Jason Ruppert's background started as a sommelier running successful wine programs in Marin, Sonoma and San Francisco, California. He had the distinguished fortune to have worked alongside Ted Lemon of Littorai and Steve Matthiasson, learning the ways of biodynamic and organic farming methods while working three vintages with Pax Mahle, Scott Schultz of Jolie Laide, Ryan and Megan Glaab of RYME and Jaimee Motley as well as working with Laura Brennan Bissel of Inconnu as her cellar rat before being given the opportunity to farm two vineyards on his own and to make his first set of three wines for the 2018 vintage.
Jason farms both his Chardonnay from Marin County and Zinfandel from Dry Creek Valley naturally with no sprays of copper or sulphur. Both sites are in the process of regenerative farming methods, working with specific cover crops to help nourish and protect the soil. The wines are vinified in the most natural of ways with their healthy native yeasts, spontaneous malolactic fermentation, and using little to no sulfites right before bottling. He also uses different crystals during primary fermentation to add extra energetic vibrancy to the finished product.
Ardure translates to "the heat of passion" in olde French.
San Francisco Chronicle: This California winemaker relies on the power of crystals