Following a successful career as a sommelier and restaurant owner in New York City, Patrick set his sights on the West Coast to make wine, launching Monte Rio Cellars.

Patrick’s philosophy is to make hand-crafted wines in the spirit of old California - working with family owned, organically farmed vineyards and simple winemaking. Spontaneous fermentations take place with whole cluster grapes in stainless steel and concrete, and aging takes place in neutral oak barrels. The goal is to make moderate alcohol, higher acid, fresh wines, naturally.

As a restaurant buyer and young consumer Patrick was always frustrated by the lack of affordable, honest wines from California. Monte Rio Cellars is his answer to that, and another step for California towards the new direction of balanced, food-friendly wines for the people!

Current releases from Skull Wine Co. and The Piquette Project are also available!