FRES.COFresh Wine Company
Natural wines from Sonoma Valley, California. Regenerative farming, native yeast, honest winemaking. "Fresh wine—like produce from your local farmstand."
Wine
Picked
Daily
From San Francisco weekends to Magnolia Wine Services—Jack Sporer's journey home to Sonoma.
Jack Sporer grew up in San Francisco, spending weekends in Sonoma Valley where his family operated an organic vegetable farm and vineyard. His uncle began making wine from the family vineyard in 2000, and preteen Jack was coerced into bottling the first two vintages—an experience that left an impression despite bottling being "the least pleasant part of winemaking" [^69^][^95^].
After studying Biology at Providence College, Jack moved home in 2012 to work his first wine harvest with his uncle. He followed this with harvests in four foreign countries—France, Australia, New Zealand, and Chile—alternating between hemispheres. Along the way, he worked at iconic California wineries including Chappellet, Williams-Selyem, and Bedrock Wine Co. [^69^].
In 2019, Jack launched FRES.CO (Fresh Wine Company) to provide leverage for growers to transition to regenerative, organic practices. The name was inspired by an abandoned farmstand sign reading "Strawberries Picked Fresh"—a nod to treating wine like fresh produce [^73^][^95^].
Today, Jack manages Magnolia Wine Services, a shared-space winery and co-op in Sonoma specializing in natural wines, organic vineyards, and small grower-producers. FRES.CO wines are made at this collective, bringing together a community of low-intervention winemakers [^69^][^80^].
"Wine is made in the vineyard. We just try not to mess it up."
FRES.CO sources exclusively from organically and regeneratively farmed vineyards in Sonoma Valley. They employ ecologically friendly methods like dry farming, no-till, and no-spray viticulture. Some vineyards use rotational grazing with sheep; others lease conventional vineyards and convert them to organic systems [^73^][^75^].
Jack believes wines taste better when fermented naturally. That means native/ambient yeast and bacteria without fermentation aids. Wines are bottled as living wine—unfined, unfiltered, without cold stabilization. Often a touch of sulfur is added at bottling to preserve aromas [^73^][^80^].
"I'm not a zero-zero zealot," Jack says. "The wines are all unfiltered, with low sulfur, organic yeast, and organic grapes. It's that simple." [^95^]
The goal is creating restrained wines that taste great now and age beautifully. FRES.CO emphasizes fresh fruit flavors in whites and rosés, full-bodied structured reds—all fermented dry with complete malolactic fermentation for texture [^73^].
Strong Vines
Better Wine
Sonoma Valley's rich winegrowing tradition—regenerative farming, diverse sites.
Valley Floor
The Sonoma Valley AVA provides diverse microclimates and soil types. From the fog-cooled Carneros region to the warmer valley floor near the town of Sonoma, each site expresses unique characteristics. FRES.CO works with multiple sites to showcase this diversity [^73^][^95^].
No Irrigation
Many partner vineyards are dry farmed—no irrigation, relying solely on winter rainfall stored in the soil. This creates deeper root systems, more concentrated flavors, and drought-resistant vineyards that express true terroir [^99^][^73^].
Soil Health
Regenerative farming prioritizes soil biology. Cover crops, compost, no-till practices, and rotational grazing build organic matter and sequester carbon. "Healthy soil produces stronger vines, more robust grapes, and better wines" [^73^][^80^].
Community
FRES.CO works with family growers like the Benguerel Family (Kenwood), Eric and Holly Clouse (Denmark St. Vineyard), and Ross Cannard. Jack shares costs and risks to help farmers transition to organic, paying fair wages throughout the supply chain [^96^][^99^][^73^].
Living wines from living soil—fresh, natural, made for everyone.
Fire Fuego
100% Sauvignon Blanc from the Denmark St. Vineyard, regeneratively farmed by Eric and Holly Clouse. Skin contact creates an orange wine with notes of citrus zest, grapefruit, apricot, pineapple, and apple skin. Light grip and tannin round out the palate. Vibrant and alive [^92^][^93^][^96^].
Primitivo
100% Primitivo from Benguerel Family Vineyard in Kenwood, planted in 1995. Dry farmed, no spray, own-rooted vines on Los Robles gravelly clay loam. Aromas of red cherry, raspberry, blackberry, and black currant. Medium tannic structure with refreshing acidity. Only 1,800 bottles produced [^97^][^99^].
Rosé of Primitivo
Made from the same dry farmed, unsprayed, own-rooted vines as the red Primitivo. Italian clone of Zinfandel makes a beautiful rosé with bright red fruit and refreshing acidity. Perfect for Sonoma Valley sunsets [^104^][^113^].
Cali Red
A collaboration with Primal Wine—the quintessential California red. Round and supple with notes of blackberry, blueberry, cherry, prune, and subtle hints of cloves and baking spices. Approachable, natural, and distinctly Californian [^72^][^87^].
Sauvignon Blanc
A fresher, more traditional expression of Sauvignon Blanc from Sonoma Valley. Fermented with native yeast, aged in neutral French oak to elevate and soften. Emphasizes fresh fruit flavors with texture and complexity [^73^].
Sonoma Rosé
Taking inspiration from old California, this rosé is made to age. "Feel free to hold onto that rosé for 2-4 years—seriously, it gets better!" Complete malolactic fermentation yields a smoother, more textural pink wine [^73^].
Magnolia Wine Services
Cooperative Winery
🏭 Sonoma Facility
Natural Wine Collective
🤝 Low-Intervention Focus
Grower-Producer Hub
🌱 Organic & Regenerative
"If I had to deal with the stuff he has to deal with during harvest, I'd blow every gasket. But he's always so level-headed... dealing with, like, 15 feral children all at once."
— On Jack Sporer at Magnolia Wine Services [^95^]