Iruai Shasta-Cascade White, California

Yuzu, elderflower, preserved lemon, and alpine herbs give the 2025 Iruai 'Shasta-Cascade' White a vivid combination of fragrance and energy. Inspired by the mountain whites of France's Jura and Savoie, this unconventional five-grape blend brings together Savagnin, Chardonnay, Chenin Blanc, Savagnin Rose Musqué, and Grüner Veltliner from high-elevation vineyards stretching from California's Trinity Alps into Southern Oregon. Electric acidity drives the wine, while dried flowers, citrus, almond, and savory herbal tones provide a layered counterpoint to its bright fruit.

Product Details:

• Founders & Winemakers: Chad and Michelle Westbrook Hinds
• Grapes: 30% Savagnin, 20% Chardonnay, 20% Chenin Blanc, 20% Savagnin Rosé Musqué, 10% Grüner Veltliner
• Vineyard Source: High-elevation sites in Trinity Lakes, Rogue Valley, and Applegate Valley
• Winemaking: Minimal-intervention approach with no additives and no removal of character
• ABV: 12.5%
• Production: 500 cases

Sensory Description:

Highly aromatic and distinctive, the wine opens with yuzu, elderflower, dried wildflowers, preserved lemon, and mountain-herb notes reminiscent of Ricola. Citrus and herbal tones continue onto the palate, joined by almond and a savory brush-like character. Electric acidity gives the blend a taut, energetic backbone, keeping its layered fruit and texture sharply defined. The finish is bright, citrus-driven, and herbal, with lingering floral and nutty nuances that reinforce its Alpine inspiration.

Winemaker's Background:

Chad and Michelle Westbrook Hinds founded their winemaking project in Berkeley in 2013, originally under the Methode Sauvage name, before establishing Iruai in Michelle's hometown of Etna, California in 2019. Based high in Siskiyou County near the Oregon border, Iruai has developed around an exploration of grape varieties associated with Europe's Alpine regions and their potential in the high-elevation landscapes of the Shasta-Cascade. While developing vineyard projects in Scott Valley, the Hinds also work with fruit and leased vineyards extending from California's Trinity Alps into the Siskiyou Mountains of Southern Oregon. Their cellar philosophy favors natural development, using no additives and seeking to preserve rather than remove the individual character of each fermentation.

Serving Suggestions:

Serve chilled at 8 to 11 degrees Celsius in a white-wine or universal glass, allowing it to warm slightly as its floral and herbal aromatics unfold. Pair with pork belly with basil and watermelon, grilled trout, roast chicken with herbs, fresh chèvre, alpine cheeses, shellfish, citrus-dressed vegetables, or Southeast Asian dishes fragrant with fresh herbs. Its bright acidity and savory herbal character make it particularly effective alongside rich foods that benefit from a fresh counterpoint.