SUBVERSA WINES

I want to make creative, naturally grown and fermented wines for Arizona that taste proper in the deserts of Arizona. The focus is on quality of agriculture, therefore adding none of the legally allowed chemicals/fake colors upon which almost all modern wine is so dependent. I make some wines with botanicals (vermouth), some wines with spirits (fortified wine) I distill from quality fruit, and some wines that have no category at all (co-ferments, esoteric) because I cannot be bothered with the unhelpful and nebulous concept of genre! Some of the wines will be able to be priced quite low (relative to the value/quality/labor practices prioritized) and some of the wines, especially those that I fortify with fine brandy made from the same fruit and require so so much labor and time, will be much higher in price-point. This project is a collaboration with Rob Hammelman and Sand-Reckoner. I’ve long been a fan of their wines and the rare quality vineyards they work with. Many people will have seen my ancient grain spirits in AZ’s top restaurants/bars under the brands Workhorse Rye & MODERN ANCIENT; I am proud now to participate in AZ in a new way. Thank you for considering small maker, agriculturally-focused food/drink. -Rob Easter

NOW SERVED AT

TUCSON
5 Points Market
Anello
Crisol

PHOENIX
Sauvage
Bacanora
Belly
Bad Jimmy’s
Kid Sister
Neighbor Market
Unfiltered