What's new in 2018...Almost Everything

There’s so much to catch you up on.

With our second vintage safely in bottle and on the way to our new warehouse, it’s given me a few minutes to come up for air and think about everything that’s happened since this time last year. In short – everything is new.

Last year was all about a ‘proof of concept’, so to speak. Getting the wines into the market taught me a shitload about how to run a wine company: from sourcing great grapes, to making wine (at a scale larger than my garage), to navigating the governmental hurdles of licensing, marketing, and finally – selling my wines into the market.  All of this was rewarding, frustrating, agonizing - and amazing.

 An early version of our Beautiful & Damned label.

An early version of our Beautiful & Damned label.

Mostly, doing all of these things – many of them incorrectly – was incredibly insightful. My ‘shotgun’ approach (whereby I do as much stuff as I can the only way I know how) helped me figure out what I needed to tweak about every part of the process in order to do things better, easier, faster, cheaper – so that I can make better wines at a better price -  and get them into the hands of more people like yourselves.

So, this year, I’ve changed it all up. I’ve found a way better source of fruit in the Central Coast – the legendary Curtis vineyard in Los Olivos. (For those of you unfamiliar with the area – go back and watch the movie Sideways. So many of the wineries featured in the movie are in this great little enclave.) I’m also working out of a new winery – the also legendary Area 51, ALSO in Los Olivos. Area 51 is an incubator: a winery that hosts a bunch of different small brands, and so many amazing winemakers have passed through this space on their way to bigger things – it gives me chills every time I walk in there. 

 
 The Cellar Master inspecting the new winery tanks

The Cellar Master inspecting the new winery tanks

 

Lastly, I’ve realized that I can’t do it all by myself, and have hired a winemaking partner to help me ensure that the wines are absolutely the best they can be. Chuck Carlson has spent the last 35 years making wine in Los Olivos, and I couldn’t be happier to have him on the LAWP team. I think you’ll agree the wines we worked on this year are fantastic.

One of the best changes to the business has been the addition of a distribution partner and broker to the roster. My biggest challenge this past year was sales – pure and simple. The amount of time and effort it takes a newbie like me to sell a case of wine to a restaurant or wine shop absolutely blew my mind. So. Much. Time.  This is definitely a job left to the pros. So now I’ve got a team who can focus on helping me get these great wines into more California restaurants and wine shops – so that people can discover us closer to home.

 
 A sampling of our new locations throughout Southern California

A sampling of our new locations throughout Southern California

 

I’ve also launched the new website, with more and better content - and my new year’s resolution is to get better at communicating with you, so I’ll be sending out more emails to keep you abreast of what’s going on, sharing deals, events. Etc…

There is now an LAWP wine club – check it out here. California residents can sign-up to the club and always ensure there's some rosé in the fridge for when friends or family come over.

We've also officially launched our In-Office Tastings program within the Greater Los Angeles area. Unlike traditional wineries that host wineries in their tasting rooms - we bring the tasting experience to you, or rather, your office. Host us at your office and we'll turn that 3PM lull into a fun, social and educational break in the day where you and your team can recharge and have some fun. Find out more about those here.

Lastly, we have a few cases of The Outsider and Beautiful & Damned left and they are drinking exceptionally well. To celebrate the launch of the new wines,  I’m offering 20% off full case purchases and $15 shipping.  That’s a savings of $50 - $100 dollars. Grab those wines here while you still can.

Jason Martin