Alternate Current is a négociant-style producer dedicated to crafting small-production wines from exceptional vineyard sites—parcels that might otherwise be lost in larger blends due to their limited yields or complex backstories. Our philosophy is rooted in offering an alternate path for these unique expressions, with a strong emphasis on terroir, grower relationships, and low-intervention winemaking. By keeping our production intentionally small and focused, we’re able to showcase the distinct character and story behind each wine.

LAUNCHING SUMMER 2025

2022 Cabernet Sauvignon

Moon Mountain District
of Sonoma County

Our first two releases of Alternate Current are a collaboration between winemaker Rob Fischer and the Project Optimist Team.

Rob Fischer is a veteran winemaker with extensive experience across multiple regions and styles. Having worked at prestigious wineries including Domaine Carneros, Etude, Beaulieu Vineyards, and Banshee, Rob brings decades of winemaking expertise to Alternate Current. His passion lies in cool-climate wines, particularly from Sonoma Coast, where he appreciates the natural balance and acid retention of the fruit.
Rob's approach emphasizes gentle handling in the vineyard, strong grower relationships, and minimal intervention in the winery. He values authenticity over trends, preferring to make wines that reflect their place of origin rather than following market demands.
Region: Moon Mountain District AVA, Sonoma County
Vineyard: This 6-acre site was originally planted in the 1990’s by Phil Coturri (the “Godfather” of Sonoma Wine Country). The site features organic, dry-farmed vines on volcanic soils. This unique location (partially a quarry, cannabis drying facility, and turkey farm!) provides the perfect terroir for balanced Cabernet expression.
Profile: A mid-slope Cabernet with silky tannins characteristic of Sonoma Cabernet Sauvignon, showing purple fruit and graphite notes. Unlike bigger Napa Cabernets, this wine offers elegance and structure with approximately 14% alcohol.
Winemaking: Harvested at optimal ripeness with the goal of evoking “Old California” style, the grapes were de-stemmed and stomped lightly. Fermentation was completed in a combination of open-top and closed-top containers using native yeast. The juice spent 20-24 days on skins with gentle extraction methods. The wine was aged in French oak for approximately 15 months (20% new oak).

$55.00

750mL bottle

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2023 Syrah

Green Valley
of Russian River Valley

Our first two releases of Alternate Current are a collaboration between winemaker Rob Fischer and the Project Optimist Team.

Rob Fischer is a veteran winemaker with extensive experience across multiple regions and styles. Having worked at prestigious wineries including Domaine Carneros, Etude, Beaulieu Vineyards, and Banshee, Rob brings decades of winemaking expertise to Alternate Current. His passion lies in cool-climate wines, particularly from Sonoma Coast, where he appreciates the natural balance and acid retention of the fruit.
Rob's approach emphasizes gentle handling in the vineyard, strong grower relationships, and minimal intervention in the winery. He values authenticity over trends, preferring to make wines that reflect their place of origin rather than following market demands.
Region: Green Valley of Russian River Valley AVA, Sonoma County
Vineyard: The grapes for this wine are all sourced from Miller Vineyard - a 4-acre site surrounded by coastal redwoods in the heart of West Sonoma Coast. The vines were planted in the late 1980s on goldridge soils (weathered sandstone that was once fossilized sea material) which provides excellent drainage and low vigor. It is rare to find Syrah in this area which is often dominated by Pinot Noir and Chardonnay- let alone Syrah vines with this much age!
Profile: Cool-climate Syrah with vibrant acidity, supple juiciness, and an effusive high-tone character complemented by dark fruit notes. Offers complexity similar to Northern Rhône styles but with its own distinct Sonoma character.
Winemaking: 2023 was a cool and challenging vintage. The grapes were finally harvested at the end of October at 22.5 Brix (approximately 13% alcohol). The wine was fermented with 60% whole clusters, using native yeasts and was aged in a 4th-fill French oak puncheon.