It is an amazing time: We have established a new home, in a certain sense our first, on the edge of the Los Angeles River. We are have been nomads for so long-- winemakers working within others' walls; Scythians on trackless steppes, with our world on backs. Now, we have our own abode-- but not in the country, not in the midst of vines. In a corrugated steel cathedral, in the historic grape-growing and winemaking district of a great city. A return, and an amazing new beginning. A rebirth in the city.
Come visit us; see what we do. The tasting room will be open in the Spring, once the permits come through. But you may reach out to us and schedule a tour; get here at the beginning. We will make our space a special home for our friends and supporters. Tastings will all be by appointment; many special activities will be offered: lectures, symposia, guest chefs hosting small dinners. To gain entrance to these events, you must become a member of the winery. You have come to the right place.
We have a small number of bottles scattered over a large number of wines sitting idle and unheralded at our shipper's warehouse. 41 different wines; 2 or 3 bottles of most, a couple cases of a few. They are stranded, left over from a hundred other offerings. You may rescue them here. To reward you for your magnanimity, we have slashed the prices radically on some, modestly on others, but they are all reduced. Please help us find them homes!
2013 the sylphs
2015 Blowout Sparking Wine
Sparkling White Wine
2016 la severita di bruto
an esoteric multi-vintage white blend
for Jes Gao
The Los Angeles Wines: our full inaugural release
8 bottles, 7 wines, all by done hand
For years, we have made a few gallons of superb and super-fresh olive oil from olives planted and dry-farmed by the Tenbrinks around
their winery in Suisun Valley. There is something really special about the very dry growing conditions, the careful farming, and the 20 varieties of olives planted by the Tenbrinks.
We have decided to focus on freshness in our oil-- on something analogous to the acidity and florality in Riesling. So we harvest early and press the olives right away. The result is an oil deeply and brightly green in color. There is no bitterness or unripeness. It is truly not like any other oil.