Producer Profile


In 2019, Chenoa Ashton-Lewis and Will Basanta embarked on an unexpected winemaking journey, driven by a serendipitous opportunity to salvage unsold grapes from Chenoa's family vineyard on Sonoma Mountain. This impromptu endeavor led to the creation of their experimental Syrah and Pinot Noir co-ferment, stored in a tent on the organic, 50-year-old vineyard. In 2020, amidst the challenges of quarantine, they stumbled upon a remarkable discovery: surviving vines hidden amidst the aftermath of the 2017 Nuns Fire. Inspired by nature's resilience, they meticulously nurtured these vines back to life, resulting in the birth of Ashanta Wines. Committed to traditional winemaking practices and sustainability, Ashanta produces a diverse range of bespoke wines.

Where The Wines Come From


In California, the natural wine movement is thriving, with a diverse array of producers championing organic and biodynamic farming practices and minimal intervention winemaking techniques. From the rolling hills of Sonoma and Napa to the rugged coastline of Mendocino and Santa Barbara, California's winemakers are forging a new path, prioritizing sustainability, terroir expression, and authenticity. These vintners eschew additives and rely on native yeasts for fermentation, resulting in wines that are vibrant, expressive, and true to their origins. With a focus on indigenous grape varieties and a deep respect for the land, California's natural winemakers are reshaping the state's wine industry, offering consumers a taste of the Golden State's diverse terroir and innovative spirit.