Mischief Wine started in 2023 with one guy (that’s me), a handful of grapes, and a lot of “what if” ideas. The fruit comes from small, family-run vineyards in Santa Ynez and Los Olivos, California, farmed sustainably and organically or biodynamically whenever possible. These growers care deeply about their land and vines, delivering fruit that needs no artificial manipulation—just a little guidance to become wine that is fresh, vibrant, and alive.

This isn’t about bottling some postcard version of terroir. It’s about creating light, energetic vin de soif wines with balanced acidity, a touch of chaos, and enough personality to keep you on your toes. Crafted with minimal intervention, no conventional additives, and only a whisper of SO₂ when needed, each bottle aims to surprise, delight, and leave you reaching for another glass.

And the labels? Playful and irreverent on the outside, they hold cheeky secrets inside—bare-bottomed characters and hidden stories waiting to be discovered. I design every label myself because Mischief is personal—every drop, every detail.

Made with native yeast, unfined, unfiltered, and naturally mischievous, these wines are crafted with care but without the pretense. So crack one open—pour it in a fancy glass, a red Solo cup, or straight into your mouth (no judgment here)—and let’s see where the mischief takes you.