GOOD BOY WINE

Santa Ynez Valley, California

Good Boy was born - as is so often the case with first-generation, experimental winemakers - in a basement. That said, unlike most basements, the subterranean space where Eric Bach & Dave Bourke kicked off the project came with a convenient edge: an old permit, peeling at the edges, dating back to the ‘50s when the facilities had been used by an Italian family to make wine. The Good Boy team formed in the interest of making wine that they wanted to drink – while giving proper air time to the beautiful, organic fruit grown in California. So, with respect to local produce, sustainable farming, and low-intervention vinification - and after a brief stint spent harvesting with mentors in France’s Ardeche region - a wine label was born. They have since grown the team and graduated from the basement to their facility in the Santa Ynez Valley, while continuing to carry out the same message as day one.