When you meet Jason, you can’t help but be drawn into his enthusiasm and excitement for making wine. And his passion spans the gamut—from the hands on tasks in the cellar to the attention to detail in the lab, to the actual art of winemaking. To read an update from the Cellar on Jason's 2012 wines, visit our In The Barrel section.
“It’s a cliché in the industry, but you can’t make great wine without great grapes. I subscribe to the ‘less is more’ theory, and given quality fruit you will make some great wine.”
From the Heller Estate organic vineyards in the Carmel Valley to the Lewis Cellars sourced fruit from Rutherford, Oak Knoll and St. Helena, Jason has had the opportunity to work with many different varietals from a wide range of sources. He prides himself on taking what the vineyard provides and doing his best to showcase the greatness of the place the fruit has come from.