are Senses Wines’ greatest assets; each vine is farmed so the winemaking process can be as hands-off as possible. This approach ensures the complexity and finesse required 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 to French oak.

SUSTAINABILITY.

 

Senses’ three estate vineyards – B.A. Thieriot, Hillcrest, and Bodega Thieriot – are all certified sustainable by the California Sustainable Winegrowing Alliance, as is the 2008-planted El Diablo vineyard in Russian River Valley. Prerequisites for vineyard certification include utilising regenerative practices, environmentally responsible management of pests and diseases, maximising water efficiency and minimising use, and enhancing biodiversity.