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Kivelstadt Cellars

Kivelstadt Cellars was founded on our love of amazing California vineyards. After leaving a career in consulting, Jordan Kivelstadt traveled the world making wine in California, Australia, Chile, and Argentina.
For his inaugural vintage in 2007, Jordan made 125 cases of Syrah from his family’s estate vineyard. He drew inspiration both from his new world experiences and for European cuisine, art, and culture. Our focus is exploring incredible California vineyards with a nod toward the rich history and balance of old-world wines.
Since 2007 our production has grown to 6,000 cases annually. We are currently distributed in more than 25 states and continue breaking the mold by opening California’s first Winegarden in 2020. We strive to create wine, and food, that maintains a fun, approachable, and accessible style while challenging the status quo of California winemaking.

Country USA - CA
Region Sonoma County
Annual Production 6,001
Serendipity Markets California, Texas


There is a method to our madness, trust us! Kivelstadt Cellars takes pride in engaging with customers in new ways. We’re changing the traditional tasting room experience from our winemaking style and varieties to our sustainable packaging and playful atmosphere. We offer wine to-go in both traditional bottles under a cork and in reusable growlers. Which offers both a monetary discount on wine to our and another way to eliminate packaging waste.
We implement sustainable practices in as many ways as possible. We are able to eliminate wine spoilage by using a wine on-tap system and biodegradable corks, savings over 6 thousand pounds in waste every year.
We love bringing to light different varietals. The beauty of California winemaking is there are no rules. Living on the land owned by Chardonnay and Cabernet, we find beauty in the underdog. But don’t be fooled, they pack a punch.


Winemaker Luke Nio joined the Kivelstadt team in 2023. Luke was born and raised in the Bay Area, spending his formative years in Petaluma. He started his career in 2010 at Kaz Winery in Kenwood, helping to make minimal intervention wine before it gained the popularity it has today. He graduated from UC Davis with a BS in Viticulture & Enology in 2011 and worked at Balletto Vineyards, Loxton, and Trinity Hill in Hawkes’ Bay, New Zealand. Upon his return to the US, he joined the team at Bedrock Wine Company for the next 7 years. At Bedrock, he learned a great deal working with old vine, dry farmed vineyards across the state. Following Bedrock, he joined Green & Red Vineyard in St. Helena as Assistant Winemaker. It was there that he continued honing his palate. Working with organic and sustainable growers and letting wines truly express themselves; clean and conscientious winemaking, while continuing to educate himself each harvest.

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