Nenow Family Wines
Get the Dirt from Drew Nenow
“I love the exploratory nature of the Paso Robles wine scene. You can work with vineyards all over the central coast and make a wide range of wines.”
What was your first vintage year? 2017
How many cases do you make per vintage? 500
Do you have a Tasting Room? No, but you can email me to set up an appointment.
What wine made you want to become a winemaker/start your own winery?
I watched my aunt and uncle as well as my father make wine as a young kid and their happiness is what made me want to become a winemaker. No particular wine made me want to do it, just their work ethic and love for what they do.
What varietals do you work with? Which varietal/wine is your favorite to make? Why?
Mostly Rhones (Viognier, Syrah, Grenache, Mourvedre, Petite Sirah), but starting to work with Zinfandel more recently.
What vineyards do you source from? Why? If Estate, why do you choose your location?
Changes every year, but Bien Nacido and Kimsey Vineyard in Santa Barbara county have been consistently used as well as Adelaida’s Anna’s Vineayrd, Alta Colina, La Vista, and Rolph Family Vineyard in Paso Robles.
What type of oak treatment do you use? Why?
Some, not a lot. We want to let the varietal express itself.
What do you love about your winemaking region? What makes it different special?
I love the exploratory nature of the Paso Robles wine scene. You can work with vineyards all over the central coast and make a wide range of wines.
What’s the story behind your winery name / label?
The wine label is a cooperative effort between my wife, myself, and my sister and brother in law. My father had a label in the early 2000’s called “Robert Nenow Winery” that he had to step away from (with great dismay) so we wanted to bring it back but changed the name slightly to “Nenow Family” to express the family effort.
What's the one thing you wish someone had told you about the wine business before you started your own winery?
Having kids makes running your own business extra challenging. But also very gratifying.
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries? You can get very technical with your winemaking. Very hands on techniques and a strong connection to your product.
How do you view the future in the wine industry for small-lot winemakers?
Promising. Consumers seem to want the one on one attention and connection to the product that small lot winemaking has to offer. Less corporate feel.
If you could choose another wine region to work in what would it be?
Santa Barbara’s Ballard Canyon most likely.