Two friends making California wine with traditional and native varieties of the Mediterranean islands
Hello Berserkers!
First off, thank you to the Berserker community for inviting us to participate in BD17 as newbies. We’re excited to introduce William Lane Wine Company to you all and share some offers created specifically for Berserker Day. We’ll be here throughout the day to answer questions, talk sites and vintages, and generally nerd out with fellow Berserkers. Thanks for checking us out, and for supporting small producers chasing something a little different.
Cheers!
Bill & Lane
Who We Are
William Lane Wine Company is two friends, William (Bill) Cassata and Lane Harper, making California wine with traditional and native varieties of the Mediterranean islands.
We love the distinct flavors and vibrant energy of wines from Sicily, Sardinia, and Santorini, and yet were surprised by how rare their varieties are in California, a region with the perfect climate to let them thrive. So we set out to change that.
By working with thoughtful growers across the state, we explore the unique character of Mediterranean island varieties like Nero d’Avola, Frappato, Catarratto, Vermentino, Carignano, and Assyrtiko in California’s diverse landscapes.
Stylistically, our focus is simple: highlight varietal character in a bright, pure, energetic way. We strive to make wines that feel alive, are food-friendly, and delicious.
We are also excited to announce that this fall we will be releasing our inaugural vintage (2025) of Carricante and Nerello Mascalese from Rhys’ Centennial Mountain Vineyard. We are incredibly stoked about these wines, and can’t wait to share them with you all. Let us know if you’d like us to notify you when they’re released.
WLWC Berserker Day Offers
All offers below are designed to deliver what we think Berserkers care about most: distinctiveness, quality, and value. More info on the wines can be found on our WEBSITE and the bottom of the post, along with some photos from the winery and vineyards.
Pricing: All wines are offered at 25 - 30% discounts relative to current website pricing.
Shipping: We are offering heavily discounted flat rate shipping of $10 per order, regardless of quantity.
Apologies, but we cannot ship to the following states: AL, AR, CT, DE, ME, MI, MS, NJ, RI, SD, UT, VA
The Frontier Discovery Pack ($xxx)
[6 bottles; limited availability; after BD17 several of these will be gone forever]
A snapshot of where we’ve been and where we’re headed
This pack is all about discovery. A mixed sampler of our most-loved wines from recent vintages (most of which are sold out on our website) and a new release for BD17 (a first look at the next chapter of our Nero d’Avola program, with fruit from a new block planted for us at the iconic Alder Springs Vineyard).
Includes:
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2022 Nero d’Avola – High Valley AVA [12.8% ABV] (WE 93 pts) Why we love mountain Nero!
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2024 Nero d’Avola – Alder Springs Vineyard [13.7% ABV] First release from a new block at ASV!
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2023 Vermentino – Alder Springs Vineyard [11.7% ABV] (WE 93 pts) Vermentino at its best!
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2024 Assyrtiko – Duas Terras Vineyard (Paso Robles) [12.6% ABV] Saline and electric!
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2022 Carignano – Mendocino County [11.8% ABV] (WE 92 pts) Old-vine goodness, totally unique!
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2023 Frappato – Nero d’Avola [11.9% ABV] (WE 91 pts) A NorCal retailer posted on IG that it “may well be the most exciting domestic wine I’ve had all year”
BD Price: $xxx ($xxx full price)
PURCHASE HERE
A Study in Mountain-grown Nero d’Avola ($xxx for 3 / $xxx for 6)
One grape. Two sites. Three vintages.
One of the great surprises of our venture has been how distinct and elegant mountain-grown Nero d’Avola from California is. It is remarkably different than its Sicilian counterparts. This offer explores how vintage and vineyard shape the variety in California. Recommend serving in Burgundy stems. Available in 3 and 6 bottle packs.
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2022 Nero d’Avola – High Valley AVA [12.8% ABV] (WE 93 pts)
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2023 Nero d’Avola – High Valley AVA [13.6% ABV] (not yet scored)
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2024 Nero d’Avola – Alder Springs Vineyard [13.7% ABV] (not yet scored)
The High Valley site is much warmer than Alder Springs, and as a result we harvest the grapes earlier. This leads to a red-fruited character with excellent structure. At Alder Springs, the nights are much cooler, and the fruit needs to hang on the vine longer, achieving higher alcohol at comparable acidity. This results in a darker fruited and floral wine, with bright acidity.
BD Price: $xxx for 3 / $xxx for 6 ($xxx / $xxx full price)
PURCHASE HERE
Sicilian Reds, California Style ($xxx)
Three wines that show just how compelling Sicilian reds can be when grown in California [limited availability]
One of the most rewarding parts of working with Sicilian varieties in California has been seeing how differently they express themselves here. Taste these alongside your favorite Sicilian bottles for a compelling comparison.
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2x 2022 Nero d’Avola – High Valley AVA [12.8% ABV] (WE 93 pts) Why we love mountain Nero!
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2x 2024 Nero d’Avola – Alder Springs Vineyard [13.7% ABV] First release from a new block at ASV!
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2x 2023 Frappato – Nero d’Avola [11.9% ABV] (WE 91 pts) A NorCal retailer posted on IG that it “may well be the most exciting domestic wine I’ve had all year”
BD Price: $xxx ($xxx full price)
PURCHASE HERE
Cellar Defender 6-Packs ($xxx)
All White: Mineral, salty, and delicious, at an everyday price.
- 2024 Assyrtiko – Duas Terras Vineyard, Paso Robles [12.6% ABV]
Think saline energy, citrus, and structure. Assyrtiko doing exactly what it does best in a Mediterranean-friendly California site. And at this price it is an everyday white.
BD Price: $xxx ($xxx full price)
PURCHASE HERE
All Red: Serious character. Serious value.
- 2022 Nero d’Avola – High Valley AVA [12.8% ABV] (WE 93 pts)
This wine punches well above its weight. A unique, handmade, site-driven red, for a song. Explosive aromas of cherries, blackberries, blood orange, licorice, and rose, in a medium bodied, ruby red frame.
BD Price: $xxx ($xxx full price)
PURCHASE HERE
Mixed Six: 3 each of the above wines.
BD Price: $xxx ($xxx full price)
PURCHASE HERE
Winemaker Notes
Below are some notes describing the vineyards, farming, and cellar decisions behind each wine.
2022 Nero d’Avola – High Valley [12.8% ABV]
The fruit for this wine is primarily sourced from an organic, regeneratively farmed vineyard in the High Valley AVA, located above Clear Lake in northern California at 2,100 feet elevation. The head-trained vines benefit from intense solar exposure well suited to this Sicilian variety. The fruit was harvested on August 31. Thirty percent of the grapes were fermented whole cluster, with the remaining seventy percent de-stemmed to emphasize fruit expression and moderate tannin extraction. Fermentation began with daily pump-overs and transitioned to punch-downs as activity progressed. The wine was aged in a mix of neutral French oak barrels, epoxy-coated fiberglass, and stainless steel tanks. Prior to bottling, 5% Carignano from another high-elevation site was blended in to contribute body and darker-toned fruit.
Wine Enthusiast 93 Points: “High-elevation mountain fruit should be on your radar. This concentrated wine offers aromas of dark berry, huckleberry, dried potpourri and molasses. Flavors of cranberry-pomegranate and grilled orange slices are wrapped around allspice, dried bay leaf and a dry finish. Decant for an hour and pair with grilled sausage.” — TP
2023 Vermentino – Alder Springs Vineyard [11.7% ABV]
Our first Vermentino is sourced from Alder Springs Vineyard in the coastal mountains of Mendocino County, where steep slopes and attentive farming produced exceptional fruit in 2023. The grapes were harvested on October 15, following a long, cool growing season that allowed full flavor development at lower alcohol. After whole-cluster pressing, the juice was cold settled and racked to an egg-shaped vessel and a barrel for fermentation. The egg-fermented portion was fermented at moderately cool temperatures to retain varietal aromatics. Following fermentation, most of the wine was aged in tank to preserve freshness. The barrel-fermented component contributes additional texture and mid-palate weight.
Wine Enthusiast 93 Points: “This wine is juicy, with aromas of Golden Delicious apple, mango, orange blossom and notes of Tahitian vanilla on the nose. The flavors on the palate are red apple skin apricot, dried oregano and kaffir lime, with a dry finish. A great vineyard site for the varietal.” — TP
2024 Assyrtiko – Paso Robles [12.6% ABV]
Assyrtiko is a white grape variety native to Santorini, valued for its bright acidity, citrus-driven aromatics, and saline character. The 2024 vintage marks our first work with this variety. Fruit was sourced from a vineyard in the rolling hills of Paso Robles, where warm daytime temperatures and cool nights support balanced ripening. The grapes were harvested on September 21. After whole-cluster pressing, the juice was cold settled and divided between an egg-shaped vessel and a barrel for fermentation. The egg-fermented portion was fermented at moderately cool temperatures to preserve aromatic detail, while the barrel-fermented portion adds breadth. Prior to bottling, 3% skin-contact Assyrtiko and 5% Chardonnay were blended in to round out the palate.
2023 Frappato – Nero d’Avola [11.9% ABV]
This wine brings together two red varieties traditionally paired in Sicily, resulting in a light, aromatic expression with floral notes, summer berry fruit, and mineral undertones. The Frappato comes from Siletto Vineyard near Pinnacles National Park, which is one of the only vineyards in the United States growing this variety; we are one of three wineries that worked with this fruit. The Nero d’Avola component is sourced from a high-elevation vineyard in the High Valley AVA above Clear Lake, at over 2,000 feet elevation. Together, the two varieties produce a wine that is bright, aromatic, and absolutely delicious to drink.
Wine Enthusiast 91 Points: “Aromas of bright, focused raspberry, Mandarin orange peel, and incense spice perfume the senses, leading into flavors of peach, yellow plum, bittersweet quince jelly, black peppercorn, and gritty, mouth-watering tannins to finish. Pair with mortadella, hard cheese, focaccia bread.” — TP
2022 Carignano – Mendocino County [11.8% ABV]
The fruit for this wine is primarily sourced from 60-year-old, organic, dry-farmed, head-trained vines planted on river terrace soils in a small valley west of Ukiah in the Coast Range foothills. The site experiences intense daytime heat, with naturally low yields controlled by the age of the vines. The grapes were harvested on October 15. The entire lot was fermented whole cluster to capture the character of the ripened, late-season Carignano stems. Fermentation began with gentle daily pump-overs to build aromatics, followed by punch-downs later in the process. The wine was pressed before reaching full dryness to achieve a more delicate mouthfeel, then aged in a combination of neutral French oak, fiberglass, and stainless steel. Before bottling, 5% Nero d’Avola and 5% Carignano from higher-elevation vineyards were blended in for added structure. Give this wine a few hours to unfurl, and you will be rewarded.
Wine Enthusiast 92 Points: “From a varietal originally grown in Sardinia and Sicily, this wine is lush, with aromas of raspberry, cherry, dried bay leaf, florals and citrus on the nose. The flavors on the palate are youthful Bing cherry, red plum, white strawberry, balsamic reduction and orange zest interwoven with dried herbs, earth and a dry finish. Serve slightly chilled and enjoy with cured meats and cheeses.” — TP
2024 Nero d’Avola – Alder Springs Vineyard [13.7% ABV]
At Alder Springs Vineyard, Nero d’Avola is planted at elevations ranging from 1,800 to 2,100 feet on steep east- and south-facing slopes in the coastal mountains of northern Mendocino County. The vineyard lies just miles from the Pacific Ocean as the crow flies and is situated on decomposed sandstone soils, making it a relatively cool site for the variety. This climate is reflected in the wine’s lighter body and floral, mineral-driven profile. The grapes were harvested on September 13. Sixty-five percent of the fruit was fermented whole cluster. Fermentation began with gentle pump-overs to preserve aromatic lift, followed by punch-downs later in fermentation to fine-tune tannin extraction.
