Good Boy Wine began in 2018 in a Los Angeles basement, working off an old winemaking permit that dated back to the 1950s and had once belonged to an Italian family. Founded by Eric Bach and Dave Bourke, it set out with a simple idea: make the kind of natural wine they actually wanted to drink, using the beautiful organic fruit grown around them in California.
Backstory
The project pairs a French-inspired sensibility with California grapes, helmed by a team with roots ranging from Australia to the Gulf Coast. From its scrappy basement beginnings, Good Boy has grown into an established Los Angeles natural wine name now producing around 2,600 cases a year from a facility in the Santa Ynez Valley.
The Region
Good Boy draws on organic and biodynamic fruit from California's Central Coast, the broad stretch of cool-influenced vineyards that supplies much of the state's most expressive natural wine fruit.
Vineyards and Farming
The team sources from organically and biodynamically farmed vineyards, prioritizing sustainable growing and respect for the local produce.
Winemaking
The wines are made with low-intervention methods and only minimal sulfur added at bottling. They are built for joy and immediacy, easy drinking but aimed at sophisticated palates, and meant to be enjoyed young rather than cellared.
The Wines
The lineup is playful and approachable, with cuvees such as the Warm Breeze Grenache and the Party Boy red and white, distributed across Los Angeles, San Francisco and New York.
