I make hand-crafted Pinot Noir and Chardonnay in extremely small quantities.

With grapes sourced from the best vineyards I can get my hands on, I produce food-friendly, structured wines that reflect the sites from which they originated. More importantly, I just want to create wines that make people smile.

Back in 2009, I wasn’t smiling a lot. The advertising agency I was working at had just imploded.
I started freelancing, but it was a bad time for work in San Francisco. I had always dreamed about making wine, so one foggy morning in July, I decided to stop dreaming about it and do it for reals.

I contacted Roger Nicolas at RN Estate in Paso Robles and asked if I could intern with him. Roger makes beautiful wines, but I was equally enamored of his DEY (do everything yourself) approach to his business. For some reason, he bought my BS and took me on. That year, I helped in all phases of harvest, from vineyard work in the spring to pressing and barreling in the fall.

I came back to RNE in 2010, and made 24.5 cases of my inaugural Pinot Noir on the side. In 2011, I tripled my production and was promoted to Roger’s assistant winemaker. I made two different Pinots in 2012 and my very first Chardonnay in 2013. All from two of the most extraordinary vineyards in Santa Barbara County.

I can’t wait to share my wines with you.

2014 Ryan Cochrane Pinot Noir, Fiddlestix Vineyard

This wine is everything we love about the Sta. Rita Hills. The nose is full of ripe black cherry, fresh, firm strawberry and rose petal. There is also some complexity of minerals, leather and toasted nuts. A medium-bodied mouth feel has good structure and firmness, but is plush around the edges. On the palate, rich tones of dark cherries and plum contrast with barely-ripe red berries and cranberries mixed with dashes of caramelized orange peel, tangy boysenberry pie, spice cookies and black tea backed up with structured tannins and crisp acidity.
 

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Buy 12 bottles of wine and receive a 10% case discount.




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