Meet Erin Reddan from ECR Vintners and how she is redefining California Luxury with her Trousseau Gris.
True luxury isn’t about mindlessly dropping hundreds of dollars on a famous French label just because a sommelier nodded approvingly. Instead, real luxury is about discovery and narrative. It is about finding unparalleled craftsmanship in places others overlook. When I met Erin Reddan, we connected instantly. We agreed that the elite wine industry was completely failing to speak authentically to smart, stylish, modern women.
I first met Erin last year at a Cherry Bombe Jubilee. We continued our friendship and over endless email threads and shared stories of navigating the specific challenges women face in this male-dominated industry. Beyond our friendship, I possess absolute admiration for her hustle and dedication to redefining California luxury. She is doing something radical. Erin creates craft-focused, small-production wines that offer a sophisticated alternative to overpriced European imports. Meet ECR Vintners.
Founded by my friend Erin Reddan, a visionary, ECR Vinters is focusing in a rare grape. This is the best kept secret in the history of Sonoma, or so I said so: Trousseau Gris
To understand why this wine is a masterclass in affordable luxury, we have to talk about the grape itself. Trousseau Gris is an ancient French varietal that nearly vanished from the global viticultural map. Once known in California as “Grey Riesling” during the mid-twentieth century, it was largely ripped out to make room for more profitable, homogenous crops like Chardonnay.
Today, the entire survival of this historic grape in the United States hinges on a single, sacred plot of land in Sonoma County’s Russian River Valley: the Fanucchi-Wood Road Vineyard. According to the Old Vine Registry, indeed The Fanucchi-Wood Road Vineyard is managing the only 125-year-old historic vines yard site in a10-acre block, dry-farmed and organically managed . His legendary grower Peter Fanucchihand-farm this grape. Believe it or not this is the only known Trousseau Gris block in the United States
Erin collaborates with legendary grower Peter Fanucchi to source these rare grapes from 125-year-old, dry-farmed, organically managed vines. Because old vines dig deep into the earth, their yields are tiny but incredibly concentrated. By utilizing this singular, historic site, ECR Vintners isn’t just making white wine. Instead, they are preserving a liquid piece of agricultural history. For the collector or the conscious consumer, discovering a wine of this historical pedigree at an accessible price point represents the ultimate tesoro. This is a hidden gem that easily out-classes mass-produced luxury brands.
Erin works with The Wine Foundry out in Napa and it’s their relationships with growers that makes ECR Vintners possible. And this rare grape has become the flagship of ECR Vintners as it’s loved by Sauvignon Blanc and Chenin Blanc lovers alike.
Erin started working with Trousseau Gris was complete accident. The Picpoul Blanc grape that she wanted to make wine with, didn’t get ripe enough in 2023 . Hence, a last minute suggestion from Stuart Ake at The Wine Foundry thought Trousseau Gris would be a great fit for Erin’s portfolio. “And he was right! Sometimes the best things come from unfortunate situations at the time” Erin states.
True high-tier winemaking requires letting the fruit speak for itself without hiding behind heavy oak barrels or chemical manipulations. Erin’s Trousseau Gris lineup is entirely stainless steel fermented and aged. This serves as a pure, unblended masterclass in how different growing seasons alter the texture and personality of a grape.
The 2023 vintage is a beautifully layered introduction to the varietal, blending 96.5% Trousseau Gris with 3% Grüner Veltliner and 0.5% Sauvignon Blanc. On the nose, it opens with night-blooming jasmine, ripe nectarine, and wet stone. The palate is wonderfully generous, showcasing juicy peach, golden pear, and apricot before wrapping up with a zesty, textured grapefruit finish. It draws natural comparisons to a premium Chenin Blanc or a lush white Bordeaux. As a result, it is an incredible gastronomic partner for richer dishes like pan-seared salmon. It also goes well with a delicate spring vegetable risotto.
If the 2023 vintage is lush and sunny, the 2024 vintage takes a sharply different turn. It leans heavily into a style that evokes the mineral precision and piercing energy of a high-end French Sancerre. The blend shifts slightly here (96% Trousseau Gris, 3.5% Sauvignon Blanc, 0.5% Grüner Veltliner), resulting in a leaner, brighter profile with mouth-watering acidity.
On the nose, you are greeted with zesty aromas of tart lemon, lime, and a distinct sea spray minerality. The palate is intensely refreshing, dominated by lemon peel and underripe grapefruit. Finally, it concludes with a pristine, saline finish. It is an absolute dream alongside a raw bar, fresh oysters, or minimalist sushi and sashimi.
The newly released 2025 vintage represents the pinnacle of Erin’s vision: a 100% pure, unblended expression of Trousseau Gris. With an ABV of 13.9% and a tiny production run of just 288 cases, this wine spent three months aging on its lees (the spent yeast cells) in stainless steel.
This short contact adds a gorgeous, subtle textural richness to the mid-palate without obscuring its vibrant, laser-focused coastal energy. It balances white flowers and pear notes with a clean, saline finish. This cements its status as an elite white wine that outperforms European bottles twice its price.
It was a pleasure to taste the transition and evolution of these vintages. I really enjoyed the 2025 ECR 100% Trousseau Gris expression. Erin understands what a woman wants. I am lready looking forward to the 2026 vintage!
While the Trousseau Gris is the core historical narrative of the brand, no discussion of luxury lifestyle is complete without an exceptional bottle of bubbles. Erin’s 2023 Blanc de Blancs is a dazzling, traditional-method (Méthode Champenoise) sparkling wine made from 100% Chardonnay.
The fruit is hand-picked from the Wildwood Vineyard in Sonoma, which has been sustainably farmed by the Kunde family for five generations. This sparkling wine underwent its secondary fermentation inside the bottle. Also, it spent two full years aging on the lees before disgorgement. This process allows it to develop the intricate complexity typically reserved for fine French Champagne.
Bracing acidity cuts through rich lemon curd and tart green apple notes, while the extended bottle aging delivers a long, toasty finish reminiscent of warm brioche. With only 120 total bottles produced, this is a true insider micro-allocation. It provides the exact structural elegance and celebratory weight of Grand Cru Champagne, minus the ostentatious luxury markup. As a result, it pairs magnificently with high-low culinary moments. This may range from fresh oysters on the half shell to a perfectly seasoned plate of crispy fried chicken.
So, wine lovers, I encourage you to get a bottle if you can, or if you are in New York follow Erin on instagram or her website. Join her newsletter and support her women-owned brand, perhaps you are lucky and you can catch her around in any events that she hosts.
Martha Cisneros Paja is an Engineer, Cava Educator and WSET Level 2 certified, founder of Latinas Wine Club Inc. and author of Mexican Wines: A guide to Fall in Love with Wines of Mexico . Read more about one of the most hard-working Latinas in Wine here.
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