The Story
Jason and Molly Drew started Drew in 2000 with a clear pursuit in mind: to craft small lot, cool climate wines that express site distinction and traditional varietal character. Their moment came when they found an old 26-acre apple orchard perched a mere 3 miles from the Pacific Ocean at 1200ft elevation within the Mendocino Ridge AVA. While others saw a daunting project in this old forgotten orchard, Jason and Molly saw ancient oceanic soils, south-facing slopes at 1200 ft elevation, just above the fogline, and a true maritime climate.
While the Drew Estate vineyard holds primacy regarding their wines, they also hold several Anderson Valley and Mendocino Ridge sites in high esteem. Single vineyard sources are chosen for their climate, clonal selection and complexity of soil type as well as a commitment to meticulous and sustainable farming practices. Winemaking practices remain focused on traditional methods that include whole cluster and native yeast fermentations, hand punch-downs, and in most instances, no fining or filtering
The ten-acre estate vineyard was planted to California heritage and suitcase selections and several Dijon clones of Pinot Noir and Chardonnay, a half acre of Chenin Blanc, an acre of Gamay, and two-thirds of an acre of Syrah (four clones) were added later, along with a small truffle orchard to accompany the remaining 10-acre apple orchard. The Drew Estate Farm is certified organic and regenerative in practices. Molly and Jason have called this coastal farm their home for the past 21 years.
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