About us

Leap of Grapes started the way many good things do — with friendship, late nights, and a little bit of courage.

The three of us met studying winemaking at UC Davis, learning the science, the craft, and all the “right” ways to make wine. But somewhere between harvest labs and long evenings in the cellar, we realized we didn’t just want to follow the rules — we wanted to make something of our own. Wines shaped by our taste, our instincts, and the kinds of bottles we love to open with friends.

So we took the leap.

I’m Blair, the winemaker behind Leap of Grapes. I fell in love with winemaking during my first internship, carefully crafting my first experimental lot and trying not to make mistakes. Later, working harvest across multiple winemakers, I saw how small, thoughtful decisions could completely change a wine. That balance between precision and intuition is still how I work today.

We make tiny, hands-on lots from thoughtfully chosen vineyard sites, hand-harvested, native yeast, minimal intervention. Our goal is simple: wines that are expressive, balanced, and elegant — made with intention, but never pretension.

From our Santa Cruz Pinot Noir to our carbonic Pinot, these are bottles built for the table: fresh, food-friendly, and meant to be shared.

Because to us, wine isn’t about saving something for a special occasion.
It’s about opening it, pouring generously, and enjoying it together.

Join our list for new releases and come find us at an event — we’d love to share a glass.