Four years ago, returning to my native California after many years and quite a few lives, I reached out to the small group of local producers I most admired. I was fortunate to land an apprenticeship with Tony Coturri of Coturri Winery, where I have been given space for my own project. 2016 was my first vintage, and before the 2017 harvest I buried ten authentic Georgian qvevri in the earthen cellar. My winemaking is guided by ancient Georgian tradition, and inspired by properly grown, ripe California fruit.