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.
This grower-maker farms some of their grapes themselves and buys-in others.
- Size of their farm: 3 (ha)
- Size of farm under vine: 3 (ha)
- All grapes are dry-farmed. None of the vineyards are irrigated.
- All grapes are harvested manually.
Average production of wine: 6000 (btl)