Wine is food. It’s a significant percentage of the calories I consume, on a most basic level. It’s a central part of my table. Over time, as I have shopped and gardened and hunted recipes and cooked and drank wine from all over the world, my palate has evolved to where the characteristics I seek in table wines are those that make the foods around them taste better, almost like elegant condiments.

Sourcing from some of the best of Mendocino County’s unique collection of vineyards, picking with abundant natural acidity and at a spectrum of ripeness, we look to produce the kind of wines we want to drink: fresh, mineral, and pure. We sort meticulously, ferment on native yeasts at cooler temperatures, and use only neutral oak with a philosophy of minimal intervention. We do use a little SO2.

To check out Alder Yarrow’s Vinography interview with Ed and his journey down the Boonville Road Wines rabbit hole his piece is here:

https://www.vinography.com/2020/10/keeping-mendocino-cool-introducing-boonville-road-wines