Patricia Heaton spent seven years not drinking. She had more energy, slept better, felt sharper. What she missed was the ritual: a real glass of wine at dinner, something worth raising at a celebration. She looked at what was available in the alcohol-removed category and found it lacking. So she and her husband David Hunt, the producer behind FourBoys Entertainment, built Solubrae instead.

Why California?

Most alcohol-removed wines ship from New Zealand, Australia, or Spain. By the time the bottle reaches your glass, the freshness is gone. Solubrae sources both wines from California grapes, including Pinot Grigio grown in Sonoma County, one of the country's great wine regions. Warm days, cool Pacific fog, mineral-rich soil: these conditions produce grapes with the natural acidity and concentrated fruit that survive the alcohol-removal process intact. That's what makes DAYLIGHT and SUNDOWN taste like somewhere specific, not like a generic compromise.

The Process

Solubrae starts where every good wine starts: quality grapes and traditional winemaking. After fermentation, the alcohol is removed using a cold-temperature process that preserves the wine's aromas, flavors, and structure. What remains is less than 0.5% ABV and everything that makes the wine worth drinking: the color, the acidity, the finish.

A Glass for Everyone

Patricia and David built Solubrae around one idea: everyone at the table deserves a glass worth raising. Pregnant, sober-curious, health-focused, or simply choosing less alcohol right now , DAYLIGHT and SUNDOWN give you the full wine experience without the alcohol. Two California wines, made with intention, designed to sit beside anything you'd serve at a table you're proud of.