Evan Lewandowski worked in Alsace for a few years before returning to his native Utah to start his own project. His wines use fruit grown in Mendocino County, California, where he begins the fermentation process before loading the juice into the back of a refrigerated U-Haul and driving it thirteen hours back to Salt Lake City to finish the vinification there. To each their own! Evan’s goal is to produce wine that is as close to grape juice as possible – natty as all heck, essentially. These are so smashable!