Ashes & Diamonds Winery in Napa Valley emphasizes sustainability through organic farming, regenerative agriculture, and minimal-intervention winemaking. Their 80-acre estate utilizes natural soil enhancement, minimal irrigation, and on-site wastewater treatment. The winery also focuses on biodiversity, using insectary plants and drought-tolerant landscaping to promote a healthy ecosystem.
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Kashy Khaledi | Proprietor & Owner
The common thread of Kashy’s work has been to bring brilliant personalities from eclectic backgrounds together to collaborate on new and exciting cultural experiences, be it in advertising, editorial and now, wines. Since launching Ashes & Diamonds in 2017, the winery has been recognized with distinction by Wine & Spirits’ Top 100, the San Francisco Chronicle’s Top 25 Wineries and others, all while bouncing to the beat of its own drum.
Diana Snowden Seysses | Winemaker
Napa Valley native and Burgundian by adoption, Diana Snowden Seysses uses a studied balance of old-world tradition and new-world rigor to craft terroir-driven wines born out of a holistic approach to wine production. “The most memorable wines carry an echo of nature’s heartbeat. They are the result of vineyard work without chemicals, on a thriving soil ecosystem, and native yeast fermentation with minimal handling in the winery.” She holds a seat on The Porto Protocol Foundation’s global steering committee and is a member of the Académie Internationale du Vin.
Steve Matthiasson | Winemaker
Steve Matthiasson’s classically balanced, restrained wines consistently earn the attention of consumers and critics alike, winning him Winemaker of the Year from both Food & Wine and the San Francisco Chronicle. Since receiving his M.S. from UC Davis in 1996, he has consulted for historic vineyards such as Stag’s Leap Wine Cellars, Spottswoode Winery, the Araujo Estate and Dalla Valle Vineyards. His commitment to viticulture stands as an affirmation of his belief that great wine starts in the vineyard.
Michael Cruse | Winemaker
Michael’s start in biochemistry put him on the path of doing difficult things. After a brief career in the field, that path led him to the wine industry; first in the labs and then to the cellars of Napa. He co-founded Ultramarine in 2008, followed by Cruse Wine Company in 2013, using sparkling wine to examine uniquely Californian soils and sites. In 2016, he was named the San Francisco Chronicle’s Winemaker of the Year. He continues to be passionately focused on sparkling wines and new-world refinements of technique as a lens to illuminate terroir.