Meet the Winemaker: Casey Graybehl, Grenachista

One of the things we love most about Pet Nat: it's made with love by artisans who are passionate about their craft. Read on to meet Casey Graybehl of Sonoma-based Grenachista, featured in our Summer 2021 collection

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.

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