Inspired by a summer trip to France in 2008, we began making wine in a second story, white-carpeted apartment in West Hollywood. Blissfully unaware of the challenges facing us, we hauled Cabernet grapes from Napa and Sonoma. We crushed in the carport, fermented in the dining room, and pressed in the kitchen. The bedroom, kept at 60 degrees, served as our cellar. In 2011, we decided to try our hand at Pinot Noir, and it felt as if we had finally come home.
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