Growing up in the 70’s meant having a hippie mum that constantly dragged me around the world on travels from the age of five, which probably prepared me for life's windings and twists.

The travels continued in my longtime parallel career as a cinematographer. After settling down in California in my late 30’s, life eventually led me to home winemaking. Pretty bad at first, but I got better at it as the years passed. Dreaming of making wine professionally is not an original thought by any means, but the day comes when one has to ask: What could I see myself doing for the rest of my life? I could think of only one other thing besides taking pictures that I’d like to do - and that was to make wine. After all, California is perfect for it, and I was already here.

My winemaking philosophy is simple: I make low-impact wines from vineyards that share my philosophy. Focus on showcasing under-appreciated or historic grape varieties with a long history here in California, from great sites. I try to make them in an elegant Old World way here in the New World.

Winery is family owned by myself and my wife, all wines are fermented naturally and contain no added chemicals or strange stuff. I also don’t rush them to market, I prefer to let them age a bit longer. I find it really helps them develop and refine, as well as prepare them for further aging.

ADAM SABELLI-FRISCH