About

History

Aaron began as a vision to create wines that were a detour from conventionality, an ideology that no doubt stemmed from our desire to create a new fingerprint on an otherwise well-established status quo. We turned first to our backyard of Westside Paso Robles, then to a varietal that we adored, yet had no clear international benchmark - Petite Sirah. Within this blackest of black grapes we found the wines we knew we wanted to create. Years later, we ventured even deeper in the coastal no man's land west of the Santa Lucia Mountains and discovered that Pinot Noir was perfectly matched to the foggy windswept coast that we called home. With the pioneering spirit now deeply engrained in our blood, we began sourcing Pinot Noir from some of these extreme vineyards, knowing all too well that if the growers were brave enough to battle the elements on the coast, we would be stupid not to see what kind of wines we could produce from them. And so our second project Aequorea was born.

Winemaker Aaron Jackson has spent a combination of many years procuring oenology degrees at various institutions around the world, along with working alongside some of California's greatest winemakers. He launched Aaron with his first commercial vintage in 2002.

Vineyards

We choose to source our Paso Robles fruit from exceptional sites within the Westside districts of Willow Creek, Adelaida, and Templeton Gap. These are sites where we have been inspired by the terroir, plain and simple. Over the years, we have built close relationships with our growers, believing wholeheartedly that creating great wines is a collaborative effort. Our Aequorea vineyards lie west of the Santa Lucia Mountains, just a few miles from the ocean, most having actual views of the Pacific. These are extreme, cool-climate sites, and are often the only vineyards for miles. The common thread amongst all our vineyards is captivating terroir, low yields (<2 tons/acre), meticulous farming, minimal irrigation, and a holistic respect for the land.

Winemaking

Our winemaking follows the same path that we employ in our vineyards, in that we strive to let the land and fruit speak for itself, with only subtle application of the human hand used to guide the process along the way. Small, native fermentations encourage long, gentle tannin extraction, and elevage takes place in a wide variety of French oak cooperage. All of our wines are aged on their lees with no racking, the whites in neutral oak and stainless steel for 6 months, our Pinot Noirs in 30-40% new oak for 10 months, and our Petite Sirah and cuvees in 50-60% new oak for 22 months.