Est. in a Warehouse Built 1886
A family decision that looked, from the outside, like a beautiful mistake: make wine in the middle of a city, in a building older than the state's wine industry.
Beginnings
Bigsby was the dog — top hat optional — and the folly was the idea of opening an urban winery in a 140-year-old Denver warehouse instead of on a hillside somewhere quiet. We took the building anyway, put tanks where the freight once sat, and opened the doors to anyone curious enough to walk in.
What's grown since is part winery, part restaurant, part hall for other people's biggest nights — all under the same timber roof.
How It's Made
Our fruit comes from some of California's most select vineyards — growers we know by name, picking to our specs — with much of our production done in Sonoma, close to the source, where the fruit can be handled at its best.
We also produce locally here on Wazee Street: destemming, fermentation, pressing, barrel aging, blending and bottling happen in the middle of the hall, a few steps from where you drink it.
Either way we work small and intervene little — native and selected ferments, neutral and new French oak, minimal filtration. Lots are usually a barrel or two, which is why the list keeps changing.
Who You'll Meet
The people behind the folly — from the first pour at the cellar door to the last plate out of the kitchen.
Chad Yetka
Founder & Chief Executive Officer
Logan Yetka
Co-Founder & Operations Assistant
Cassie Sullivan
Director of Sales & Events
Brian Smith
Executive Chef
Giving Back
RiNo made this place possible, so we keep the hall in circulation: benefit nights for local nonprofits, donated auction lots, and a standing soft spot for animal rescue organizations — for obvious, four-legged reasons.
If you're organizing a fundraiser in the neighborhood, get in touch. We reserve dates each year for causes rather than clients.