Let's face it. I love a great glass of wine. Why else would I be crazy enough to start my own winery! When tasting wine I like to experience what went into the making of it, from the terroir, to the vineyard, and finally the grapes. I want to drink wine for the experience of sharing it with friends and family, to evoke a wonderful past experience, to create a new memory, and to fall in love.As an artisan winemaker selling something special is better then being the least-cost producer of a commodity. Most people are looking for a connection between what they eat and drink and the person who made it or the place it came from.
I strive to make the best wine possible, but won't guarantee that they will taste the same from year to year. I want to be able to incorporate the variability of a growing season into the bottle of wine. Just like each vineyard will impart a different flavor and aroma profile onto the wine, each growing season is different from the last and this will also be reflected in my wine. I will also strive to be as green a business as possible, reducing carbon and fossil fuel usage wherever possible and purchasing grapes from organic or sustainably farmed vineyards.I started Eight Arms Cellars because of my love of wine and winemaking. I spent many years studying winemaking, attending classes at both UC Davis and Napa Valley College and I worked two harvests as an intern at Dashe Cellars in Oakland, California.Eight Arms does not yet have it's own winery. I make the wine at Dashe Cellars in Oakland. However our business office is located in Berkeley, California.
