Our wines are produced and bottled by hand on Treasure Island, amid the San Francisco Bay, in a collective winemaking facility housed in an old WWII Naval Post Exchange. Cooling air from the Golden Gate pours through to create idyllic cave-like conditions in which to age our wines.
We are a boutique winery, offering only what we can produce in our attentive and nurturing way. With a lot of help from our friends we procure a modest collection of fantastic grapes grown in the right place and picked at the right time, enabling us to allow them to bloom into splendid wines.
Growing up one of six kids, winemaker Danny Sullivan learned early on to be a good sharer. Sharing in the Makasi wine love as partners and strategists are his little brother, Tommy Sullivan, and big sister, Maureen Sullivan.
Danny has been prolifically making wines for over 10 years for household names, small private labels, and clients' personal collections. After many successful launches for others, he's now doing it on his terms to create exceptional wine for you.
Our goal is to divine the natural expression of each grape. When luck and favor allow it, our wines remain unfiltered. We list the amount of residual sugar in each bottle so you can confidently enjoy our vines. Informed wine lovers know they are avoiding pumped-up "Franken-wines."
Though we adhere to a policy of responsible sustainability, we are more deeply guided by the simple notion of, “Do no harm.” The only impact we seek is upon your palate.
