Treating this planet with respect is our utmost priority. I choose to work with farmers who prioritize organic and/or regenerative agriculture practices. Only 2.4% of vineyards in California are certified organic, so it’s not an easy feat. Though you can practice organic farming without being certified, that percentage is indicative of the uphill battle we have as an industry to focus on organic agriculture.

I believe that every fermentation should be unique. When you work with quality ingredients, they do most of the work for you. I am committed to allowing the wines to express their quirks and merely guiding the yeast and juice along on their journey to becoming wine. I do everything I can to avoid additives other than a small amount of sulphur.

Community is life giving. There is no individual without community. I was raised with an acute awareness of the benefits of my community and I continue to perpetuate that ethos in my daily life. Community is also the best part about the wine industry. In my decade of working with wine, I’ve learned that we’re all just here to support each other and that is so beautiful.

In 2023, I decided to donate 2% of my profits to my friends at ABV Ferments. We found each other in 2020 and I am constantly inspired by their commitment to serve our community and lift up BIPOC voices.