Join us for a very special evening at e5 Bakehouse, as we welcome one of California's most celebrated natural wine producers J. BRIX for a first taste of their new vintages together with Natural Born Wines. Tickets include a tasting of six different natural wines, poured at your table by winemakers Emily and Jody Brix Towe.
The wine bar will be open from 6.30pm, if you fancy a glass before the tasting kicks off at 7pm, and e5 Bakehouse's wonderful chef Theo will be cooking up some suitably Californian-inspired dishes on the barbecue if you fancy some dinner or a tasty snack to nibble on while you sip.
(vegan options will be available).
ABOUT J. BRIX: Husband and wife Emily Towe and Jody Brix Towe began their journey into professional winemaking almost by accident. It was 2009 and they had come to the end of volunteering in vineyards and cellars in Santa Barbara and they thought it might be fun to put their newly acquired skills to the test. Three barrels in their residential garage later, and they were hooked. Flash forward to 2022, and it’s still just the two of them (with a bit help from their kids) but their little garage is now a warehouse and their label J. BRIX has grown from 75 cases into over 3,000 cases across more than 14 different wines.
Pet-nats, skin-contact whites, a San Diego rosé, light and chillable reds, carbonic reds, heavy and snuggable reds – there’s not a whole lot that Emily and Jody won’t try their hands at, guided always first and foremost by the vines, where they come from and what they feel they want to say. “From the site to the soil to the growing season, our wines, if we're doing our work correctly, will speak in their own voices,” say Emily and Jody. “We adore the variety California has to offer, which means we find ourselves compelled to make tiny quantities of as many different wines as we can and, we try to add a new grape or style each harvest. Our fruit comes from a number of vastly different, soul-stirring vineyards all over the state. We use neutral vessels, native-yeast fermentation, and absolutely nothing else, with the exception of sulfur dioxide as necessary. In keeping with this minimalist approach, we choose not to fine, filter or cold-stabilise our wines. Our motto, in winemaking and life: ONLY LOVE.”
Their combined backgrounds in horticulture (Jody) and creative writing (Emily) make for the perfect winemaking duo: not just in producing delicious juice but communicating the story of each wine, too. They currently work with 16 grape varieties from vineyards spread throughout the Central Coast (where they learned to make wine); San Diego County (where they live); and the Sierra Foothills (owned and farmed by their dear friend and mentor). Over the years, they’ve won the hearts of sommeliers, journalists and consumers across the USA for their fun, fresh, stripped back take on classic Californian varieties like Chardonnay and Pinot Noir, as well as their more unusual wines like a San Diego Counoise and a Riesling Pet-Nat that was ranked No. 1 by The New York Times. Known for their unpretentious, curious, adventurous energy – captured in every one of their bottles – Emily and Jody’s respect for the land they belong to is inspiring and their vision for the future of winemaking in California (particularly in San Diego, an emerging region) is tremendously exciting.
The closest station is London Fields or Hackney Central (both Overground stations). There are permit holder parking restrictions on the surrounding streets between 8.30am - 6.30pm Monday to Friday, there should be available parking outside of these times.