Fleur de California

Fleur de California wines showcase exuberant fresh fruit flavors, highlighting the unique qualities of our vineyards.  The style of our wine is crafted on the vine, with picking decisions based on the interplay between fruit flavors and acidity. The resulting wines display balance and true varietal character. With restrained use of oak and moderate alcohol levels, these wines are made to grace any table.

Decades of experience in farming and winemaking guide us in crafting each wine in the Fleur de California portfolio. We rely both on our estate vineyards and those of our small family growing partners, and Fleur de California wines embody the dedication, patience, and persistence of those who have worked the land for generations. Owner and Founder Francis Mahoney brings over 50 years of Pinot Noir clonal research, both individually and in partnership with UC Davis, as well as a commitment to sustainable farming practices in our estate vineyards. The Mahoneys were also the first to plant Vermentino in the North Coast, continuing a tradition of innovation and experimentation that dates back to the 1970’s. Francis was originally inspired by the wines of Burgundy and Bordeaux, and our wines reflect the focus on balance and acidity that typifies wines from those regions. Ken Foster, Winemaker and General Manager, has spent 3 decades pursuing his passion for Pinot Noir.  Starting at David Bruce Winery in the Santa Cruz Mountains in 1987 as a crush assistant, he grew into roles as assistant winemaker, production manager, and winemaker, playing a key role in the winery’s transformation into a leading producer of Pinot Noir in the 1990’s.  Ken has always maintained that great wines are largely the result of work in the vineyards and works closely with Francis and our vineyard manager Gustavo Infante to produce wines that reflect the unique qualities of our sites.

Our mission at Fleur de California is to produce wines that stay true to the varietal and terroir of their origin while retaining the balance and acidity needed to complement any meal.