California winemaker Craig Haarmeyer is here pouring his terroir-driven wines from Sacramento. (That’s right, Sacramento.) Meet him and taste some of the cool wines he’s making: Chenin Blanc Pet-Nat, a still Chenin Blanc, a skin contact Wirz Riesling, and his Mokulumne Syrah.
Craig Haarmeyer studied
art at the San Francisco Art Institute. His father developed the Old Sacramento historic district, and his mother ran restaurants. Craig followed his fiancee back to Sacramento. Shortly thereafter family friends fortuitously introduced him to Charlie Meyers, whose Harbor Winery was one of the capital’s only urban wineries after Prohibition. As a winemaker, Meyers was known for his light touch and fairly natural approach. Craig was lucky to learn how to make wine from him. Meanwhile he took IT jobs as his main gig and continued to paint.
In 2007, a childhood friend hatched a plan to open Revolution Wines in downtown Sacramento and he asked Craig to help. Fast Forward two years, Craig is the winemaker and he decides to make wine only from the region’s vineyards: Chenin Blanc from Clarksburg, Sauvignon Blanc from Yolo, Zinfandel from Lodi and the foothills.
Now, a bit more than a decade later, Craig is in full stride making natural wine from Sacramento terroir that’ll blow your mind, that will change your idea about what wines from California can taste like.