Populis

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Country of Origin: USA
Location: Mendocino
People: Shaunt Oungoulian & Diego Roig, Owners & Winemakers
Viticulture: Practicing Organic

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Populis is the expressive, free-spirited counterpart to Les Lunes. Also created by Diego Roig and Shaunt Oungoulian, Populis allows the duo to explore a more playful and accessible side of natural winemaking. Fruit is sourced from a trusted network of like-minded growers—including legends like Larry Venturi, a third-generation grape grower in Mendocino farming dry-farmed, organic old vines.

While the farming ethos remains the same—organic practices, minimal inputs, and respect for the land—the wines under the Populis label are designed for easy, joyful drinking. Expect bright acidity, juicy fruit, and serious drinkability wrapped in a laid-back, unpretentious style.

Populis is natural wine without the dogma. These wines are fresh, energetic, and made with the same care and transparency as Les Lunes—but with an emphasis on immediacy, fun, and approachability. They’re a perfect introduction to Diego and Shaunt’s vision: farming-forward, honestly made California wine with soul.

About Diego Roig: Diego Roig was practically born with a glass of wine in hand. Raised in California by a family of grape growers and winemakers—with roots dating back to the pre-Prohibition era—his early requests for watered-down wine at the dinner table were regularly obliged, setting the stage for a lifelong career in wine. Over the years, Diego has trained under some of the most respected names in the industry, including Bob Cabral (Williams-Selyem), Vanessa Wong (Peay Vineyards), Andy Walker (UC Davis), Kevin Fontaine (Charles Joguet, Chinon), Colin Ross (Seresin, Marlborough), Didier Barral (Domaine Léon Barral, Faugères), Giusto Occhipinti (COS, Sicily), and Philippe Valette (Domaine Valette, Mâcon).

These formative experiences—combined with countless days tending vines and tasting wines from around the world—shaped Diego’s core belief: the best wines are grown in soils free of synthetic chemicals, with deep respect for nature. Grapes from such vineyards don’t require commercial yeast strains or chemical additives—just a touch of sulfites at bottling to ensure the truest expression of time and place.

About Shaunt Oungoulian: Shaunt Oungoulian’s journey into wine began with a single vintage in Mendocino County’s Anderson Valley, where he became fascinated by the biological and chemical transformations taking place in every tank, barrel, bottle, and glass. This curiosity led him to pursue a degree in Viticulture and Enology at UC Davis. There, a few classmates introduced him to natural wines—wines that profoundly shaped his palate and philosophy.

Reframing his education through a non-interventionist lens, Shaunt found this approach more intellectually satisfying and creatively fulfilling. After graduating, he traveled to France, where he apprenticed with vignerons Philippe Valette in Mâcon and Julie Balagny in Fleurie. Both were technically rigorous yet fiercely committed to non-interventionist farming and winemaking—demonstrating that true expressiveness comes from a balance of tradition, restraint, and thoughtful innovation.

Shaunt continues to draw from these lessons in his work today, guided by the belief that great wines begin in the vineyard and are made with intuition, humility, and respect for nature.