All WineWhite • Out to the Meadow 2020

Out to the Meadow 2020

32% Chenin blanc, 25% Vermentino, 21% Trousseau gris, 12% Green Hungarian, 10% Chasselas Doré · Suisun Valley · 118 Cases

Gentle aromas of green plantain and waxy mango skin envelop this wine’s supple body. A core of bright acidity and a creamed honey finish weave together the expansive textures and flavors of this historic field blend.

750mL, 12% ABV

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Enjoy With

Sourdough and salty butter, fresh cheeses, fried squash blossoms. Grain salads with summer vegetables, white beans with herbs + oil or chicken with leeks, green olives, capers, and spring herbs.

Drink When

You’re savoring the end of a long sunny day, sitting down to make some music, or setting intentions with the equinox (Spring: March 20th, Summer: June 20th).



Martha's Notes

I feel very lucky to work with this one-of-a-kind parcel in Suisun Valley. Matthew Rorick of Forlorn Hope Wines researched what a historic Californian white field blend would have been comprised of, then took cuttings from some of the few remaining vineyards still growing these grapes before the vines were pulled out of the ground, and convinced grower Roger King to create this “library block” from them. Matthew passed the torch to me and I now work with this small block exclusively. I named the wine after the landowner and farmer, Roger King, who came down from the mountain after a youth of skiing, and went ‘out to the meadow’ to grow wine grapes. Roger has been enthusiastically farming it for 30 years. After naming the wine I found a Tom Waits interview where he uses the expression "We went out to the meadow" to describe a synergistic collaboration among musicians. This makes sense. I think the grape varieties all have a synergy when co-fermented, and Roger has also been the most collaborative grower I have ever worked with. 



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32% Chenin blanc, 25% Vermentino, 21% Trousseau gris, 12% Green Hungarian, 10% Chasselas Doré


King Vineyard, Suisun Valley; historic field blend; grown with compost teas and without pesticides and herbicides, clay soils.

Vinification Notes:

Co-fermented field blend. Foot tread for a quick bit of skin contact before going into the press, then fermented and aged, unracked on lees, in neutral barrels for 6 months. Unfined. Unfiltered. Sediment expected.


Serving Temp:

Cold. Take out of the fridge for 20 minutes. We love to start drinking this wine cold-ish and enjoy as it warms up a bit.

At Bottling:

(February 2021): Free SO2 15 mg/L, total SO2 40 mg/L; 0.3 g/L RS (dry). All wines are vegan. 


Check out our playlist pairings curated in partnership with Noon Pacific.


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