We are honored to welcome Claire Hill of Claire Hill Wines to the Ruby.

Vinny Eng, one of San Francisco's most beloved sommeliers, described her Mourvèdre as "the most delicious thing" and described Claire as part of the "future of California" in an interview for Food & Wine Magazine.

Each release's label also showcases natural images painted by Claire.

We look forward to learning more about Claire and her journey in wine during our happy hour on the outdoor deck.

About Claire Hill Wines (as described by Claire)

Growing up in California, red table wine was a common fixture at dinner. It was utilitarian, mass-produced stuff and hardly inspired one to think about where exactly it had come from. As a 19 year old living in Paris, a bottle of white Burgundy raided from my boyfriend’s father’s cellar was my turning point. It wasn’t until I took that first sip of white Burgundy that I got it: that wine could speak to a place. That it could inspire aesthetic reverence and wonderment. It wasn’t until a few years later that I even considered that winemaking could be a vocation. A glass of Eric Texier’s Saint-Julien-en-Saint-Alban was the moment I decided that I wanted to make something beautiful too, to be the reason something magical existed.

I worked my first vintage in 2014 at Unti in Dry Creek, Sonoma, before moving to Rhys in the Santa Cruz Mountains for the 2015 harvest. In 2016, I started pruning at Mount Eden Vineyards, also in the Santa Cruz Mountains, before heading off to France to work with Éric Texier in the Rhône Valley. From 2016 through 2020, while launching my winery back home in California, I worked for Farm Wine Imports where I had the absolute honor to learn from my winemaking idols in France, Spain, Italy, Germany, and here in California.

I seek to make wines that have something interesting to say, from vineyard sites in California that are unique, historic, or simply magical.