O S A M A J O R
wines
STORY
Emily Fernwood is a Berkeley-based winemaker devoted to crafting classic, site-driven wines under Osa Major Wines. Working with organically farmed vineyards across California, her approach emphasizes native fermentations, gentle handling, and little to no added sulfur, allowing the grapes and their origins to speak for themselves.
A Bay Area native, Emily returned home after years of traveling and working harvests around the world—from California and Oregon to Australia and New Zealand—before founding Osa Major Wines in 2020. Today she is involved in every step of the process, while exploring both well-known and lesser-known vineyards across the state. Informed by traditional winemaking methods and guided by the wide diversity of the state’s ancient geology and historic wine regions, the wines are joyful, fresh, and balanced—and unmistakably Californian.
MODERN IDEAS, OLD WORLD TECHNIQUES
From the vineyard to the cellar, winemaking is, in essence, the act of finding balance between controlling nature's chaotic tendencies and allowing the marvel of growth and fermentation take the lead. Every year, every vineyard, and every fermentation is a glimpse into an infinite number of small miracles.
To that end, each decision we make serves to guide, to protect, and to achieve a desired style, but never to hide or excessively manipulate, choosing to forgo the arsenal of additives that are commonly found in commercial wine. We choose growers who have deep connections to their vineyards and an enduring commitment to the health of the land they farm, and are proud to bring them in their pure form to you.
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