Most families drive more than one car, and watch more than one television, so why not have more than one organic winery? Suzanne Hagins and Chris Condos have upped the stakes in the his and hers market with their own labels, each dedicated to organically grown grapes. Suzanne founded Lutea in 2004, where she is the owner and winemaker, and husband Chris founded Horse & Plow in 2008 to make his own wines. They both source their grapes from small vineyards in California’s North Coast.

Horse & Plow Filigreen Farm Pinot Gris 2008

Nose of green apple. Really nice acidity with a little brininess and some faint citrus notes. More pronounced butter and oak as it opens up. Very easy and friendly wine. Great with a meaty white fish.

Lutea Los Carneros Pinot Noir 2007

Made from grapes from Robert Sinskey Vineyard and is also biodynamic. Nice aged color with a tinge of orange brick. Classic Pinot Noir nose with toasty oak and strawberry. Very light body, almost no perceptible tannin. Matches well with Salmon.

Lutea Russian River Valley Pinot Noir 2007

A stronger nose of cooked strawberries, oak and a little banana. More full bodied. Even though it has less alcohol than the previous Pinot Noir, it feels hotter in the mouth. Fruit is strong but not complex. Another good match for a hearty fish dish.

Lutea Sonoma County Four Barrel Pinot Noir 2007

Blended from three different Sonoma vineyards. Toast and oak on the nose, and a hint of cured meat. A very California style Pinot Noir and a sure crowd pleaser. Grilled chicken or a good local goat’s milk cheese would pair perfectly.

Lutea Russian River Valley Reserve Pinot Noir 2006

We’ll like this even better with a little more age. Pronounced tannins and good acidity. Very earthy and bold. Grill up a nice steak with it.

Horse & Plow Alexander Valley Grenache 2008

Really nice earthy nose. Great acidity with balanced tannins. Hint of sour cherry. A short finish now, but that should improve with some age. Drink with flat bread pizza or a pasta with a light red sauce.

order it now before its all gone……

Check out the new review in the Wine Spectator:

“15 California Wines for $18 or Less

New reviews of exceptional values show that Golden State wines don’t have to be exorbitant to be excellent

MaryAnn Worobiec
Posted: April 26, 2010

We conduct blind tastings of California wines in the Napa office nearly every day, and we still get excited when the bag comes off of a wine we liked and it turns out to be affordable and widely available. Here are some of the recent wines from our tastings that combine value and quality.

2008 Horse & Plow Alexander Valley Grenache ($25): From biodynamic grapes off the Unti vineyard site, Chris Condos (Vinum Cellars) used mostly neutral oak, plus a bit of Mourvedre and Syrah, to create an expression that’s more perfumed and dusty on the nose, with stewed berry fruit and a savory, almost saline bite to the finish. A big dose of tannin provides character and bite.

2008 Horse & Plow Grenache

“Gray Pinot (pinot gris) sounds pretty drab and 9 times out of 10 the name fits the wine. Yet in the hands of some winemakers this variety can sing. Joining the ranks of delicious and interesting wines from this variety, including wines like Jermann, Chehalem, Albert Mann among others, is the Horse and Plow 2008 Pinot Gris,, Filigreen Farm, Anderson Valley. Crisp, refreshing, but in no way light and simple, it is loaded with creamy fresh pear and white peach flavors all accented by a tangy minerality and firm acidity. This wine was barrel fermented in neutral oak, which shows in the lovely texture and a yeasty whisper on the nose. A whopping 350 cases were produced so Santa Margharita Pinot Grigio has as much to worry about as it has flavor.”-Craig Camp-Wine Camp Blog

“Brilliant Gray”

**Almost Sold Out.  Order Here

2008 Horse & Plow Pinot Gris- Filigreen Farm,  Anderson Valley

“Beautiful. Grown in the cool Anderson Valley, this wine was barrel-fermented in older oak, which adds creamy vanilla notes to the intensely ripe citrus fruits, pears and honeysuckle. High acidity makes it all so clean and zesty.”
- S.H. (11/1/2009)

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