Wines from the heart

Wines have been made by hand for centuries, and that’s exactly how we like it done. Sustainably grown grapes, native fermentation, low/no SO2 - all the good stuff and nothing more.

Passionate winemaking

I mean, who doesn’t love a sparkling rose? This one’s dropping soon!
Chenin Blanc - I like to destem the fruit and let it have a few days to cold soak with the juice before pressing and barrel fermenting. I can’t believe it’s almost time to bottle this guy again!
The 2022 lineup - feeling super grateful these all scored 91-93 points from Wine Enthusiast!! 🔥💪🏻
Native yeast doing native yeast things. Seen here, hand punching down barrel fermented Zinfandel from Enz in Lime Kiln Valley AVA. Not the easiest selfie…🤳
Escolle Vineyard in the Santa Lucia Highlands. Be on the lookout for some pretty kick butt whole-cluster Gamay that will be dropping soon 💪🏻🔥
Massa Estate Vineyard. Organically farmed since 1972 and home to some pretty incredible varieties like Cabernet Franc and Chenin Blanc.
Like a fingerprint, each vintage is unlike any other that has come before. I can’t wait to bottle some of the incredible wines from the 2023 harvest and share them with you all. This “fingerprint” emerged in a tank as it was wrappin
Dried stems are full of flavor, tannin and aroma. When fermented with de-stemmed grapes, they can add a wonderful dried flower and herb component that’s irresistible. Our 2022 Pinot Meunier fermented on these stems and is unlike anything you&rs
Pelio Vineyard in Carmel Valley makes some incredible Pinot Noir.
Time to write some notes for the 22’s!
Harvest 2022 is a wrap! Skin fermented Pinot gris, Pinot Meunier over dried stems, whole cluster Pinot noir, carbonic Syrah and 2 day skin contact chenin blanc…can’t wait to share!