Tell us a little bit about your background
I started working in the wine industry after working several years in fine dining kitchens in San Francisco while figuring out what I wanted to be when I grew up. I found I had a passion for wine, which was shared in my family, but until that time I never really realized you could make a living making wine.
So I quit my job and moved to San Luis Obispo to do a harvest. I found that I loved it and started my formal education while on the central coast. Eventually graduating from Cal Poly San Luis Obispo with a BS in Fruit Science. I then applied and was accepted to the UC Davis graduate program for Viticulture and Enology, so I packed my stuff and moved to Davis, CA. Before school was scheduled to start, I found myself at the job board at the UC Davis library and there was a job posted there for an internship at Cakebread Cellars in the Napa Valley. So I applied and was hired on the spot. Grad school could wait a little.... 9 years later I left Cakebread to build out the cellar for the good folks at Obsidian Ridge Wine Co. Grad school is still waiting. Then in 2013, I started The.Grenachista Wine Co and have been making my own wines ever since.
Read Casey’s full store here.
What was your first experience with Pet Nat?
In 2018 I made my first Pet-Nat from some Grenache Blanc I had as extra.
Do you have any favorite bottles?
I also am the R&D winemaker for Obsidian and I have made several awesome pet-nats for them... My favorite being a Petite Syrah Pet-Nat
What are your favorite ways to enjoy Pet Nat?
Ice cold... In a glass. Not much more to it than that.
Any wishes for the wine industry over the next few years?
Grow baby grow. Been a challenging year for all of us. Just want to get back to normal.