Jamey Whetstone moved out of Napa Valley from his home in South Carolina to manage Mustards Grill in 1996. Simply captivated by the community, lifestyle and culture of wine country, he found himself quickly growing roots. By 1998, he had begun his winemaking education at Turley Wine Cellars where he would remain in his apprenticeship until 2005. During that time, he spent a summer sabbatical working for the Seysses Family at Domaine Dujac in Morey-Saint-Denis and laid the groundwork for Whetstone Wine Cellars in 2002.
4 year old VSP, organically farmed for 20 years!! Redding gravelly clay loam soils. 40 degree temperature swings from mid 50s to 90s make for warm but tempered climate.