Altruria Sonoma County
Altruria was created from a shared passion for Cabernet Sauvignon that strikes a perfect balance between red and dark fruit.
To capture that harmony, the wines are sourced from select vineyards in Sonoma County’s eastern reaches — Alexander Valley and Fountain Grove AVA — where warm, sunny days and cool, fog-laden nights create ideal conditions for Cabernet of both richness and nuance. The name pays homage to the Alturia Colony, a short-lived utopian settlement founded in 1894 in Fountain Grove, whose spirit of collectivism and pursuit of balance resonates deeply with this project. Just as those early dreamers sought a more harmonious way of life, Altruria honors that legacy with a Cabernet that is both complex and approachable. Crafted by winemaker Britt Nichols and Master Sommelier Desmond Echavarrie, the wine reflects their aligned palates and dedication to making soulful, accessible Cabernet that celebrates Sonoma’s history, terroir, and spirit of community.
Britt Nichols Winemaker
Britt Nichols has always had her sights set on winemaking. After graduating from CSU Fresno in 2007, she made her way to Napa to do an internship at Chappellet Winery. From there, she did stints at Jordan Winery and Keller Estate before settling down at Peter Michael Winery.
After several years, Britt decided to expand her winemaking knowledge, working at St. Clement, Ledson Winery, and with acclaimed consulting winemaker Philippe Melka. She rejoined forces with Phillip Titus in 2014 to work on Coho for several years. As winemaker for Altruria, Alta Nova, and Jack Tar wines, Britt takes a minimalist approach to winemaking.
"It’s so exciting for me to make wines from myriad California terroirs," Britt says, "from the dense and lush Recoltant Napa Cabernet, to the structured and powerful Altruria Sonoma Cabernet, to the luscious Jack Tar Cab from the rolling hills of Paso. These vineyards and fruit couldn’t be more distinct. In general I have a firm belief in the purity of the wines, and enhancing what is already there, which allows the fruit to shine."
