Flavor He’d like to bump up annual production from 4,000 cases to approximately 4,500 just for his personal benefit, but for the to 5,000 cases. As far as charitable enjoyment of his customers. ... Because endeavors go, in 2020 the winery joined 1 of that, I spend countless hours on the Percent for the Planet and started giving weekends making things for the winery.” 1 percent of its gross sales to charity. For instance, he utilized Cambria “We’ve been supporting the Ventana cypress for crafting table tops in the Wilderness Alliance, which works on primary tasting facility and private preservation, land stewardship, and trail Ohana Room, reclaimed Big Sur redwood maintenance in Big Sur, which holds a for shelves and photo frames, and repurposed old grape harvesting gondolas very special place in my heart,” he said. “Big Sur is my backyard, and I’ve spent from Saxum’s James Berry Vineyard in much of my life exploring the oceans and Paso for the steel bar front. mountains there. I feel blessed to live Jackson’s early years in the industry next to one of the most amazing pieces of were spent at Saxum and a handful of other Paso wineries, including Four Vines coastline anywhere in the world.” Eventually, he added, he plans to and ONX. support other nonprofit organizations Katie Lewis, the winery’s direct-tobenefiting the Central Coast. consumer manager and one of Jackson’s In the meantime, he’s not quite done biggest fans, said she feels “incredibly honored to tell his story in the tasting room.” savoring his recent AVA coup. “The process of getting the SLO “Aaron’s dedication over the last 20 Coast AVA approved is such an amazing years to this industry and the time he milestone, not just for me, but for our spent being a major force in the creation entire county,” he said. “A big part of it for of the SLO Coast AVA is quite amazing me was assisting in bringing notoriety and groundbreaking for this region,” she to our coastal winemaking explained. “His passion and region because I know knowledge for this area how unique it is, how are contagious and is a amazing the wines are, big part of the culture of and I’m extremely proud our winery.” Send tidbits on everything of where I grew up.” ∆ As Jackson reflects food and drink to on his past and looks to bites@newtimesslo.com. Flavor Writer Cherish the future, he hopes to Whyte adores Aaron’s accomplish two additional petites and pinots, and goals: bottling more wine applauds his passion for the without compromising quality and devoting more time and resources to Central Coast. Reach her at cwhyte@ local environmental causes. newtimesslo.com. FLAVOR from page 28
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