My first wine harvest was in 2009. My friend and I were working at a local wine shop and eventually decided to give up our teaching jobs and give winemaking a go. Anyone who has worked a harvest will tell you there’s nothing like your first harvest, working harder than you’ve ever been pushed, and the satisfaction that comes with working with your hands and helping create something. In contrast to the magic of fermentation and the camaraderie of the cellar, many of us would also see the curtain pulled back and experience some disillusionment. Some friends might end up working for 'absentee winemakers' who would just send in work orders for their program, other interns could end up working for big operations, where pneumatic machines might do punch-downs and wines would end up in massive tanks five times the height of the building.

I was lucky to work for and alongside a winemaker named Byron Kosuge. Working hands-on at all times, with dozens of micro-lots, fermenting different varieties in single bins - all moving at different stages - each requiring individual care and attention. While I look back on our time and think of him as a teacher, he would more likely present himself as a student – always exploring opportunities to learn more, to experiment with different techniques and vessels like concrete eggs, There was never a single fermentation that he wasn’t there to experience daily, not a vineyard that he himself was not sampling daily to coordinate and call the pick - when he determined optimum balance of ripeness and acidity.

He's much too humble to be celebrated, so I won’t talk much more about him today. But I am grateful that there are local, independent winemakers like him, here in the bay area who are so dedicated in this way to their craft. Ever hands-on, never cutting corners. Still bringing immeasurable time, care, and integrity to their wines. Elevating Califonia wines and keeping the dream alive. We are blessed to have so many amazing small, local producers here on our shelves and at our bar, in person or being poured by the glass or in flights here. Thank you all to all who came out to meet Sabrina Tamayo and taste Ruby Blanca wines a couple weeks ago, and thank you to all who still support the exceptional, small local producers like Isa Wines, Terah Wine Co. Ram Cellars, B. Kosuge, Trail Marker Wine Co., Martha, Stoumen... too many to name, so many to explore and enjoy. Stop in this weekend and check out some new local favorites!

But first... TONIGHT: Thursday Night Flights!
Pinot Noir from France, California & Oregon and German whites...
2022 Quentin Harel Pinot Noir
2023 Folk Machine Central Coast Pinot Noir
2022 Maison Noir OPP Willamette Valley Pinot Noir
2023 Von Winning Sauvignon Blanc II
2021 Kaiserstuhl Königschaffhausen Blanc de Noir
2022 Josef Rosch Riesling Kabinett Leiwen Klostergarten
Flights $15 from 5-9 and wines by the glass until close!

SATURDAY 8.24: Califirnia Flights...All new arrivals!!! 
2023 Orixe Sotelo Nebola White
2021 Edaphos by Ernest Petite Arvine 
2022 B Kosuge El Galpon Carneros Pinot Noir 
2021 Filomena Wine Co. St Laurent
Flights $18 from 2-6 and wines by the glass until 9pm

P.S. While you're checking out next-level independent local winemakers here, also check out some of our new pantry items like local Olive Oil from Fat Gold and Like Family, local Tomales Bay Creamery and Cypress Grove cheeses, or new favorites salts and hand-crafted spice blends from Oaktown Spice Shop!


Cheers,

Daniel