It is a kind of alchemy; taking what is given
and spinning it into gold.
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Andy’s primary aim is simply to coax excellence from the fruit as it moves through each stage of the winemaking process. The hope is that the qualities that define each vintage, vineyard site, and varietal express themselves in every bottle.
Originally from Jackson, Wyoming, Andy Jones moved to the Bay Area to continue his career in the culinary world after working in the restaurant business from a very early age. After settling down in Northern Napa Valley, it did not take long until the wine side of the business had his full attention. In 2008, Andy made the leap from a management position at a Michelin starred Restaurant, to cellar intern at Outpost Wines. Throughout many years working as an Assistant Winemaker for Thomas Brown, Andy was able to gain incredible knowledge and respect for wine making technique, along with being exposed to some of the most premier vineyard sites in both Napa and Sonoma Valleys.