An Interview with Lisa Howard of Tolenas Winery, Suisun Valley, CA
Tell us little bit about you and your family’s story
Our family’s roots in Suisun Valley began in the early 1980s when my parents, Steve and Linda Tenbrink, started farming fruits and vegetables. They ran a roadside fruit stand, building a reputation for quality produce and a genuine connection with the community. Farming was their passion, but the business began to evolve when my dad’s best friend, Ron Lanza, and the Lanza family encouraged him to try his hand at growing wine grapes.
What started with just four acres of Pinot Noir soon grew into something much bigger. Over time, the vineyard expanded to include Tempranillo, Petite Sirah, Primitivo, Cabernet Sauvignon, Albariño, and Tannat. Today, we make wine from those grapes under both the Tenbrink label and under my husband Cliff’s and my personal label, Tolenas.
For Cliff and me, coming back to join the family business felt like a natural step. We wanted to honor what my parents started while also creating our own path in the wine world. Together, we’re proud to continue farming the land, making wines that reflect Suisun Valley, and sharing our family’s story with every bottle.
What initially draws you to working with Pinot Noir specifically from Suisun Valley, and how does this region’s terroir influence the grape’s character compared to other Pinot regions?
Pinot Noir was the very first grape my family planted in Suisun Valley, so it holds a special place in our story. What drew us to it initially was the challenge and the beauty of working with a grape that demands so much attention in both the vineyard and the cellar. Pinot is known as a delicate variety, but here in Suisun Valley, it takes on a personality that’s uniquely bold while still retaining elegance.
Our region’s terroir — and especially the unique block where our Pinot Noir grows in the southernmost part of Suisun Valley — plays a defining role. Just east of Napa, Suisun Valley benefits from cooling breezes that funnel in from the San Francisco Bay, preserving freshness and acidity. The valley floor soils, a mix of clay and gravel, contribute structure and depth. Together, these elements create a Pinot Noir with ripe red fruit flavors and a velvety texture, yet with more richness and backbone than you typically find in cooler coastal regions.
For me, that balance of approachability and power is what makes Suisun Valley Pinot Noir so exciting. It’s both a nod to my family’s beginnings in grape growing and a showcase of what this valley does best: wines with character, authenticity, and a sense of place.
What unique flavor profiles or structural nuances do you find in Suisun Valley Pinot Noir, and what would you tell a home winemaker to look out for when they’re working with it?
Suisun Valley Pinot Noir often surprises people. While Pinot is traditionally known for being delicate, our valley gives it a little more muscle. You’ll still find the classic red fruits—ripe cherry, raspberry, and strawberry—but they come across with a brighter ripeness. Structurally, there’s more weight on the palate than in cooler coastal regions. The wines tend to show a velvety texture, soft tannins, and just enough acidity to keep everything lifted. Subtle spice and earthy undertones often weave through as well, adding depth without overpowering the fruit.
One unique aspect of our site is that even when sugar levels are higher, the acid carries beautifully with the ripe fruit. It’s almost the best of both worlds—intensity and richness without sacrificing freshness. For home winemakers, I’d say: lean into what Suisun Valley naturally gives you. You usually don’t need to adjust acid, but do keep a close eye on your fermentations. Pinot can be a bit dramatic in the cellar—its thinner skins can break down quickly, which means fermentations may run faster. That calls for careful nutrient management and close temperature control. If you want to take things a step further, a few days of cold soak before fermentation can help pull out more color and complexity, though that’s a more advanced technique. And finally, go light on the oak—you don’t want to mask the beautiful fruit character that makes Suisun Valley Pinot so distinctive.
Are there particular winemaking techniques or styles you recommend to really bring out the best in Suisun Valley Pinot Noir, especially for those who might be trying it for the first time?
Not to give away all my secrets, but one of the unique things about our site is that Pinot Noir here can gracefully handle a little more richness. While many regions pick for a 14% Pinot, we find that shooting for around 15% is often more appropriate — the fruit’s natural weight and balance support it beautifully.
For those working with our grapes, I recommend destemming the fruit. If you want to up your game, try bleeding off a little juice right after destemming — this increases the skin-to-juice ratio in your fermenter and can really boost color and intensity. After that, let your vessel “hang out and marinate” for two days in a cold environment with no oxygen exposure. Use a tight lid and, if possible, a little dry ice to keep the must protected. After a couple of days, give it a good mix and check your Brix. From there, you can either extend the cold soak for more extraction or adjust with water to bring the must to around 25 Brix and use that as the kickoff to fermentation.
Yeast choice is where you can really shape the style. RC212 brings structure and spice, while Alchemy IV gives lots of intense fruit. Personally, I love running two separate ferments with different yeasts and blending them later for complexity. Whatever you choose, make sure you know the nutrient needs for that strain and support it well — Pinot can be dramatic in the cellar, and nutrient management plus temperature control are key. I tend to ferment at the upper end of the yeast’s range to get maximum color and flavor extraction. As fermentation winds down, keep a close eye on oxygen. Below 2 Brix, the wine is more vulnerable — so use dry ice, a sealed lid, or other protections. Taste daily; Pinot’s thinner skins can break down quickly, so depending on tannin and flavor development, you may want to press right at dryness or extend skin contact up to a week if everything tastes great.
After pressing, move the wine into carboys or another vessel to finish malolactic fermentation. Once malo is complete, rack off the gross lees and let the wine rest. Pinot Noir is often an “early to bottle” wine — though it can go through an awkward “ugly duckling” phase around the holidays, it usually reemerges beautifully by spring. For us, bottling within 18 months after fermentation preserves its freshness while still allowing enough time for the wine to come together.
What common misconceptions or challenges do you think people have when making Pinot Noir from this region, and how would you advise them to overcome these?
One of the biggest misconceptions is assuming that Pinot Noir from Suisun Valley will behave like Pinot from cooler coastal regions. Because our valley is warmer, people expect the fruit to lose acidity as sugars rise — but at our site, the opposite is true. Even at higher Brix, the grapes naturally carry their acid, so winemakers often add more than they really need to. My advice: trust the vineyard. Taste the grapes, check your numbers, and resist the urge to “fix” something that’s already in balance.
Another common assumption is that you’ll struggle with color, since Pinot is often known for being pale. Not here! There is no lack of color in Tenbrink Pinot Noir. You absolutely don’t need to waste money on “color-enhancing” products for these grapes — I promise. The skins give plenty of depth naturally if you manage fermentation well.
A real challenge, though, is Pinot’s temperament in the cellar. The thinner skins break down quickly, which can lead to faster fermentations. That means nutrient management and temperature control are critical — check daily, and keep things steady. Toward the end of fermentation, remember Pinot is also highly oxygen-sensitive. Protect your must with lids, dry ice, or other methods, or you risk losing freshness. Finally, stylistically, some assume Pinot from a warmer site can’t be elegant. But Suisun Valley proves otherwise — the wines carry both power and finesse if you let them. Avoid over-oaking or over-extracting in an effort to make Pinot “bigger.” The richness and color are already there; your job is to highlight the balance between ripe fruit, acid, and velvety texture that makes this region so unique.
Could you share a personal anecdote or a memorable vintage that stands out to you when you think about Suisun Valley Pinot Noir? Something that might inspire others to appreciate its uniqueness?
One vintage that always comes to mind is 2021. It was one of those years where everything about the site seemed to click. The Pinot came in with beautiful ripeness, but what amazed me was how much natural acidity it still carried – not too high, not too low, just right. I remember standing at the crush pad with Cliff, tasting the berries as we loaded them into the destemmer, and being struck by how the fruit seemed to capture both sides of Suisun Valley’s personality — the richness of our warm days and the brightness from those Bay breezes at night.
That year, the fermentation took off fast — Pinot can be dramatic like that — and we had to keep a careful eye on temperature. But the payoff was incredible: deep color, layers of red fruit and spice, and a velvety structure that made the wine feel both bold and refined. When we finally bottled it, I remember thinking: this is exactly what Suisun Valley Pinot is meant to be.
It’s moments like that vintage that inspire me. Pinot Noir here doesn’t fit neatly into the mold of coastal Pinot, nor should it. It has its own voice — one that’s confident, generous, and still full of elegance. Every time I taste it, I’m reminded why my family planted those first four acres and why we continue to believe in this grape and this valley. The Tenbrink Pinot Noir is like the Cabernet of Pinot Noir! It is an honor to share our fruit with you and we look forward to hearing YOUR stories! Please tag us on social media under @tenbrinkfarmsandvineyard and @Tolenas Winery or even my personal account (I’d love to hear from you) @yuppiefarmgirl
Ready to experience Suisun Valley Pinot Noir for yourself? 🍇 You can purchase Tenbrink-grown Lanza-packed Pinot Noir grapes directly through Musto Wine Grape Company (MWG)—your trusted source for premium winemaking grapes and juices. Whether you’re a home winemaker or a small winery, MWG makes it easy to bring the flavors of Suisun Valley into your cellar. Contact MWG today to reserve your fruit!
Lanza-Musto Suisun Valley Malbec is a wine that brings velvety sweetness and dark complexity to the table.
Suisun Valley, located in Solano County, California, is not traditionally known for Malbec wine production like some other regions, but it does have a small and growing reputation for producing high quality Malbec wines. If you’re considering buying Suisun Valley Malbec grapes, here are some reasons to consider:
Unique Terroir:
Suisun Valley’s terroir, characterized by its climate, soil, and topography, offers a unique and distinct environment for grape cultivation. While it may not have the recognition of regions like Argentina (known for Malbec), this uniqueness can result in wines with a different expression of the Malbec grape.
Varietal Exploration:
If you enjoy exploring different expressions of a grape variety, trying Malbec from a less common region like Suisun Valley can be an exciting adventure. It can offer a different flavor profile compared to Malbecs from more traditional regions.
Food Pairing:
Malbec is a versatile wine known for its medium to full body and rich, dark fruit flavors. Suisun Valley Malbecs can pair well with a variety of foods, including grilled meats, hearty pasta dishes, and cheeses.
Exploration:
If you’re an adventurous winemaker who enjoys exploring and discovering hidden gems, Suisun Valley Malbec can be an interesting addition to your wine collection.
Flavor Profile:
Medium bodied, mellow, fruity – raisins, fresh picked blueberries, plum, with soft, fine grained tannins, deliciously drinkable mocha notes.
Malbec is a grape variety with a deep, inky color, producing dry red wines that boast robust tannins and a long, smooth finish.
Where is Malbec from?
Malbec was almost exclusively grown in France, where it played a primary role as one of the main Bordeaux grapes. The climate and pests in France did not allow for Malbec to perform to its utmost potential. Struggling to thrive, growers saw it as weak, finicky, and susceptible to disease as well as rot. It is mainly associated with Argentina and Chile now because it thrives there. It took well to the climate, excelling in the high elevation and heat, making it one of the most widely planted grapes. In the United States, you can find the majority of wine grape plantings in California, yet Malbec only makes up for 0.5% of those plantings.
Malbec Characteristics
This grape can yield a wide range of fruit aromas that vary widely depending on the climate they are grown in. Cooler climates like France and Washington state yield black cherry, raspberry, and plum aromas. For warmer climates like Chile, you’ll get more blackberry, blueberry, plum, and black cherry. They’re juicy and jammy, with notes of vanilla, tobacco, dark chocolate, and oak. They have medium acid and moderate levels of tannins. Chilean Malbec’s boast with red fruit flavors like cherry, raspberry and have floral and slight earthy notes.
Can I make my own?
Musto Wine Grape Company is here to help you make the wine of your dreams! The Spring Chilean winemaking season starts in late April, early May. Secure your Malbec and give us a call at (877) 812-1137 to speak with one of our Musto Crush Crew members. We can get you set up with everything you need and provide customer support along the way to ensure your success!
Known as the king of red grapes, Cabernet Sauvignon enjoys the same regal status in California as it does in its native home of Bordeaux, France. Californian Cabernet Sauvignon tends to be more fruit-forward and mellow, with rich dark fruit notes. The most common aromatic and flavor components found in this varietal are plum, black cherry, blueberry as well as warm spice, vanilla, black pepper, and tobacco. Aside from being known for its dark color and full body, it’s known for often being over 13.5% in alcohol content. The average alcohol content of a Cab from California floats around 14.5%. At Musto Wine Grape we carry a variety of Cabernet Sauvignon grapes from multiple AVAs in California, as well as all of the yeasts, nutrients, and equipment you’ll need.
What kind of yeast should I use when making Cabernet Sauvignon?
*Note that full expression of the desired characteristics for any of the following yeast strains is based on proper care and feeding if the yeasts, along with using quality fruit and good winemaking practices. It is also strongly recommended that Go-Ferm and Fermaid-K are used as well as temperature management throughout the entire fermentation. As always, if you need assistance with any part of your winemaking process, do not hesitate to reach out to us at sales@juicegrape.com or give us a call at (877) 812-1137 to speak with someone who can assist with any product recommendations, procedures, or problems.
BM45 yields a big mouthfeel, notes of cherry liquor, rose petal, jam, plum, berry as well as earthy and spicy elements. It offers color stability and helps to minimize vegetative characteristics.
BDX is an all-around great choice for berry, plum, and jam characteristics. It has a moderate fermenting rate and offers good color retention. By re-enforcing existing tannins, it develops structure in the wine. Because of this, we advise to not use with unripe fruit.
RP15 emphasizes the berry aspects of the fruit, along with color stability, increased mouthfeel, and agreeable tannins.
D254 yields a big mouthfeel and rounds tannins as well as intense fruit. It has a focus on berry and jam characteristics, but more so of dried fruit than fresh. It’s also great for color stability and adds body to blends.
D80 offers big volume and fine grain tannins. It is great for encouraging more positive tannin intensity to a blend.
Where do you source your Cabernet Sauvignon from?
We offer Cabernet Sauvignon from multiple AVA’s within California and Washington:
Is there a certain winemaking procedure specific to Cabernet Sauvignon?
You can follow our Red Wine Grape Procedure which you can find here, if you are using juice you can find the procedure here and if you are using frozen must, here. The procedure is standard for making red wines, but using the proper yeasts and nutrients specific for Cabernet Sauvignon and consistent monitoring will have the biggest impact on your final wine.
Where can I buy grapes, juice, or must?
At Musto Wine Grape Company, all red grape varieties are available in 36lb cases, in frozen must by request, or in 6-gallon fresh juice pails. For Sterile Juice options that can be shipped year-round and without refrigeration click here.
Finally, if you need the best options and equipment suited for you and your winemaking goals, email sales@juicegrape.com or call (877) 812 – 1137 to speak with one of our Musto Crush Crew members who can help. We are here to provide all of the winemaking products you need to make the wine of your dreams, as well as the customer support to ensure your success!
Chardonnay is a white wine grape that originated in the Burgundy wine region of eastern France. We source our Chardonnay wine grapes from 3, high quality, and sustainable appellations in California. This includes Suisun Valley, Lodi, and Central Valley. These regions produce a range of outstanding high quality to premium luxury wine grapes for the best value.
Suisun Valley, California
Firstly, Suisun Valley Chardonnay tends to yield beautiful notes of honeysuckle, green apple, and lemon tied into a welcoming nose. It is full-bodied and lush on the palate featuring tropical flavors of pineapple, peach, and bright citrus. It also has a clean and pleasant finish. We recommend fermenting in a stainless steel fermenting tank using QA23 wine yeast. This is perfect if you’re aiming for that tropical profile in your Chardonnay.
Lodi, California
Secondly, If you’re looking to make a beautifully balanced wine with lovely notes of pineapple and citrus, that mingles with notes of sweet vanilla custard finishing with just the right amount of silkiness and acid, we recommend the Lodi Chardonnay. We also recommend fermenting with D47 wine yeast in a French oak barrel. When you are fermenting in a barrel, it’s best to use MBR31 to allow your Chardonnay to go through Malo-Lactic Fermentation. This will achieve those silky and buttery finishes.
Central Valley, California
Finally, If you’re drawn to the Lodi Chard characteristics but you’re looking for more complexity, try the Central Valley Chardonnay. It has the potential to yield fresh tropical fruit, pears, and peaches along with custard cream flavors leading to a creamy, soft, and mouth-filling finish. For these results, we recommend fermenting in a stainless steel tank or fermenting tub with VIN13 wine yeast and aging in a French oak barrel. Inside the barrel, it should undergo Malo-Lactic Fermentation with the use of MBR31 and will yield that layered complexity you’re craving.
Ready to make your own Chardonnay? Musto Wine Grape is here to supply you with everything you need to make the wine of your dreams. Email us at sales@juicegrape.com or call (877) 812-1137 to speak with someone who can get you started!
The King’s River Vineyard is located in Sanger, CA – Southeast of Fresno, on the way to Squaw Valley, Tahoe and the Sierra Foothills.
The vineyard is made up of 40 acres of white ash & sandy loam soil. The vineyard has been in existence since 1954 and the family has grown everything from grapes for wine and raisins to peaches, plums, and apricots on this little piece of paradise. However, they ultimately decided to focus on what they love most – boutique style wines. Each block is meticulously managed. They thin leaves, drop fruit to secure intense flavors, and drip irrigate as to not over-water the vines. This family definitely produces grapes of distinction.
Grape Varieties Available for Purchase:
Cabernet Sauvignon (Clone 337)
Petite Sirah
Alicante
Syrah
Barbera
Cabernet Franc
Tempranillo
Primitivo
Albariño
Muscat
Chenin Blanc
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Why is my wine evaporating?
Just like water or any other liquid, with prolonged exposure to air, wine can evaporate. When aging wine in an enclosed container such as a tank, carboy, or demijohn, the container should have an airtight seal via an inflatable gasket or an airlock and bung. This will help prevent against oxidation and will reduce the amount of evaporation dramatically. If you still see some evaporation happening in one of these closed containers, evaluate your bungs and seals as they may not be working properly.
The main source of evaporation in winemaking is through barrel aging. Barrels are a porous environment that allows the wine to “breathe” over time. This “breathing” process is essentially evaporation. The wine is exposed to air through the porous staves and small portions of the wine evaporate into the atmosphere. This has positive effects on the wine as it creates a creamier mouthfeel, can reduce the perception of acidity, and imparts oak flavor. The barrel must be filled monthly with additional wine to reduce the head space and replace the evaporated product. This will prevent the wine in the barrel from oxidizing. While the breathing process may be a source of frustration, as you witness your wine evaporating into thin air, it will help you to create a fuller, heavier, more lush wine.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
It looks like Mother Nature is excited to get her winemaking on because the grapes are ripening early and fast! Download our E-Book for the ENTIRE list of wine grapes and juices we will be bringing in this fall HERE –> MWG_2016 Harvest Menu E-Book
Mini Harvest Report:
Central Valley & Lodi: Brix are in the high teens. We are expecting to have grapes in Hartford, CT as early as September 7th.
Suisun Valley, Paso Robles, Contra Costa, Amador, Sonoma, and Napa: The whites will be harvest on September 1st and should be to Hartford, CT on September 7th. The red grapes are maturing well. The Brix are creeping up there. We think that we are still on track for a September 15th harvest date, with the grapes arriving in Hartford, CT as early as September 20th.
Juices: California juices will start arriving on September 7th. We hope to see the Italian juices sometime in the first week of October.
Prices: The grape and juice prices will be available by August 16th. Please give us a call at the office to secure your order.
We look forward to working with you this fall. If you have any questions please do not hesitate to contact us at 877.812.1137 or sales@juicegrape.com
Recent Comments