About the Wine

Owners Gary and Anna's journey began with a shared dream: To create a life filled with beauty and kindness, leaving a legacy for generations to come. What started as a love story has now blossomed into Campovida, a sanctuary of exquisite wines.  And so, the journey began, making wines that would capture the essence of Mendocino County.

The once-known Fetzer Valley Oaks has transformed into Campovida, which now operates as an organic farm, retreat center, and restaurant. California renowned wineries like Far Niente and Duckhorn, source their white grapes from this same vineyard.

Two key elements to grow this business were Glenn McGourty and the late Paul Dolan, (very esteemed winemakers who were pivotal in promoting eco-friendly farming in Mendocino County), who offered Anna and Gary their expertise and support.

At Campovida, sustainability isn't just a buzzword; it's a way of life. They partner with like-minded farmers who embrace organic and biodynamic practices, ensuring that their grapes hail exclusively from Mendocino County's fertile soils.

Gary, the heart and soul of Campovida, has always been at home in the embrace of nature. He's traded Ironman triathlons for planting trees, restoring old barns, and crafting remarkable wines. If he were a wine, he'd be the estate Viognier – heritage and complexity in every sip.

From the vineyard to fermentation, Campovida's approach is minimalistic. Native yeast, no malolactic fermentation for white wines, and a commitment to the "free-run" fraction for reds – every choice reflects the wine's unique personality and sense of place.

Every step in Campovida's winemaking cycle is executed with care and passion, resulting in wines that go beyond good to truly amazing. Recognized as "One of the top 52 wineries in California" in 2019 and a consistent winner at the San Francisco Chronicle's Wine Competition. 

Tasting Notes: 100% Grenache. This rosé is made in the classic Provencial style to produce a wine that is fruit-forward, has good minerality, and is delicately pink. After handpicking the fruit, it's sent directly to the press where it stays, the juices mingling with the red grape skins, for a couple of hours: just until we achieve the right shade of salmon pink. Only then do we press it and ferment it slow and cool to maintain the subtle floral aromas and fresh fruit flavors. We are proud to produce this organic wine for your stress-free enjoyment.

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