Good Boy is all about embracing contradiction:

A French-inspired approach to winemaking, centered on California grapes, helmed by an Australian and a native of the Gulf Coast.

The mixed metaphor ethos runs deeper than that, though. The wine, itself, is produced exclusively with organic and biodynamic grapes sourced from CA’s Central coast, and a commitment to low-intervention farming and bottling practices (yes, we admit, a little sulfur in bottling…it’s for your own good, we swear).

Au contraire, the brand is all about curation:

Сollaborations with contemporary artists, of-the-moment graphic design, Good Boy-hosted pool parties with live DJ sets, celeb partnerships, the list goes on. In short, it’s low-intervention meets high curation. 

These aren't wines to cellar or auction off.

They’re wines to open right now, with friends, outside.

They’re vehicles of presence: alive, loud, adventurous – and they taste just as good paired with live music and a dance floor as they do with French bistro staples at a candlelit supper.

Think of these bottles as easy drinking, for sophisticated palates. They’re inclusive, new age, avant-garde – but with no disrespect to tradition. Long story long, they’re well worth their space at any table… be it a picnic table, a white cloth two-top, or a front stoop.

Good Boy was born — as is so often the case with first-generation, experimental winemakers — in a basement.

That said, unlike most basements, the subterranean space where Eric Bach & Dave Bourke kicked off the project came with a convenient edge: An old permit, peeling at the edges, dating back to the ‘50s when the facilities had been used by an Italian family to — you guessed it — make wine. 

The Good Boy team formed in the interest of making wine that they wanted to drink – while giving proper air time to some of the beautiful, organic fruit grown right in the Los Angeles area. So, they committed themselves to working with sustainably farmed local produce and low-intervention vinification methods. And thus, a wine label was born. 

Now, having graduated to a new, state-of-the-art facility in the Santa Ynez Valley, Good Boy is producing ~2600 cases a year, and the team has nearly tripled in size. And even as their roster of cuvées grows in number (and sophistication), their commitment to sustainability, and local fruit is just as steadfast as ever. Only now, they’re not the only folks drinking their wines: Good Boy can be found across California, Texas, Illinois, and even Japan.

Basement wine, all grown up

Good Boy Wine & Friends is celebrating its 5th year as a festival!

Tickets to 2026’s event are now on sale, so please join our mailing list and follow our IG’s to stay informed!

Learn More about Good Boy & Friends