Breaking Bread Winery is a California-based natural wine producer focused on low-intervention winemaking and biodynamic viticulture. They emphasise ancient fermentation techniques like Pet-Nat to showcase purity and vibrancy.

Known for sustainably farmed estate vineyards in Dry Creek Valley, they produce expressive small-batch wines primarily from Zinfandel and other native California grapes. Breaking Bread blends tradition with creativity in their wines, supporting environmental sustainability and natural expression.

California is the heart of American wine production, accounting for around 80% of all U.S. wine. Its vast and varied landscape offers an extraordinary range of climates and terroirs, allowing a broad diversity of grape varieties and wine styles. Stretching over 1,100 kilometres from north to south, the state includes world-famous wine regions such as Napa Valley, Sonoma County, Paso Robles, Santa Barbara, and Mendocino.

Key wine towns include Napa, St. Helena, Healdsburg, and Santa Rosa. Napa Valley is renowned globally for its premium Cabernet Sauvignon, while Sonoma produces acclaimed Pinot Noir, Chardonnay, and Zinfandel. Further south, Santa Barbara is noted for its cool-climate Syrah and Pinot Noir, while Paso Robles excels with robust Rhône and Bordeaux varietals.

The most widely planted grape varieties in California include Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot, Zinfandel, and Sauvignon Blanc. The diversity of microclimates allows both cool- and warm-climate grapes to flourish.

California’s primary growing challenges include drought, water scarcity, and the increasing threat of wildfires, which can damage vineyards and affect grape quality through smoke taint. However, its abundant sunshine, varied topography, and innovative viticultural practices provide significant benefits, helping to maintain its reputation as a leader in premium New World wine.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.

Zibibbo, also known as Muscat of Alexandria, is one of the oldest cultivated grape varieties in the world and is thought to have originated in North Africa or the eastern Mediterranean. It was introduced to Sicily by Arab traders during the Middle Ages and has become particularly associated with the island of Pantelleria, where it is the dominant grape variety.

Viticulturally, Zibibbo is well suited to hot, arid climates. It produces large, thick-skinned berries and is highly resistant to drought, making it ideal for the wind-swept volcanic soils of Pantelleria. However, it can be susceptible to fungal disease in more humid areas and therefore requires well-drained sites and careful canopy management. The vines are often trained as low bush vines (alberello) to protect them from strong winds and minimise water loss.

Zibibbo is planted mainly in Sicily, particularly on Pantelleria, but smaller plantings exist in Australia and North Africa. In Italy it is used to make both dry and sweet wines, the most famous being Passito di Pantelleria, made from sun-dried grapes. These wines are intensely aromatic, with flavours of apricot, honey, candied citrus peel and dried figs. Dry Zibibbo wines tend to be floral and fresh, with notes of orange blossom, lemon zest and a distinctive saline finish. In both styles, Zibibbo is prized for its expressive aromatics and Mediterranean character.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.