A Hyper-Local, Low-Footprint Wine Culture

Ojai is an agricultural valley known for citrus, olives, and avocados — not large wine estates. Only a handful of small vineyards exist here, many under four acres. We partner with these micro-sites in Ojai and Carpinteria, giving their grapes a voice and transforming them into expressive, small-batch wines unique to each season.

Because we work at this scale, our wines are deeply tied to the year’s growing conditions — every vintage shifts, changes, and surprises us. We don’t chase sameness; we embrace character. This makes our wine club especially exciting, as every year brings something entirely new.

Sustainable From Grape to Glass

We serve the majority of our wine on tap, drastically reducing glass waste, packaging materials, and transportation impacts. Only a limited amount is bottled for retail.

Our environmental approach goes even deeper:

Nothing Goes to Waste

• Grape skins and stems are rehydrated to make Piquette, a refreshing, low-ABV wine made by French cellar hands during harvest. On Tap Only.

• Surplus wine is sent to Ventura Spirits to be distilled for fortified wines like our L’Apero Vermouth.

• All remaining organic material — grape pomace, stems, and the brewery’s spent grain — is delivered to Connor’s Farm, where it feeds local pigs and enriches the land.

Every part of the harvest is used, repurposed, or returned to the valley.

Natural Winemaking, Elevated Craft

We practice low-intervention winemaking, with everything done thoughtfully and by hand. While our methods are natural, our wines are stable, finely crafted, and incredibly approachable — designed to be enjoyed with food, friends, and everyday moments.

Each label is a one-of-a-kind artwork, created to reflect the character and feeling of the wine inside. Every wine is a character; every year a new story.