Wonderwerk Marinara!

Meet Wonderwerk, the brainchild of high school friends Andrew Lardy and Issamu Kamide, who followed their passions all the way from Virginia to California to create something truly special. Andrew, originally studying neuropsychology, found his calling in the world of wine after realizing he craved a more tangible and artistic outlet. He moved to California, honed his skills at Fresno State's Enology program, and worked in various wineries on the Central Coast. Meanwhile, Issamu, with a background in brand management and a stint in Brazil, found his way to the wine world through regular visits to Andrew and pursuing his WSET 3 certification.

Their collaboration was sparked by a disco daydream and a question: "How could we make a wine that tastes like that?" Thus, Wonderwerk's first wine, Discovino Donna Rosé, was born. Sourcing grapes from responsibly farmed vineyards around California, Andrew and Issamu focus on unique character and sustainable practices. In the cellar, Wonderwerk embraces experimentation, crafting co-fermented wines and piquette without fining or filtration, adding just a touch of sulfur at bottling.

The name "Wonderwerk" reflects their experimental spirit, stemming from a South African cave believed to have the earliest sign of human cooking. Both Andrew and Issamu juggle full-time fermentation-related gigs alongside running Wonderwerk, with Andrew as the Head Distiller at Spirit Guild Distillery and Issamu in marketing and product innovation for a major kombucha brand.

What sets Wonderwerk apart? Their vibrant, eye-catching labels designed by friends Anton Goddard and Lana Shahmoradian, reflecting their desire to create wines that grab attention and spark curiosity.