Jonathan got his start in wine in the tasting rooms of the Salinas Valley “as a bored toddler eating oyster crackers off the floor while his father and friends casually imbibed glass after glass of the local red”, he recalls. From organic foods and fine cheese to the wines of France, Spain, and Italy, his curiosity in quality products led him to the soils of the vineyards of Sonoma, Marlborough, Lodi, CoCo. and Monterey. After a bit of blood and sweat at Brooklyn Oenology, Jonathan figured “it was time to put my money where my mouth was… and Glassmaker Wine Company is what happened!”... Their respectful management is a matter of course and includes organic or biodynamic practices and dry farming. This minimal input approach obviously extends to the cellar: the wines are all spontaneously fermented (both primary and malolactic fermentation), aged in old oak barrels, unfined and unfiltered, and made without any addition save for a tiny bit of sulfur. - Jenny & Francois
