WHAT WE BELIEVE

Pavot fr. /Pavo/

Organic Farming - Ingredient Labeling - Low Intervention

From the French word for poppy, we believe wine should be complex, not complicated.

Every vintage has a unique story, and our role is to let that story shine.


In the vineyard, we trust nature and source grapes exclusively from organic growers. This approach eliminates synthetic chemicals and prioritizes honest, regenerative farming. We believe organic farming is the best for our environment and expresses terroir more so than conventional farming practices.

Living soils for living wines.


In the cellar, less is more. We are low-intervention winemakers focused on preserving the wine’s natural terroir and regional character.

We utilize sulfites, yeast and malolactic bacteria to achieve stability in our wines and acidify with tartaric acid when deemed necessary to increase efficacy of sulfites and age ability of wines.


In the bottle, we value transparency, listing every ingredient on the label. Nothing Hidden. Nothing Filtered.


In the glass, we aim for wines that are approachable yet rewarding, whether enjoyed now or later.

Santé!

WHO WE ARE

Half French, half Californian, one hundred percent passionate, we’re here to make great wine without forgetting to have fun.

Brian Hurley, Sonoma born and UC Davis trained has over 10 years of experience in the vineyard and the cellar. He draws on his lessons working alongside some of California and Oregon’s best wineries, from Aubert Wines, Schramsberg & Forlorn Hope.

When he’s not making wine for Coteau Pavot, you can find him in the cellar as the Assistant Winemaker for Stewart Cellars and Guthrie Family Wines.

Basile Senesi was born in the Jura region of France (where he was drinking Vin Jaune before it was cool). Now firmly a Californian, he firmly embraces innovation in wine making but shows a healthy dose of respect for the old world techniques.