This year, Pali Wine Co. celebrates 20 years — a milestone that feels both surreal and deeply personal. For me, it’s impossible to think about this anniversary without thinking about my family — especially my dad — and the opportunities this winery gave me to be close to him and follow him into something he's passionate about.
My parents started Pali in 2005, and from the very beginning, it was part of our family story. I was 10 years old, and I tagged along on vineyard visits, harvests, and road trips. Some of my best childhood memories come from those early mornings — sitting in a box truck on the way to a vineyard somewhere in California, freezing cold but completely thrilled to be there — a front-row seat to something my dad was building.
When I was 13, he took me on a trip to Oregon to visit a handful of vineyards. I spent the days exploring the properties, riding ATVs, racing down rows of vines and soaking it all in.
Over time, my own tastes started to develop. In my early 20s, I got really into natural wine — it felt fresh, rebellious, and totally different from what my parents were drinking. I’d bring bottles to share with them, usually met with some skepticism (and sometimes outright rejection), but that back-and-forth conversation — my curiosity pushing against their experience — ended up shaping the wines we make today. That push and pull eventually led to Neighborhood, the natural wine label we launched in 2019, which has become a key part of Pali’s identity.
Pali itself has evolved so much from where we started. Originally, the focus was on Pinot Noir and Chardonnay, wines that expressed some of California’s top vineyards. But curiosity — my parents’, our winemaker Aaron Walker’s, and our guests’ — pushed us to expand into new varieties, techniques, and ideas. That spirit of creativity has always been central to who we are, and I think that’s part of why we’ve made it to 20 years.
After graduating from UCLA in 2017, I worked at the Anaheim tasting room, where I got my first real exposure to the hospitality side of wine. That fall, I asked to work harvest — which, as the owner’s son, could have been sensitive. But Aaron Walker, our longtime winemaker, welcomed me in and treated me like anyone else. I got my hands dirty, learned the unglamorous (wet, sticky, exhausting) side of winemaking, and gained a deep respect for it. I’m incredibly grateful to Aaron for that experience.
As I look to the future, I’m excited to take stock of everything we’ve made — to celebrate the creative spirit that got us here, but also to focus our attention on the wines we’re most proud of. If the first twenty years were defined by curiosity, experimentation, and constant evolution, I want the next twenty to be defined by clarity, precision, and a deep sense of purpose. We’ve given ourselves the freedom to try just about everything — to chase new ideas, take risks, and learn from every success and setback. Now, we have a clearer understanding of what works best and what fits most naturally into who we are. We’re in an incredible position to lean into that experience — to take everything we’ve learned and use it to make the most expressive, beautiful wines possible.
Something I think really sets Pali apart is the incredible people who dedicate themselves to our wines. I’ve had the privilege of working alongside a talented team of people who care deeply about what we’re building and who bring their own ideas, creativity, and passion to the table every day. My wife, Carmen, is one of those people. Her connection to the land through her garden, her creativity, and her thoughtful approach to hospitality have all helped shape how we think about farming, winemaking, and the way we welcome people into our spaces.
Some of the people I work with are great friends, who I’ve known for years, while others are people I never would have met if not for Pali. That mix of professional collaboration and personal connection is a huge part of what makes Pali feel so special to me.
Reaching 20 years in the wine industry is no small feat. This business isn’t for the faint of heart — it combines the challenges of farming, manufacturing a consumer product, and running hospitality spaces all at once. Each of those is difficult enough on its own, and together, they can be overwhelming. I have deep respect for anyone who takes on this kind of work, and I’m thankful to still have the energy, passion, and support to keep pushing forward.
