' Drew - The Story

The Story

Molly and Jason Drew walk through their vineyard 
 
Jason and Molly Drew started Drew eighteen  years ago with a clear goal in mind: to craft small lot coastal wines that express site specificity and traditional varietal character.  While the beginnings of Drew began in the Santa Rita Hills AVA in 2000, they transplanted their small operation to the Mendocino Coast in 2005 to establish their estate ranch and winery.  
 
In 2004 they had stumbled upon an old 26 acre apple orchard for sale within the Mendocino Ridge Appellation. The Mendocino Ridge is the most westernmost AVA within Mendocino County  located directly west and south west of Anderson Valley and directly north of the true Sonoma Coast.  While others saw a daunting project in this old orchard property,  Jason and Molly saw ancient oceanic soils, south facing slopes and a true coastal climate, with the ocean a mere 3.3 miles away. It didn't take long for them to decide to leap and leap they did.  
 
They spent the following year drawing, planning and building their boutique winery.  Spending that year living in a 19 ft Airstream trailer along with their two young boys, to ensure construction moved as planned.  They eventually planted their 7 acre  estate Pinot Noir vineyard , which produced its first crop in 2014.  A milestone that was hard earned after 25 years in the wine industry.  Jason is a true craftsman of his trade having spent  many years honing his craft with his viticultural and winemaking background, having worked for several northern and central California estate winery and vineyards. 
 
Drew continues to focus on small lot coastal Pinot Noir and  Syrah from both Anderson Valley and the Mendocino Ridge.   They continue their long standing partnerships with several local vineyard growers who share their passion for sustainable and meticulous farming practices.  Single vineyard sources are chosen for their climate, clonal selection and complexity of soil type.  Winemaking practices remain focused on traditional methods that include whole cluster and native yeast fermentations, hand punchdowns and in most instances, no fining or filtering.