about BAKER & BRAIN
Baker & Brain is a small, family-owned winery that began with a campfire, a marmot and a flask of Johnnie Walker. Their mission is to make minimally processed, small-lot wines using exceptional fruit from unique vineyards along California’s cool, Central Coast. Still too small to have their own winery, the winemaking team uses the crush facilities at Phase 2 Cellars in San Luis Obispo, which is certified sustainable and solar powered. Baker and Brain’s commitment to sustainability doesn’t stop there — only lightweight bottles are used, and the labels that adorn them are made from 100% recycled materials.
This is a young, exciting winery. After a camping trip through Yosemite in 2009, Matt Brain and Josh Baker, together with their wives, vowed to start a winery that would showcase some of the hardest-working farmers in California. Both men bring backgrounds in Biological Sciences and experience working in custom crush facilities to the table. Their first vintage only yielded 180 cases and they’ve since grown to 1300 cases with the 2013 vintage. Matt and Josh think outside the box. That’s why we have the pleasure of offering a single-vineyard Gruner Veltliner (native to Austria), and a remarkably rich, beguiling and age-worthy Grenache Blanc from California’s Edna Valley.
In addition to Baker & Brain, Josh is the winemaker at Edna Valley Vineyards, while Matt is a lecturer in the Enology department at Cal-Poly, where he also manages the cellar. We recently had the pleasure of meeting (and tasting with) Matt — his playfulness and innovative spirit are clearly behind these boutique-style, environmentally conscious wines. He's from Toronto.