CALIFORNIA
HAWAII
KOKOMO WINERY
HEALDSBURG, USA

Owner and Winemaker Erik Miller started Kokomo Winery back in 2004, naming it after his beloved hometown of Kokomo, Indiana. Having grown up close to farm-land, though not fully imersed within it, Miller always felt a pull towards agriculture. Miller moved out to California immediately after graduating college and began working in a small winery. There, where was able to hone in the training and skills of becoming a winemaker, Miller was offered an excess of Cabernet Sauvignon fruit to work with. He made the decision then and there in 2004 to make his own wine and started Kokomo Winery with 500 cases of that Cabernet Sauvignon.

Kokomo currently produces over a twenty different varietals and several single-vineyard designates which are farmed by his partner in the winery, grower Randy Peters. Peters is a fourth-generation winemaker, whose family moved to Sonoma from Italy back in the 1900s. Their focus is on terroir-driven wines from Sonoma County and their dynamic partnership of a grower and a winemaker ensures the winery’s ongoing commitment to quality and consistency for future vintages.

Kokomo Winery takes pride in being a family winery and the minute you walk into their tasting room it’s very apparent. The Kokomo team has created a place for visitors to enjoy a comfortable and laid-back wine tasting experience immersed in their cellar and surrounded by wine barrels. Erik’s taken his Hoosier hospitality and translated it into each bottling, each taste.

COUNTRY USA
REGION California
APPELLATION(S) Dry Creek Valley
PROPRIETORS Erik Miller
FOUNDED 2004
WINEMAKER Erik Miller
ANNUAL PRODUCTION
FARMING
(SUSTAINABLE, ORGANIC, BIODYNAMIC)
Sustainable

The winery is located on the east side of Dry Creek Valley within the Timber Crest Farms' 120 acres of benchland vineyards. Kokomo sources fruit from 3 distinctive appellations in Sonoma County, a total of 280 acres. In Alexander Valley the focus is Cabernet Sauvignon, in Dry Creek Valley it is Zinfandel and Sauvignon Blanc, and in the Russian River Valley/Sonoma Coast it is Chardonnay and Pinot Noir

Miller believes his role is to simply create an environment throughout the winemaking process where the vineyard characteristics are revealed in the wine. The majority of the wines are fermented in small lots and aged in French oak (typically 30% new). Kokomo wines are typically unfined and unfiltered and are racked gently with nitrogen rather than by pump. 

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