After the doors opened in 2008, he would ask his dad each month how much money he could afford to spend. Every penny went into buying the best equipment he could afford. He now owns more than a million dollars worth of equipment, all paid for.
Most are on a first-name basis with Mel and to boot, seem to know the names of other patrons. And if they don’t, it doesn’t take long before everyone is talking, laughing and comparing notes on the wines.
"We were the fun place. I think what we're doing here is the same thing. It just kind of rolled over." They were so used to welcoming people into their Pasadena home it was a natural progression. "The Wilson house is now in Temecula and people who know us say 'you're doing the same thing here you were doing there.'"
Patrons can sit at outdoor tables, wine-barreled indoor tables or at the wine bar itself. Wines consumed at the bar can be purchased by the bottle or glass. And those by the glass come directly from wine barrels.
A brilliant blue, my first thought was that it was going to be too sweet. The sweet and sour however gave it the just needed balance. It was a great partner to their house made hummus and pita chips with Kalamata olives with an olive oil drizzle.