Caleb came into our awareness because of his internship with Tony Coturri. Before he worked for Tony, he spent time working in academia, as well as with cheese. He also did internships at wineries in the Languedoc and Jura regions in France. In 2014 he returned to California, and his first vintages of wines were harvested in 2016. Just before the 2017 harvest he buried 10 authentic Georgian qvevri underground. He is working exclusively with organically and biodynamically grown fruit and is using zero additions of any kind in the wines.
Grapes are hand harvested and ferment as whole bunches semi-carbonically in 750 liter georgian qvevri for about 8 days. Elevage continues in the qvevri for 6 months. The wine is bottled unfiltered, unfined, and with zero addition of sulfur.