Inspired by a summer trip to France in 2008, we began making wine in a second story, white-carpeted apartment in West Hollywood. Blissfully unaware of the challenges facing us, we hauled Cabernet grapes from Napa and Sonoma. We crushed in the carport, fermented in the dining room, and pressed in the kitchen. The bedroom, kept at 60 degrees, served as our cellar. In 2011, we decided to try our hand at Pinot Noir, and it felt as if we had finally come home.
By 2013, we were ready to share, which meant moving into a legal winemaking space and increasing our volume beyond a pair of 30 gallon barrels, but our philosophy hasn’t changed since our days on Sweetzer Avenue. Source the best available fruit grown by the best vineyard managers. Minimize intervention to let the grapes and terroir speak for themselves. Seek the perfect balance between fruit and earth, a quest that continues to inspire us to produce wines that we love to drink.
Like Sweetzer Cellars on Facebook
Follow Sweetzer Cellars on Instagram
Follow Sweetzer Cellars on Twitter