“We get to do this for fun. We have the flexibility to learn and experiment with new varietals and new methods to see what we want both explore and refine. I think that’s where the future is.” — Peter Mechenbier
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“Nisi is about the continual pursuit of evolution and refinement. My labels incorporate a spiral/enso theme to align with this philosophy as well as a standing figure ("the dreamer") to convey movement towards a goal.” — Adam Edelman
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“My commitment to limited production allows me to elevate quality over quantity, ensuring every bottle is a bold, authentic expression of my passion and craft.” — iaon Pohlit
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“I make wines with the grapes I love and in a lower alcohol style that pairs great with foods. They are approachable yet complex and thought provoking.” — Chris Caruso
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“Our goal is to understand our vineyard at a deep level and let its character come through authentically in the glass. We are truly lucky to be in a place where the wines show their best from the soils, the winds, the elevation, the natural acidity, the long growing season.” — Sarah Lyons
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“We never tire of drinking our own wine, because the wines always express themselves in new ways, and spark ideas for how we might want to vary our approach in the next vintage.” — Jon Flores
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“We harvest at optimal ripeness to preserve vibrancy and balance, aiming for moderate alcohol and bright acidity. Our approach emphasizes native yeast fermentation, gentle maceration, minimal sulfites, and no additives—letting the wine speak without interference.” — Jeff Wooledge
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“We are making wine to show the expression of our favorite varieties from our property where we “control” the viticulture as well. We’re intending to stay small and like the idea of growing and making a product end-to-end.” — Jerry Ulrich
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“I have worked with many different grapes, but Grenache is the variety that spoke to me when I was in the early days of my wine journey. It’s a variety that I feel is great at showcasing climate and soil, as well as bending to the style of a winemaker with even the slightest of influences.” — Gibson Wagner
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“Outside of limestone rich soils, cool nights, and ample daytime warmth for ripening, the people of the Paso Robles region are what make it special. It’s a very collaborative and supportive community of winemakers and vintners.” — Jenny Freck
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“Being a boutique winery allows us to harvest each grape varietal by hand and ensure the quality of each wine. We have to be nimble, decisive and are able to focus on every batch. We love working all aspects of the business.” — Fio DeRodeff
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“As a small winery, we have the freedom to be hands-on with every detail. We can experiment with rare varietals and unique blends. Because our wine club is intentionally intimate, we are able to engage with members on a more personal level. Creekcut is the result of our life-long dream to create and craft exceptional wines.” — Jason Lamoreaux
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“Being small means we get to focus on quality over quantity. Every decision—from the vineyard to the bottle—is intentional and hands-on. We know each vine, each barrel, and each bottle personally, and that level of care shows in the wine.” — Troy LaMar
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“We believe Grenache best represents Paso Robles terroir. The variety thrives in our climate and our calcareous, youthful soils bring an energy to the variety that rivals the greatest Grenache wine regions in the world.” — Alex Kemp
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“I knew wine was a living thing, but I truly didn’t appreciate how unpredictable the wine-making process is, from vine to bottle. There are so many ups and downs along the way from vine to glass, sometimes making you constantly second-guess yourself. With a couple of vintages under my belt now, I know that they are going to be great wines if I just have patience with the process.” — Ken Wallis
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“The best thing about being a small winery is that we can relate to the general public and they can relate to us. We’re just normal people trying to make a badass product that everyone can enjoy. We have the ability to be flexible each year, change winemaking styles depending on the weather, growing conditions, and what the fruit is saying. This isn’t cookie cutter recipe winemaking, it’s intentional, thought provoking, and innovating.” — Taylor Mathiesen
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“As a small winemaker, I’m not tied to producing the same varietals year after year. Sapien was designed to sell out every vintage, allowing me the freedom to explore different grapes, blends, and styles annually—something that adds variety in a crowded market.” — Trevor Bethke
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“The absolute best thing about being my own small winery is that all the decisions are my own. I can take my nearly 20 years of honing a craft and execute it my way – with careful attention to detail, traditional winemaking techniques, and a more hands-off approach that lets the grapes and the vineyards do the talking.” — Kira Malone
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“There are a thousand things I wish I'd been told before getting started in the wine industry, but I think part of the beauty of this industry is the process of learning and growing.” — Alexandra Henkleman
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