Our Story

  • Our Founder
  • Our Brand
  • Our Process + History
  • Our Ingredients + Nutritional Facts

Our Founder

I came up with the idea for Cale while sitting in a tree on a permaculture farm in Costa Rica on the heels of writing a year long column about wellness and what makes for great health and happiness. I was inspired to begin studying Herbalism - the ancient tradition and knowledge of how plants, herbs and botanicals heal. I was simultaneously drinking less alcohol, and although my social life remained robust, my adult beverage options while out and about or even on Friday nights on my couch were limited to none existent; There were no sophisticated in taste, functional and low alcoholic alternatives and so I set out to build Cale.  It is my pleasure to create for you my Herbal Wines, cheers and be well!  

-Nana Meriwether, Founder of Cale

The Making of Cale DocuSeries

Our Brand

Cale is a wellness company focusing on alcohol alternatives. Our first releases will be Herbal Wines including Hibiscus Pinot Noir - an easy drinking, light-bodied, dry, floral, low-alcoholic Herbal Wine with lingering notes of wildflowers and dark cherries.

Later collections will include wine grape varietals like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Pinot Grigio paired with botanicals, plants and adaptogens including Reishi Mushrooms, Lemon Balm, Schisandra Berries, Stinging Nettles, Damiana and more herbs inspired by the ancient tradition and knowledge of Herbalism.

We are woman founded.

Our Process

We use herbs and florals to infuse and elevate traditional wine grape varietals. The folk method of making Herbal Wine simply presented the herbs, but we uniquely combine Herbalism with Winemaking by marrying wine grape varietals like Chardonnay, Pinot Noir, Merlot, and Riesling with healthful, adaptogenic and functional herbs, plants and botanicals like Lemon Balm, Stinging Nettle, Ginseng, Reishi, Elderberry and so on.

To ensure quality, our wines are lab tested throughout our process by ETS Laboratories and Cornell University.

The History of Herbal Wine

Herbal Wine is an age old traditional that even the Greeks, Romans and ancient Egyptians practiced. The making of herbal ferments were usually done by the woman at the head of the household. We have put a spin on the folk method that simply fermented herbs however - we uniquely infuse traditional wine grape varietals with healthful, functional and adaptogenic herbs and botanicals to create our collection of Herbal Wines.

Our Ingredients

Our Herbal Wines:

•Organic Herbs (adaptogens, medicinal mushrooms etc)

•Premium Grapes locally sourced from a family in Northern California, 100% natural, non-GMO wine grapes.

•Non-GMO yeast

•Filtered water

•Sulfites (Sulfites have been used in winemaking since ancient Rome, they are a naturally occurring and powerful antioxidant. A fuller explanation of why we use sulfites is below).

•No artificial flavors

Numbers You Should Know

•Low in Alcohol (4.5%abv)

Your 'Weekday Wine': If you feel like drinking less, you’re pretty much only limited to: hard kombucha, beer or hard seltzer. We are introducing wine a new archetype in the selection of around 4.5%abv adult drink options. Our Herbal Wines are only 4.5% abv, less alcohol than traditional wines that are sometimes even above 14% abv and most hard kombucha, hard seltzer, and beer.

•Low in Sugar (only .03g per 5oz serving)

Our Herbal Wines are fermented to dry and not sweet - that means any glucose or fructose is fermented away by the end of our process for you to enjoy an extremely low, almost zero sugar wine. We add no additional sugar besides that which comes from the wine grapes and again is eventually fermented away via our process.

•Low in Calories (59 calories)

Only 59 calories per 5oz serving

•Low in Sulfites (85ppm)

Sulfites are a naturally occurring powerful antioxidant. See our note on sulfites below, but we use less than 100pm, an amount minimal, in line with natural wine amounts and well below the federal government limit of 350ppm.

A Note on Sulfites

The use of sulfites in wine has been around since as far back as ancient Rome. Sulfites are a naturally occurring, powerful antioxidant inherently found in many foods including grapes themselves - in fact it is said, that “more sulfites can be found in a salad bar than in a bottle of wine”. Almost every bottle of wine in the world can “contain sulfites” as they are a naturally occurring and a byproduct of fermentation.


Winemakers use sulfites in order to prevent the potential growth of bacteria that will spoil the wine into vinegar. 


Most people can safely consume sulfites with minimal risk of adverse side effects. In fact, the Food and Drug Administration (FDA) estimates that only 1% of the population is sensitive to sulfites. 


Sulfites are often blamed for the side effects that can come about from consuming wine - but given that 1% of the population are sensitive, side effects of imbibing are more likely to do with overindulgence or a reaction to histamines, tannins, high alcohol percentage, or that one is dehydrated. It is best to check with your doctor. 


Nevertheless, we add less than 100pm of sulfites in our wines - an amount minimal, in line with natural wine amounts and well below the federal government limit of 350ppm.