Donkey & Goat Winery is owned and operated by Jared & Tracey Brandt in Berkeley, California. We make our wines by hand with cellar practices defined by a less-is-more approach. We work with sustainably (or more) farmed vineyards in the Sierra Nevada, Mendocino and Napa. All fermentations are with wild (native) yeast and bacteria. Our wines are bottled without stabilization, fining or filtration which may improve clarity, but at the expense of the nose and palate. Our ingredient list is remarkably small: grapes and minimal Sulphur for preservation. Our objective has not changed since we began in 2004—to make wines boasting savory notes (earth driven minerality, zippy acidity) that are always food friendly and best enjoyed with a good meal and better company.
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