Based in the beautiful Sonoma Valley we’ve been making wines with passion since 1979 and our boutique production is finally available for the general public in 2018, since then we won the following awards:
After John graduated out of University of California in Biochemistry, he started to develop an interest in making wine.
He actually started making wine in 1977 with several close friends. Over the coming years John went from making wine in one barrel to several barrels.
By the end of the 1980’s John was doing 6 barrels of wine a year. In the 1990’s he expanded his wine making to include the families of his clients and friends.
During the 90’s John entered several county and state fairs.
He took many first places in several county fairs throughout California including 1st places for Cabernet Sauvignon in the California State fairs in in 1995 and 1996. Since then, he’s wines keep winning international awards
With a wealth of knowledge accumulated over the last 32 years, Leo has proved himself to be a winemaker well versed in his trade. Weaving his way through as a winery and cellar worker, he gradually worked his way up the grapevine to become the acclaimed winemaker he now is. Journeying through the wine making process, Leo is familiar with all the intricacies and secret savoir-faire. Leo’s Philosophy is simple.
He recognizes that with each bottle of wine we make, we pay homage to the winery and the vineyard workers who contribute their hard work and dedication. And, without whom there would be no fine wines.
Cabernet Sauvignon: $90.00 and Over: 2020 Awards Continue »
One of the most important things that people often want to know about a wine is whether it’s ‘oaky’ or not. But why is oak so famously used in winemaking, and what does it give to the wine? Continue »
Wine is comprised of many chemical compounds and is often described by professionals in whimsical terms. But what does it all mean? What makes one wine taste different then another? Before dive into the notes of lemon curd topped with a slightly bruleed meringue met with a spring ocean breeze.... we need to understand the basic structure of wine. Continue »
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Jan 20, 2022 at 3:00 AM
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