As a third-generation winemaker and first-generation surfer, he sees balance and precision as paramount to both. Greg's grandfather was president of the Beringer Winery some 50 years ago.
Lawson started at a very early age, working his first crush for Vichon Winery in 1985. Vichon was an iconic winery in the Napa Valley, founded in 1980 by a group of restauranteurs. Its purpose was to make wines that were food friendly, instead of what was the vogue at the time of making large, extracted wines that were more of an oddity than a pleasure. The group at Vichon was headed by Victor Gotti, owner of Ernie's Restaurant, considered one of the finest restaurants in the U.S.
All this made a lasting impression on Greg Lawson. Food friendly wine was just beginning to become a phrase, but the importance of that wasn't lost on him. So, when it came time to launch his own brand, balance and elegance became Greg's prime motivators. Balance and elegance can describe good food-friendly wine as well as a ride on the perfect wave, right?
This lovely selection is a blend of 86% Cabernet Sauvignon, 5% each of Merlot and Cabernet Franc, and 2% each of Malbec and Petite Verdot. The cherry and plum marries the earth and spice to a balanced perfection. As it should be.