We first moved to Suisun Valley in 1988, simply looking for open surroundings but quickly fell in love. It’s a natural environment, but still has the closeness to the city that we both enjoy. Suisun Valley is a perfect fit for us, and it’s a recognized and well respected California wine grape growing region of the North Coast. Suisun Valley was granted AVA status on Dec 27, 1982 and as such is the 12th oldest AVA in California
What we’re known for
When it came time to make wine, we wanted to see what unique qualities winemakers were enjoying in Suisun Valley grapes. They were receiving high scores from wine critics, and that made us very curious. The first vintage was the 2005 King Andrews Vineyards Suisun Valley Syrah, and ever since we’ve become known for small lot, handcrafted wines. We experiment with alternative varietals in the vineyards and bring some in ourselves, (such as Albarino) when the site fits the grape.
Suisun Valley Wine Co-op featured winery
We’re proud to be featured at the Suisun Valley Wine Co-op, where our limited production wines are tasted and sold Thursday through Sunday year round. It’s very rewarding to share these wines with visitors. We pride ourselves on educating customers about every winemaking detail and love it when they taste it- and their face lights up! We offer wines at very affordable prices, from $20.00 to $29.00, and hope to welcome you soon.
King Andrews wines are only sold at the Suisun Valley Wine Co-op, including Suisun Valley and Napa Valley Cabernet Sauvignon, Maya’s Red Blend Six Pac (a 6 grape blend) and Albariño. Under a second label know as Shale Peak Vineyards, Toscano di Solano (A Sangivoese blend) and Zinfandel are produced.
We’re committed to offering wines of high quality and value. This is why we’ve focused our attention on discovering and maintaining relationships with growers who support our ideals. We especially like the fruit coming from Suisun Valley and enjoy the people here too.
We’re mostly known for our red wines, which include Barbera, Petite Sirah, Syrah, Cabernet Sauvignon and Zinfandel.
Our goal is to create supple red wines that emphasize the grapes’ natural fruit flavors. We want our wines to celebrate the distinguishing characteristics produced in different regions and vineyards. We like to call our red wine approach “Zen Zin.”, which means we have a minimalist winemaking style so that the wines express the flavors and characteristics created in the vineyards. All of our grapes are hand-sorted before crushing to keep their delicate flavors intact. The wines are fermented in half-ton containers, and punched down by hand. Racking, done only when necessary, is as gentle as possible. Barrel aging features the restrained use of new oak, to enhance the grapes’ flavors, and not overpower them.
Sunset Cellars emphasizes red wine varieties including Barbera, Cabernet Sauvignon, Petite Sirah, Syrah and Zinfandel.
We’re currently open Thursday through Sunday, from 12:00 p.m. to 5:00 p.m.
When you visit the Suisun Valley Wine Co-op, we like to spend time with you, educating you about the wines you’re tasting and want you to have fun too! We enjoy sharing the details of our wines and strive to make your stay with us as enjoyable as possible.
I worked my way through the ranks, beginning with my degree in chemistry. In 1996, I began a job in the Beaulieu Vineyards lab, working side-by-side with the BV winemakers. While helping them to analyze their award-winning wines, I discovered my own passion for winemaking. I found that winemaking is both scientific and artistic, and I knew what I wanted to do next. Finally, I found a profession that blended science and chemistry with art and creativity.
Before Suisun Valley
Attending the winemaking program at Fresno State was an awesome opportunity for me to identify the kind of wine I wanted to make. Two years after working in the university’s Viticultural Research Center, running five graduate programs, and winning the award for Outstanding Enology Student, I became assistant winemaker at Dashe Cellars and enologist for JC Cellars. Jeff Chon and Michael Dashe offered me the chance to make my own wine, and I was off and running!
First Big Crush
I started Blacksmith Cellars in 2003, with the release of my 2001 Blacksmith Alexander Valley Cabernet Sauvignon. This was truly my own creation. I did it all, from tending the grapes, hand-sorting and crushing, to punching down, pressing, blending and finally bottling my own wine.
Visit Us at the Co-op
I enjoy pouring my wine at the Suisun Valley Wine Co-op. It’s exciting to educate everyone about Blacksmith Cellars and my winemaking style. I am in Suisun Valley because of the people. We take a lot of pride in what we do and we love the fact that our grapes are starting to be used on their own, not as part of a blend. The valley has a small, personable group of wineries. Everyone knows everyone else, no egos just a cooperative spirit.
Along with my Suisun Valley wines, including Marvin Vineyard Chardonnay and my Late Harvest Malvasia Bianca, I craft wines from Alexander Valley and Monterey. I like specializing in new or lesser-known varieties. My goal is to capture the unique benefits from the appellation that I source from.