Hi there, I’m Patrick. My family and I recently started up this endeavor, first making delicious canned wine that reflect the amazing flavors of Napa Valley. We're soon adding a new element to our winemaking in utilizing the amazing honey produced from the flora of Napa Valley. We're also returning to our roots in making beer... more details on that soon!
My prior experience is running a craft brewery, The Bruery, that I started up in 2008 as my first job out of law school. Over the years and with a great team, we've created hundreds of unique, delicious beers and we continue to have a lot of fun doing it.
I love creating things that are unexpected and delicious, and I’m looking to make a small mark on the wine world with this approach. I worked with my wife, Rachel, at the inception of The Bruery. I’m excited that we’ll once again be teaming up our next adventure, Erosion Wine Co.! Our ten year old daughter, Charlotte, even plays a role that she isn’t entirely aware of. She is a prolific source of very interesting comments that we think will be fun wine names.
Our story continues to evolve, so from time to time please tune back in to see what’s new with us. Or sign up for our mailing list and we’ll let you know when we have something noteworthy to share.
We like to say Napa Valley wouldn’t exist without erosion. In the course of 180 million years, Napa Valley went from being under the ocean, to a volcanic wasteland, to rock folding and pushing its way to create the beautiful Mayacamas and Vaca mountain ranges with the valley in between, to thousands of years of being eroded by water and wind. The end result is a place of extraordinary diversity geologically speaking, and this is reflected in the quality and range of flavors that come from the wines grown and made here. Those alluvial fans underneath the most prized vineyards in Napa Valley? Yep, caused by erosion. Erosion is partly responsible for the diversity of flavors we’ll achieve in our creations.
Erosion also has a meaning from a cultural standpoint. What we love doing is breaking the boundaries between different fermented beverages, giving ourselves the freedom to create flavors & experiences that perhaps otherwise wouldn't exist.