Winery Profile

Smith Story Wine Cellars is owned by the husband and wife team of Eric & Alison Story.  Both long-time wine industry veterans (Eric has been one K&L Wine Merchants head buyers for over 15 years and Ali has worked in national wine sales for over 10 years), Eric and Ali launched Smith Story in 2014.  The philosophy here is to make the type of California wines they want to drink: wines with restraint, balance, and integrity.  They teamed up with the talented winemaking team of Ross Cobb (winemaker for Hirsch, owner/winemaker Cobb, winemaker Banshee) and Katy Wilson (owner/winemaker LaRue, winemaker Banshee) and are working with fantastic vineyards like Helluva Vineyard in Anderson Valley as well as Blau Vineyard, the same Knight’s Valley Sauvignon Blanc vineyard used by Luc Morlet.  They’re also working with a very close friend and supremely talented winemaker in the Rheingau region of Germany to create a dry Riesling and a rosé of Pinot Noir.

“Our winemaking philosophy is to utilize classic, old world techniques and let the grapes and sense of place where they are grown both speak for themselves.” – Eric & Ali Story


Sauvignon Blanc Sonoma County: Sourced from 3 different vineyards (approx. 65% Sonoma Mountain 35% Knights Valley) with a mix of soils- gravel mixed with limestone from Sonoma Mountain and rhyolite from Knights Valley. All of the grapes were pressed immediately then settled and chilled in tank. A very cool and slow fermentation maintained the floral aromas and vineyard expression of the Sauvignon Blanc. The wine spent five and a half months in tank before being bottled.

Riesling Rheingau, Germany: Harvested and immediately pressed off, allowed to rest overnight and then quickly racked off into stainless steel for a slow and cool fermentation. The wine then sat on its fine lees for a time and was bottled in order to obtain maximum freshness and balance of fruit and terroir expression.

Rosé of Pinot Noir, Rheingau, Germany: 100% Pinot Noir.  Harvested early and immediately whole cluster pressed at a very gentle pressure.  After overnight settling, the juice is racked to stainless steel where it is fermented in a slow and cool fermentation.

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