A•non ´y•mous (a-non-ah-mus) adj. – from an unacknowledged source
My unconventional journey began in the laundry room of my flat in Saudi Arabia circa 1992. I distinctly remember the two fermenting 5 gallon carboys and the mess they made. While living in Saudi, I was given the opportunity to travel throughout Europe and it was during my traveling in the wine regions of Italy, Spain and Portugal that I recognized my approach to winemaking needed some fine tuning.
Upon my return to the states I was taken under the wing of group of winemaking cicerones that lived in my new neighborhood in San Jose. While observing the differences in their individual winemaking techniques I realized there is an essence of community when one shares from the same cup. I was hooked! I started taking classes, attending seminars and seeking out the advice of mentors in the wine industry. I headed to the Central Coast and found a harvest internship at a winery in the Sta. Rita Hills AVA. I started that internship in June of 2001 with the commitment to work hard, sacrifice and to learn all I could about winemaking. I left that winery in 2011 having gained the knowledge that in the craft of winemaking there is always more to learn.
In 2007 I started a-non-ah-mus wines and my approach today remains quite simple. Start out small, keep the overhead low, control the fruit sourcing from unique and at times unacknowledged vineyards and continue to make wine of quality that may not always be easy to find. I do not use a distributor nor have a tasting room as of yet. Placement of my wines is paramount for my success. I look for unique wine bars, and shops were the wine maven has something new and different to offer. Restaurants that offer fresh and innovative menus and look for small obscure labels that pair well with the cuisine they create. It really is about finding the “right fit”.
I invite you to enjoy the wine and join me in my journey as a-non-ah-mus wines continues to evolve and grow. Feel free to contact me directly for questions or concerns or if you have found an establishment that you might think has the “right fit” for a-non-ah-mus wines. Please sign up to my mailing list for news on a-non-ah-mus or follow us on FaceBook.
Light in color with aromatics of white flowers, honeysuckle blossom and honey.
Vibrant flavors of stone fruits, tangerine and apricot jam.
Crisp acidity with an elegant, clean finish.
33 cases produced.
$22 per bottle
Saignée of Syrah.
Salmon pink in color.
The nose has aromas of strawberry and raspberry.
Ample acidity and flavors of ripe summer red berry fruits finish clean and dry.
25 cases produced
$18 per bottle
94% Grenache 6% Syrah.
Vibrant ruby red in the glass.
Scents of tobacco, spice, ripe strawberries and rhubarb pie.
Juicy acidity and supple tannins keep the fruit bright and focused.
96 cases produced.
$32 per bottle
Blended with Syrah from the same vineyard, this Grenache is bright and focused. Aromatic notes of clove, cedar and blood orange peel give way to lush fruit flavors of freshly peeled plum, raspberries and cranberries that linger on the palate.
200 cases produced.
$30 per bottle
97% Syrah co-fermented with 3% Viognier.
Deep dark purple hues.
Bursting with aromas of wild blackberries, cassis, dry-aged meat and white pepper.
Loaded with flavors of blueberry jam, mocha and vanilla.
Cool-climate Syrah that provides balanced acidity and structured tannins.
97 cases produced.
$37 per bottle
Bright ruby red.
Earthy minerality and notes of tea and tobacco leaf.
Flavors of strawberries, cherries, pomegranates and cola. Nicely structured with fine tannins and brisk acidity.
70 cases produced.
$45 per bottle
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two or three different wines per shipment
Your choice of two of each (20% discount) or one of each (15% discount)
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How this wine manages to be both sweet and bone dry at the same time is a mystery. It's simply luscious, brimming with deliriously rich flavors of raspberry cream, cherry vanilla, gingerbread cookie and buttered cinnamon toast. It's the Chardonnay version of Pinot Noir, creamy and honeyed.
The flavors are certainly delicious, exploding with blackberries, blueberries, dark chocolate and roasted oak. The tannin-acid struture is intricate and smooth.
Scents of beach rose, cinnamon and ginger layer over this wine's silken texture. Its red fruit is slightly honeyed, softening the balance with tight, spicy tannins. The finish has the warmth of sun on sand.
Full of candied cherry and essence of warm, grilled strawberries. Pure fruit-infused sugar on the palate. Great with nut-encrusted grilled salmon, peaches or just alone.
The northern Rhône is inspiration for this Syrah. It's a dark, tannic wine, richly acidic, with complex, fascinating flavors of blackberries, smoked meat, cassis, cedar wood and black pepper. You get plenty of bang for your buck with this dry, elegant wine.
Shows the exotic side of Viognier, with tangerine preserve, apricot, tobacco, white flower, golden currant and white pepper flavors that finish absolutely dry and crisp in acidity. Elegant and clean, an interesting wine to pair with a wide variety of ethnic foods.