In the weeks since blending trials, the 2025 vintage of AERILYN has moved from bench blends to full cellar blends, through stabilization and lab testing, and is about to travel 30 miles north to begin its second fermentation in bottle. A look at the work between the blend and the bubble.

Two days later, I rented a car and drove five hours back to Santa Ynez

Three days before my first harvest, a farming mistake made the fruit unusable. What happened next led me exactly where I was supposed to be.

Traditional-method sparkling wine goes through a process so precise and so miraculous that once you understand it, you will never look at a glass of bubbles the same way.

I did not set out to build a wine brand. I set out to understand a single glass of Champagne that stopped me cold. That curiosity followed me through over twenty years in corporate life, supporting other people's visions. AERILYN is what I built in the margins. Now it has my full attention.