Ehren Jordan came from a non-wine-drinking family in Pittsburg, PA. While at college in Washington, DC, he happened to get a job unloading trucks at a nearby wine and liquor store that soon turned into selling wine on the floor. After he graduated, that turned into a job selling wine wholesale and then as a wine buyer in a restaurant in Aspen so he could pursue his passion for skiing. Needing work during the offseason, one of his roommates from Napa hooked him up with a job as a tour guide at Joseph Phelps Winery in Napa. He then began working as a winemaker at Joseph Phelps, Neyers, Jean-Luc Columbo in Cornas, France and finally at Turley. From his college graduation in 1989 to his job at Turley was just six years, which is to say, Ehren Jordan is a wine making star. He began Failla (FAY-luh) as a side business that was produced at Turley in 1998 and in 2013 the time was right to fully dedicate himself to it. His constant experimentation in the vineyard and the cellar means his wines are always evolving and that he is able to use a diverse repertoire of techniques to optimize each vintage. These organically farmed grapes are fermented and aged in a mixture of small barrels (around 10% of which are new), large neutral oak puncheons (about twice the size of a regular barrel) and concrete eggs. There is a little skin contact during the native yeast fermentation as well. All the meticulous farming and tweaks in the cellar add up to a very compelling wine with flavors yellow apple, lemon curd, chamomile, spice and apricot that would go well with grilled fish or roast chicken.