More than thirty hybrid grape varieties grow tangled across these Dry Creek Valley slopes alongside hillside Cabernet Sauvignon, and Matt Niess picks and ferments the whole lot together. That is a field blend in the oldest sense of the term, and the name is a promise: these American grapes are what California's hotter, drier future may actually taste like. Niess left a decade of Burgundian winemaking at Radio-Coteau to found North American Press in 2019, working only with North America's native varieties and their hybrids. Farming is organic in practice, with minimal irrigation, no till and no spray, and the wine goes to bottle unfined, unfiltered and barely sulfured. Familiar black cherry and cocoa sit right next to flavors you won't quite be able to place. Drink it for the discovery.