Before Liquid Farm, our glasses were often filled with old-world wine. We preferred the lower alcohol, cooler climate, and more earth-driven characteristics of European wines compared to their more ripe, fruit-focused, more alcoholic Californian counterparts.
We were eating locally, supporting mom-and-pop restaurants and farmers' markets. In trying to support California wines, we typically didn't finish those bottles as eagerly as the old-world wines on our table. That's when we decided to make wine from our own backyard in a style we craved.
