Hi there, I’m Patrick. My family and I recently moved to the beautiful Napa Valley to start a winery. This is my first job in the wine world. I know… I know, probably not the best idea I’ve ever had, but you only live once. My prior experience is running a craft brewery, The Bruery, that I started up in 2008 as my first job out of law school. Over the years and with a great team, we've created hundreds of unique, delicious beers and we continue to have a lot of fun doing it.
I love creating things that are unexpected and delicious, and I’m looking to make a small mark on the wine world with this approach. I worked with my wife, Rachel, at the inception of The Bruery. I’m excited that we’ll once again be teaming up our next adventure, Erosion Wine Co.! Our 9 year old daughter, Charlotte, even plays a role that she isn’t entirely aware of. She is a prolific source of very interesting comments that we think will be fun wine names.
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The focus of Erosion is to make flavor-driven wines, which means we strive to achieve a certain set of flavor characteristics in a wine. This is different than most wineries, especially in Napa, where the focus is on a specific vineyard, a certain varietal, a well respected appellation, and almost always showcases a particular growing year. The best wines of the world have a sense of place, a focus on terroir. But that’s not us.
We’re concerned with flavor above all else. This gives us the freedom to blend varietals that may not be traditionally blended together, utilize wine from various vintages, and blend from various Napa AVA’s with abandon. We’re even brave enough to use non-grape ingredients in our wines, but only if it makes the wine more delicious and interesting. Rest assured we’ll be sourcing the vast majority of our grapes from Napa Valley, which is my favorite wine region in the world. I’m so stoked to live and work here!
If that weren’t enough to be the laughing stock of Napa, we’ll be putting our wines in convenient 8 oz. “single serve” cans, and in draft in our tasting rooms. Are we doing this just to be different? Yes, sort of, but not entirely. At home, Rachel and I sometimes want to drink a different type of wine, and we’ll compromise so we’re just opening one bottle at a time. Sometimes she wants a mezcal and soda, and I want a big ass Cab. Sometimes I’ll want an STS pils, and she’ll want a glass of Sauvignon Blanc. Being able to open an 8 oz. can, one at a time, solves a lot of marital problems. It also helps with portion control, if you’re into that sort of thing. Plus, imagine going to a restaurant and being able to enjoy 3 different wines with only one corkage fee? Having our wines on draft allows us to put together very small blends that are only available in our tap rooms. We can try new ideas on a small scale and see if you like them. A win-win situation for sure.
It’s also worth mentioning that wines we release will be available once, and that’s it. Sure, good ideas will come back around, but they’ll be slightly different in execution. This isn’t entirely to create hype and rarity, and sell it to you for a crazy price (wouldn’t that be nice…), but rather to allow ourselves to always be on the search for new vineyard sites, new types of oak or alternative woods, and generally being able to steer ourselves in whatever direction excites us.
Our wines are made to drink now, no cellaring required or desired! Drink up, my friends!
We like to say Napa Valley wouldn’t exist without erosion. In the course of 180 million years, Napa Valley went from being under the ocean, to a volcanic wasteland, to rock folding and pushing its way to create the beautiful Mayacamas and Vaca mountain ranges with the valley in between, to thousands of years of being eroded by water and wind. The end result is a place of extraordinary diversity geologically speaking, and this is reflected in the quality and range of flavors that come from the wines grown and made here. Those alluvial fans underneath the most prized vineyards in Napa Valley? Yep, caused by erosion. Erosion is partly responsible for the diversity of flavors we’ll achieve in our wines.
Erosion also has a meaning from a cultural standpoint. What we’re doing is a bit nuts, and maybe if we’re successful, it’ll play a small part in changing how people think about wine. We’re eroding the definition of wine, but our intent is to do so with great respect for wine culture in general.