Organic Rosé Shines at Topanga Canyon Brunch

Horse and Plow winemakers pour their sustainable, low-alcohol rosé at the Inn of the 7th Ray

Published on Feb. 17, 2026

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Suzanne Hagins and Chris Condos, the proprietors of Horse and Plow winery, served their organically-farmed rosé at a brunch event at the Inn of the 7th Ray in Topanga Canyon, Los Angeles. The rosé, made from Carignane grapes, features low alcohol content and a bright, fruity profile that paired well with the seasonal, organic dishes prepared by the inn's chef.

Why it matters

The story highlights the growing popularity of sustainable, low-intervention winemaking practices, as well as the demand for organic, locally-sourced ingredients at dining establishments catering to health-conscious consumers in California's Topanga Canyon community.

The details

The Horse and Plow rosé is made from organically-farmed Carignane grapes sourced from some of the oldest organic vineyards in California. The wine has a low 12.5% ABV and spent eight hours in contact with the grape skins, giving it a nice rosy hue. It was then fermented in neutral French oak barrels. The wine's aromas of fresh strawberries and tart cherries shone through, even in the outdoor setting of the inn.

  • The brunch event took place on Easter Sunday.

The players

Suzanne Hagins

Co-proprietor of Horse and Plow winery, which produces organically-farmed wines, ciders, and other beverages.

Chris Condos

Co-proprietor of Horse and Plow winery, which produces organically-farmed wines, ciders, and other beverages.

Inn of the 7th Ray

A restaurant located in Topanga Canyon, Los Angeles, that serves seasonal, organic dishes in a natural, outdoor setting.

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What they’re saying

“Wines are made naturally with no synthetic nutrients or additives, no GMO's, are vegan and contain low sulfites.”

— Suzanne Hagins and Chris Condos, Co-proprietors, Horse and Plow (nowandzin.com)

The takeaway

The success of Horse and Plow's organically-farmed rosé at the Inn of the 7th Ray brunch event underscores the growing consumer demand for sustainable, locally-sourced, and health-conscious food and beverage options, even in upscale dining settings.