Tyler was formally trained in winemaking (Enology) at the Napa Valley College. In 2013, he had the opportunity to make his first vintage with David Yorgensen, of Kind Cellars. David shared a deeper understanding of wine making. One that required minimal intervention, and intervening only when necessary. With this philosophy in mind, small production wines from unique places became our focus. The only guarantee is that we will make 150 cases of our single vineyard estate Cabernet, every year. Everything else is acquired with handshake deals in the vineyards, and based off of growing relationships with talented farmers. This means very limited production, one off wines. Our barrel program is ever changing but aging in french oak for 24 months is our staple, and something we firmly believe is required to create the complex nuances found in our wines. Our slow, and arduous hand sorting isolates the premium fruit, allowing optimal site expression with out external influences. We make these wines to drink, and to share, but they have the tenacity to see many moons in your cellar, should you have the patience.