A case of Pinot from Girl.dog.truck winery.

In my family it is a pastime to drink wines from all over the world and then describe them to one another. I was raised to know the difference between a Vin Table and a St. Emillion Grand Cru, and to respect each in its own regard. That upbringing was the foundation of the palate I depend on to make wine.

I had no formal training as a winemaker when curiosity led me to apply to work crush as an intern at Moshin Vineyards in 2008. In 2009 I began working as the Assistant Winemaker for Wild Hog, and as part of that arrangement, I began to make girl. dog. truck. wine.

It’s a few years later now, but I still approach the project with the same basic idea with which I began. Start with good fruit, handle it carefully, mess with it as little as possible. Wine is a unique expression of a constellation of variables, a particular geography of place, and season, and the choices made by all the people who handle the fruit. It is chemistry and process, but also alchemy and prayer. Each vintage is a one-time-only show. Let’s enjoy it while it lasts.

The Wild Hog farm is approximately 110 acres that encompasses a large timber house and a 2000 square-foot winery, a three acre family garden and fruit orchard, and 5 acres of certified organic grape vines. The farm is dedicated to farming and gardening without the use of chemical additives, insecticides, or herbicides and have been certified organic by California Certified Organic Farmers since 1981.

The winery is fueled throughout the year by solar and hydro power. The water comes from springs on the property. All organic matter remaining after the winemaking process is composted with manure and used to amend the soil on the farm. Wild Hog makes a dedicated effort to live and work with minimal impact on the environment, and to honor the land that sustains us