FAQs

Nope. Organic winemaking is a whole ordeal we just don’t have the family-power, patience, or money to handle right now. Organic winemaking comes with issues we wanted to avoid (like a higher risk of the wine going bad during production and in the bottle).

Instead, we aim to make natural wines, which you can read about next!

Great question. No one really knows.

For real, the wine industry basically says that as long as you try to follow traditional, sustainable, and/or low intervention practices throughout vineyard growth, grape harvest, and the winemaking process, you're considered a natural winemaker.

This is in stark contrast to the big generic wine brands that follow industrialized or commercial practices that often result in overly sweet, oaky, or flat-out crappy wine.

Low intervention is when a vintner uses as few additives as possible during the winemaking process. We only "intervene" to guide the development of the wine towards a flavor profile we think is tasty as well as stable.

In practice, this means we avoid unnecessary additives, sugar, fining agents, flavors, etc. We keep our commercial yeast usage to a minimum, too.

We also do not use any coloring agents in our wines. What you see is what you get. Literally.

Currently, all our grapes come from Paso Robles vineyards. For everything else, we prioritize buying from local Arizona businesses and/or American-based companies when we can afford it.

We do what we can for now. Our grapes are from sustainable CA vineyards, but we hope to reduce our shipping impact by buying local fruit when we can.

We also have a highly efficient winery building that boasts quality insulation, mini-split heat pumps, septic systems, and more.

Additionally, we aim to work with sustainable or eco-friendly businesses for all our materials and vendor needs. For example, our business cards use recycled paper, our stickers are made with eco-friendly ink, and we use glass bottles for our wine that can be easily recycled.