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Encore! Bruce Cohn Launches New Estate Wine

After more than 45 years in the business of wine, Bruce Cohn, founder of B.R. Cohn Winery in Sonoma County and former manager of several famous Bay Area music groups, sold Olive Hill and B.R. Cohn in 2015. However, he retained the fabled and highly sought-after Trestle Glen block of heritage vines. Today, Cohn is back for an encore, launching his passion project—a new estate wine from Trestle Glen Vineyards with his friend and B.R. Cohn winemaker of 15 vintages, Tom Montgomery.

In his early days as a vintner, Cohn’s goal was to remain a small producer. “My original goal was to have a boutique winery, and make wine from what I produced on the property,” he says. “B.R. Cohn Winery was a big endeavor and became bigger than I ever imagined. It ramped up fast and blew up. We established a national brand that’s still going, but my original goal was to have a boutique winery and make wine from what I produced on the property. Now I’m back to my original model—selling direct-to-consumers.”

When he sold B.R. Cohn Winery, he retained 21 acres. The name—Trestle Glen Vineyards—is inspired by the remains still found on the estate of the original railroad train trestle built in the late 1800s. And while Sonoma County is mostly known for Chardonnay and Zinfandel, Trestle Glen is a unique spot for growing Cabernet at the foot of Sonoma Mountain. “Trestle Glen has a specific microclimate, which is about five to seven degrees warmer, and there are hot springs under the soil. There’s an earlier bud break and the growing season is extended. These are proven vineyards that produce world-class Cabernet in the 90 ratings.”

At 71, the vintner has no intention of slowing down. Says Cohn, “It’s fulfilling to make only the highest quality of wine in limited quantities.” Orders are limited to six or 12 bottles. For more information, visit trestleglenvineyards.com.

Vino Gone Vegan

When wine-loving vegan Frances Gonzales began her Santa Rosa-based wine company, Vegan Wines, she introduced a vegan solution to avoiding wines that use animal products. Did you know that wine fining agents and filtering involves the use of animal products? In many cases, fish bladders and other gelatin (from hooves and sinews), casein (from milk) and albumin (from eggs), which is used for clarifying wine, are all part of the winemaking process. Gonzales, who, after learning about what animal products go into the winemaking process, started her own company, seeking out animal-free wine. The company goes the distance, ensuring that no slaughterhouse bi-products (feathers, blood, bone or fish waste) enter the wine’s soils. 

Each wine is priced at $25 or less, and Vegan Wines offers a vast array of white and red wines to choose from—all farm-free. For more information, visit www.veganwines.com.



 

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