It started with a dream in 1920 when a young man named August Siegrist came to America. Born in Switzerland in the village of Wil in the Canton of St. Gallen outside of Zurich, August and his mother Anna worked the vineyards as a way of life, and as a way of survival. While working the hillside vineyards planted of Pinot Noir and other cool climate varietals, August cultivated a love of wine.

Seeking a better life, August left Switzerland in 1920 to come to America. Bringing with him hand crafted skills, a desire to be true to nature, and a love of wine. After working as a baker in New York City only until he had saved enough money to purchase an Indian motorcycle to drive across the country to Northern California- America’s Wine Country.  However, with the onset of Prohibition, his dreams were crushed and he was forced to refocus his dreams and set aside his love for wine.

August turned his efforts to the culinary profession. Applying the focus to detail and handcrafted skills that he had learned in the Old Country, August thrived in the San Francisco culinary community both as an award-winning baker for Langendorf Bakery, and at his own bakery on Clement Street. In 1946, August and his brother-in-law opened their own restaurant, Helmuth’s Restaurant on Ellis Street. But August never gave up on his passion for wine, and through the years he explored this passion and passed it onto his family.

It wasn’t until many years later that this passion for wine was explored by August’s son-in-law, Bill Canihan Sr. In an effort to continue August’s dream, the family purchased a farm in Sonoma in 1975. Farmed organically by a Basque farmer for the past 60 years, this 20-acre ranch remained unplanted of vines for over 20 years while Mother Nature cleansed the soils.

In 1998, the dream began to be fulfilled. The ground was ripped, the stakes placed and the vines planted. August’s dream was being realized through his family. Although August did not live to taste the first wine from the vineyard, his dream lives on. August continues to have a big influence on the vineyards and wines. His focus on Old World organic vineyard practices and his desire to be true to the land have been carried out through the organic and biodynamic practices used in the Canihan Family vineyard.

His focus on Old World, minimal intervention winemaking techniques have been carried into Canihan Family Cellars’ winemaking philosophy.

Old World, minimal-intervention winemaking techniques,

True to the land, organic and biodynamic farming,

And living out a family dream,