I have kissed many frogs over the last six months in search of a well-made non-alcoholic wine. While the N/A market is expanding rapidly, most offerings fall very short, especially the reds. Tomorrow Cellars is finally changing that narrative.

Founded in Napa Valley, Tomorrow Cellars is a joint venture between David and Jen Risher (David is the CEO of Lyft) and wine industry veteran Tracy Sweeney. Their wines are crafted with a "vineyard-first" philosophy, treated with the same respect as traditional fine wine.

While many producers rely on bulk grapes that aren't fit for standard wine, Tomorrow Cellars is among the few farming specifically for non-alcoholic production. They select varieties known for their inherent texture, such as Marsanne, and ferment the juice in stainless steel prior to dealcoholizing to ensure the final product maintains structure and body.

The primary challenge in N/A winemaking isn't removing the alcohol itself; it's the loss of essential flavor compounds that disappear along with it. This explains why so many N/A wines are sparkling—the carbonation helps mask deficiencies and provides much-needed texture

To preserve the wine's integrity, Tomorrow Cellars employ a sophisticated combination of vacuum distillation at low temperatures to protect delicate aromas and spinning cone column technology to remove alcohol quickly. They also utilize a process called flash détente- superheating the wine for a mere 1.5 seconds—to concentrate the wine and achieve a more balanced profile with fewer required corrections.

For the red blend, they collaborated with Ian Blessing (formerly of The French Laundry) to develop a proprietary botanical extract to restore depth and mouthfeel often lost in non-alcoholic reds.

Tomorrow Cellars has earned critical acclaim from the The New York Times, Forbes and Wine Spectator, and are served in top restaurants in New York and California. We are so happy to introduce them to Colorado!

2024 Blanc de Rhone Sparkling
85% Marsanne and15% Viognier sustainably farmed in the Mokelumne River AVA in Lodi.
The wine was fermented in stainless steel for a crisp, fresh mouthfeel. The alcohol was gently removed utilizing vacuum distillation to preserve the aromas and flavors. Bubbles were added via forced stone carbonation before bottling.

2024 Rhone Blanc
85% Marsanne and15% Viognier sustainably farmed in the Mokelumne River AVA in Lodi. The wine was fermented in stainless steel for a crisp, fresh mouthfeel. The alcohol was gently removed via vacuum distillation, preserving the aromas and flavors.

2024 Red Blend
99% Petite Sirah sourced from sustainably farmed vineyards in the Mokelumne River AVA, Lodi. Aged 14 months in one-year-old French oak barrels, this alcohol-removed red wine is intentionally lighter in body—a natural result of the absence of ethanol. Before bottling, a tiny amount of proprietary extract is added to bring out the wine's natural fruit and spice notes. They collaborated with Ian Blessing, founder of All The Bitter and a former sommelier at The French Laundry, to curate a custom blend crafted from whole botanicals and other carefully selected natural ingredients designed to enhance the depth and complexity.