Discover Dark Angel.

The Origin of the Name

Every bottle starts with a Beast mindset.

In a winery, the cellar rat is the new person: hoses, pumps, punchdowns, the three a.m. ferment check, the tank nobody else wants to climb into. It’s the least glamorous job in wine, and the one where wine is actually made.

We named the winery for that mindset, not the title. The Beast is whoever is still willing to do the work, purple to the elbows, first in and last out, refusing to cut a corner. There’s no label without them.

The Beast represents the work. There’s nothing glamorous about making great wine. You’re dirty, you’re tired, you’re checking ferments at midnight, and you keep going because the wine deserves it.

And it starts long before the fruit ever reaches us. The vine is a beast in its own right. It fights through heat, wind, cold, and an entire growing season to give us this fruit. Once it gets here, it’s our job to match that effort in production.

That’s the Beast to me. It’s the work nobody sees. The long nights, stained hands, and refusal to cut corners. The vine fights for the fruit. We fight to make something worthy of it.

Matt Check, Director of Winemaking