Sequence Wines
Get the Dirt from owner/winemaker Jasen Frisby
“Our name is a tribute to my job which funds our passion for wine making. We are crafting our story in each barrel of Sequence to become part of your stories with each bottle.”
What was your first vintage year? 2020
How many cases do you make per vintage? About 300.
Do you have a Tasting Room? We don’t have have a tasting room but we do bring a tasting room to you. Locals can schedule a private tasting event for groups of 10 or more.
Who is your winemaker? I am the owner and winemaker.
What wine made you want to become a winemaker/start your own winery?
If I had to choose it would be Sangiovese. After years of drawing inspiration from other winemakers’ journeys, our dream of winemaking being part of our story, has now become a reality.
What varietals do you work with?
We have started small, utilizing traditional wine making methods beginning with native yeast fermentation to create great wines that focus primarily on Bordeaux, Rhone and Italian varieties. I work with Cabernet Sauvignon, Petite Sirah, Pinot Noir, Tempranillo, Sangiovese, Grenache Blanc, Chenin Blanc and Vermentino. We craft varietal wines, all under about 50 cases per wine.
What vineyards do you source from?
We seek out the highest quality fruit sourced primarily from premium vineyards in Los Angeles, Ventura and Santa Barbara counties, including Camp 4, Sanger, Estelle, Mora, Curtis, Stag Canyon and Brick Canyon.
What type of oak treatment do you use?
Neutral for our Pinot Noir since we do whole cluster fermentation. The tannic qualities is derived from stem inclusion opposed to oak. Cabernet and Petite Sirah use medium-toast French Oak and our Tempranillo gets a combination of American and French Oaks. Our Chenin Blanc was fermented and aged in stainless steel and our Vermentino and Grenache Blanc were aged in neutral oak.
What do you love about your winemaking region? What makes it different special?
I love working with fruit coming from the Santa Barbara region because it is a little cooler and develops more varietal characteristics than some of the hotter Central Coast regions.
What’s the story behind your winery name / label?
I am a television editor and edit within an edit “Sequence”. Our name is a tribute to my job which funds our passion for wine making. Each wine is named and themed around my world of post production, even how our information at the bottom of the bottle is laid out would be the way a sequence that I am cutting for a show would be named in my project. When I work on shows, I am crafting a story in the edit sequence. We feel we are doing similar with wine making. We are crafting our story in each barrel of Sequence to become part of your stories with each bottle.
What’s the one thing you wish someone had told you about the wine business before you started your own winery?
Not every vintage will go according to plan so learn to be flexible.
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries?
We get to know many if not most of the people buying and enjoying our wines. Getting to share what we are passionate about and seeing the response from our community who enjoys them likely would be lost when scaling up.
How do you view the future in the wine industry for small-lot winemakers?
It seems as though it will only get more challenging for commercial success but maybe a little more accessible for new wineries to find their way into the market.
If you could choose another wine region to work in what would it be?
Tuscany, of course!
For more information about Sequence Wines, please visit their website or follow them on Instagram.