From sea to shining sea, American winemakers are crafting bottles that capture the spirit of summer—and there’s no better time to raise a glass than the Fourth of July. Whether you’re grilling out, picnicking in the park, or simply soaking up the long weekend, we’ve gathered a fresh lineup of homegrown wines that are as dynamic and diverse as the country itself. From crisp whites and chillable reds to festive pét-nats and backyard-ready rosés, this year’s picks offer something for every palate and every party.
LIEU DIT BLANC DE MER ‘SANTA BARBARA COUNTY’ 2024
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Blanc de Mer is a coastal blend that brings together three grapes—Chardonnay, Sauvignon Blanc, and Chenin Blanc—all sourced from sustainably farmed vineyards in Santa Barbara County. Each grape is fermented separately with native yeasts, then blended for a wine that’s bright, layered, and full of coastal freshness. Aged in a mix of stainless steel and neutral oak, it shows citrus, salinity, and soft texture without any heaviness. At just 12% alcohol, it’s a crisp, crushable white perfect for grilled seafood or afternoon sunshine.
Founded in 2011 by Justin Willett and a close companion, Lieu Dit is a Santa Barbara winery dedicated to exploring the art of winemaking through the lens of French-inspired varietals. With a focus on grape varieties indigenous to the Loire Valley, Lieu Dit primarily produces Sauvignon Blanc, alongside limited editions of Chenin Blanc, Cabernet Franc, and Rosé, with an annual output of around 2,500 cases. Committed to ideals of purity, elegance, and balance, Justin Willett’s passion for winemaking is further demonstrated through his work at Tyler Winery and as a consulting winemaker at Wenzlau Vineyard in the Santa Rita Hills.
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LIOCO CHARDONNAY ‘SONOMA COUNTY’ 2023
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This is a no-oak, all-energy white that captures the cool, fog-kissed character of California’s coast. Made entirely from sustainably farmed vineyards in the Russian River Valley and Sonoma Coast, it’s a stainless steel–fermented Chardonnay that leans into minerality, citrus, and tension. With notes of lemon blossom, pomelo, and crushed stone, it’s a bright, almost briny match for seafood classics like fish & chips or shrimp scampi. It’s an easygoing, Fourth-of-July crowd-pleaser with real edge and freshness. Serve cold and don’t be surprised if it disappears before the fireworks start.
LIOCO is run by husband-and-wife team of Matt and Sara Licklider and is their love letter to California terroir. Their goal is to maintain relationships with the “unspoken heroes” of California; the grape-growers who pick early and harvest by hand, which allows Matt and Sara to create wines of freshness, with a true sense of place.
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BIRDHORSE VERDELHO ‘BORDEN RANCH’ 2024
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Zesty, sun-soaked, and built for the picnic table. Sourced from two organically farmed vineyards—including the limestone-laced slopes of Rorick Heritage and the rocky soils of Vista Luna—it channels heat-defying freshness and mineral snap. Whole-cluster pressed and aged on lees in a mix of stainless and neutral oak, it’s all citrus oils, salty stone, and green melon, with zero malolactic and just the right flash of texture. If you’re grilling shrimp, chilling ceviche, or just roasting in a lawn chair, this one’s ready to ride.
Birdhorse Wines, led by Katie Rouse and Corinne Rich, is redefining California wine through underrepresented grapes, regions, and people. Inspired by old vines and new ideas, they craft balanced, site-specific wines from warmer, often overlooked regions like Amador and Suisun Valley. With a minimalist approach in the cellar and a commitment to organic farming, Birdhorse is proof that climate-conscious, compelling wines can come from unexpected places.
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CRUSE WINE CO. WHITE ZINANDEL PETILLANT NATUREL ‘EAGLEPOINT VINEYARD’ 2023
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This sparkling Wite Zin is the bottle you crack open when the playlist hits and someone starts slicing watermelon. Made from organic Zinfandel grown high above Ukiah, it’s a feather-light rosé with a soft sparkle and serious beach-day energy. A quick maceration gives it that just-right pink hue, while slow fermentation and traditional méthode champenoise bring a fine mousse and thirst-quenching finish. On the palate, it’s all strawberries, grapefruit, and a hint of black pepper, with a salty-snap that keeps each sip lifted. Chill it down, pair it with poolside snacks, and let the fireworks handle the drama.
Cruse Wine Co., founded by Michael Cruse, focuses on producing fruit-driven wines that are both pleasurable and distinctly Californian, highlighting lesser-known varietals like Valdiguie, Tannat, Carignan, and St. Laurent. Deeply connected to the North Coast, Michael crafts his wines from carefully selected sites within Napa Valley and Sonoma County. The flagship wine, Monkey Jacket, is a vibrant red blend that exemplifies the winery’s ethos of drinkability and balance, complemented by small lots of single-vineyard varietals that showcase the diversity of the region. |
CEP BY PEAY VINEYARDS ROSÉ ‘HOPKINS RANCH’ 2024
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Made from 100% Pinot Noir grown in the heart of the Russian River Valley, picked early and pressed straight to tank for max freshness. Light, bright, and razor-sharp, it’s got just enough strawberry and watermelon to flirt, but finishes with mineral crunch and racy acidity. This is the bottle to have on hand when the grill’s hot, the sun’s high, and the crowd wants something pink that actually tastes like wine. Think of it as July in a glass, but minus the heat.
Cep is the second label of Peay Vineyards—offering elegant, cool-climate wines crafted with the same precision and care as their estate label. Farmed organically on a coastal estate just four miles from the Pacific, Cep wines reflect the vibrant acidity and structure that define this extreme Sonoma terroir. Head winemaker Vanessa Wong brings world-class experience from both California and France, blending each wine blind to ensure pure quality and expression. |
LAS JARAS ROSÉ ‘SUPERBLOOM’ 2024
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Superbloom is chillable, crushable, and wild in all the right ways. This organically farmed blend of red and white grapes (Zinfandel, Carignan, Petit Sirah, Pinot Noir, Barbera, Chenin Blanc, Colombard, Muscat, and more) is all about juicy energy and floral lift. Bursting with watermelon, cherry, and crunchy red berries, it finishes dry, fresh, and a little bit herbal. Light enough to sip solo but built to tag along with burgers, potato salad, or whatever’s coming off the grill.
Founded in 2017 by actor Eric Wareheim and winemaker Joel Burt, Las Jaras makes joyful, expressive wines rooted in serious craftsmanship. Sourcing organic fruit from cool-climate and old-vine vineyards across California and Oregon, Las Jaras is all about wines that bring people together. These low-intervention wines share a fun-loving energy, authenticity, and purity of fruit while showcasing a sense of place through each cuvée. All the wines are produced using only spontaneous native fermentation and organically grown grapes. |
SANDHI PINOT NOIR ‘STA. RITA HILLS’ 2023
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From wind-swept vineyards just miles from the Pacific, Sandhi’s Sta. Rita Hills Pinot Noir is a study in coastal restraint. Organically farmed fruit is fermented with indigenous yeast and aged in neutral oak, preserving the grape’s natural brightness and aromatics. Expect red berries, crushed herbs, and a touch of earthiness, wrapped in fine tannins and mouthwatering acidity. It’s a bottle that proves power isn’t always about weight—it’s about balance.
Sandhi was founded in 2010 by sommelier Rajat Parr and winemaker Sashi Moorman to explore the cool-climate vineyards of the Sta. Rita Hills. The winery focuses on Chardonnay and Pinot Noir made with precision, restraint, and a deep respect for place. By partnering with some of the most compelling vineyard sites in Santa Barbara County, Sandhi produces wines defined by minerality, balance, and freshness. It’s a study in how harmony between land, vine, and vintner can yield wines of true grace. |
BEDROCK ZINFANDEL ‘OLD VINE’ 2023
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Sourced from 135-year-old vines planted in 1888 at Bedrock’s estate vineyard, this is a rare, varietal Zin that’s equal parts power and perfume. Fermented with a touch of whole cluster and aged mostly in large puncheons, it delivers wild black raspberry, citrus peel, and rose petal with structure to spare. This Zin’s got freshness, lift, and serious finesse. If your 4th of July plans include ribs, brisket, or anything charred and smoky, this Zin’s got the muscle and charm to match.
Founded by Morgan Twain-Peterson in 2007 (with a converted chicken coop as his first winery), Bedrock Wine Co. is devoted to preserving California’s historic vineyards. With Chris Cottrell joining as partner and a small, passionate team, Bedrock crafts wines that honor the diverse grapes and rich viticultural legacy of the state. From old vine Zinfandel blends to aromatic whites and elegant rosés, their wines are always expressive, site-driven, and full of California soul.
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