Wilde Farm proprietor Loren Grossman grew up in the Marche region of Italy. After moving back to America, Loren fell in love with the wines of California and could see the potential in a few underutilized vineyards. As fate would have it, Loren was introduced to and became friends with California winemaker Pax Mahle. After many conversations about how great it would be to work with a few particular vineyards, Loren founded Wilde Farm and convinced Pax to be the winemaker of his new found project. Focused on quality over production, Wilde Farm makes very small quantities of wine each of which holds its own among the best. These are wines which are made in the vineyards as vinification is simple and direct; always consisting of only indigenous yeasts for primary and secondary fermentation with no additions except SO2.
“Wilde Farm was a place long before it was a wine. Built in 1907 on the estate of Samuel Wilde, a successful coffee and spice trader, Wilde Farm began as a horse farm, with a generous kitchen garden of vegetables and herbs. It is of the Colonial Revival style popular at the time. The edifice itself is purposefully constructed, with hand-hewn floorboards, chestnut moldings, high, plastered ceilings and strong, honest lines. Much like its eponymous wine, the house was expertly crafted of honest materials and made to age gracefully. About twenty years ago, my wife and I took over custody of Wilde Farm. There we have raised three beautiful boys, in the only home they have ever known.
Wilde Farm makes wines from old vines and exceptional vineyards. Quantities are very small. Our wines are bright, balanced and made by hand. They emphasize a balance of acid and fruit. As an added bonus they age great.
Pax Mahle makes Wilde Farm wines. He has a light touch and a craftsman’s approach. Together, we work hard to ensure that Pax has the best materials available and that as a team we screw it up as little as possible. We source grapes from old vine, low yield sites, where soil, climate and honest farming practices allow for a full expression of the type of grape and the place the grapes come from. We only offer vineyard designated wines (so far).We pick when the grapes are ripe and ready. Yeasts are ambient, oak is neutral and fermentation happens at its own pace. We sometimes include stems in the primary fermentation, when it makes sense. We bottle our wines unfined and unfiltered. We sell them when we think they are delicious.”