When we came to Napa Valley in 2018, we were excited to become landowners and be part of this beautiful, world-renowned region. Like many newcomers, we were enchanted by the wine culture, so much so that we jokingly got into the wine drinking business first. After all, what better way to enjoy Napa than with a glass in hand?
But it didn’t take long for us to realize that wine making is a craft honed over decades. Competing in that space without experience? Not realistic. And frankly, sipping wine felt far more enjoyable than trying to make it.
Then came an unexpected opportunity. On our land stood a grove of 25-year-old olive trees—beautiful Italian varietals that had quietly matured, waiting to be rediscovered. That’s when the learning really began.
In 2022, we dove in and attempted our first olive harvest and EVOO milling. It was exhilarating. We made mistakes, asked questions, learned from experts, and developed a deep appreciation for the art and science of producing high-quality extra virgin olive oil.
We were hooked. And from that moment on, our focus zoomed in.
