After six years of setbacks, false starts, and watching Mother Nature crush my plans, I'm finally holding the wine I've been chasing: a Pinot Noir that shows everything my vineyard can be.

Let me tell you why.

When I decided to make wine, I had one advantage: proof of concept. My dad had been making Pinot Noir from our family vineyard. Despite having almost no sense of taste or smell and winging it completely, sommeliers were raving.

If these grapes could make him look good, I knew they were special. I knew this vineyard was where I'd make my name.

Having a great vineyard is one thing, but actually capturing that essence into a bottle was way harder than I expected.

2019: I nailed the growing season, managed fermentation, then botched the final stage. Six of eight barrels turned to expensive vinegar. Rookie mistake.

2020: Wildfires pushed birds off their migration routes and they devoured three-quarters of my crop before I could blink. Two barrels.

2021: A frost the previous Fall killed every vine back to the ground. Zero barrels.

2022: The vines were still rebuilding. Two barrels again.

Four years of making the wine I cared about most and never having much to share.

Then came 2023.

The vines had recovered. The weather was finally normal so we didn't have to contend with pests, fires or frosts. Instead of what became my usual two barrels of liquid bitcoin, I got sixteen. Sixteen barrels of what I believe is the most delicate, balanced Pinot Noir you'll find outside of Burgundy, with that firm backbone of high-elevation acidity that only our Colorado vineyard can provide.

After two additional years of aging, it's finally ready.

It took six years of trying to get this right.

I can’t wait for you to taste it.