Le Artishasic Winery, established by proprietor and winemaker Artie Johnson in 2015, is dedicated to crafting high-quality, site-driven wines with minimal intervention, reflecting the diverse terroirs of Northern California.
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WINEMAKER: Artie Johnson
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FARMING: Practicing sustainable viticulture
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VARIETY: A blend of 36% Tinta Cão, 40% Tinta Roriz, and 24% Souzao
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TERROIR: Sourced from Peterson Vineyard in Contra Costa County, characterized by sandy loam soils and a Mediterranean climate, ideal for cultivating these Portuguese varietals.
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VINIFICATION: Each varietal was vinified separately and aged independently in seasoned large-format barrels for 24 months, promoting oak integration and length of finish.
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AGING: Aged for 24 months in seasoned large-format barrels to enhance complexity and integration.
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TASTING NOTES: Flavors of Amarena cherry, pink peppercorns, and dried fig with aromas of fresh tobacco, leather, bay leaf, and strawberry compote.
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FOOD PAIRINGS: Pairs well with grilled portobello mushrooms, jamón Ibérico, or lamb gyro.
From Our 2025 Bottle Cult Notes:
An ode to his wife and children—Arthur the Third, Shannon Staglin, and sweet Sicily—Artie Johnson’s Le Artishasic Winery is deeply rooted in family and place (pronounced
art-ee-shay-sic). Those who know, know that this wine is about legacy, connection, and home. It offers the old-world charm of tradition, infused with the freshness and vitality of its California roots.
Artie’s deep dedication to his family and his hospitality-driven approach to winemaking
shine through in his commitment to sourcing from site-specific, family-owned vineyards. By highlighting unique varieties in California, he showcases both the quality of the fruit and the character of the land. His expansive career in wine and hospitality, spanning Austin, NYC, and Miami, has shaped his deep respect for craftsmanship—something that is evident in every wine he makes.
Sourcing from small family growers in California—like the Peterson Vineyard in Contra
Costa County—Artie shows that Portuguese varietals deserve a permanent place in Californians' glasses. This single-vineyard site sits between the cooling influence of San Francisco Bay and the warmth of the Sonoma Coast, creating an ideal microclimate for cultivating Tinta Cão (36%), Tinta Roriz (40%), and Souzao (24%). The ample sunshine allows for full ripening, while the cooling breezes preserve acidity and freshness—maintaining the vibrant texture that makes these varieties so compelling in the Douro Valley.
For those unfamiliar with Portuguese grapes, Tinta Cão contributes floral aromatics and
lively acidity, Tinta Roriz (also known as Tempranillo) brings depth and structure, and Souzao adds inky color and a burst of juicy, dark fruit. Together, they create a balanced and layered expression, proving that these grapes thrive just as well in California’s microclimates as they do in Portugal.
A word I recently learned in a School of DECANT class about Portugal, frescudo, comes to mind—describing wines that achieve concentration without feeling heavy while still retaining freshness. The sandy loam soils of Contra Costa County add an extra layer of finesse, allowing for deep flavor development while keeping the tannins smooth and approachable. It’s cool and classy.
Artie’s winemaking philosophy is simple: it starts with great vineyard sites and good
farming. He picks earlier rather than later to preserve freshness, uses gentle extraction to let the terroir shine, and ages the wine in neutral large-format barrels for 20 months to maintain structure while keeping the wine fresh and complex. The result? A wine with bright acidity, juicy structure, and versatility at the table—perfect for any occasion. —Kaylee Daly, DECANTnapa
