Posted on April 21, 2021
NAPA, Calif. (April 21, 2021) Winemaker Josh Phelps, owner of Grounded Wine Co.and producer of premium California, Oregon and Washington wines, is pleased to introduce “Space Age Rosé Spritz,” a new naturally flavored wine spritzer.
Grounded Wine Co. is an All-American grass roots project grounded in heritage, soil and simplicity – producing terroir-driven wines that are intriguing, balanced and accessible. Based in Napa Valley, Phelps crafts wines for a new generation of wine drinkers using select sustainably-grown fruit from trusted farmers in California, Oregon and Washington. In recognition of his fresh approach and industry leadership, Phelps has been named to Forbes’ 30 under 30 list, along with Zagat’s 30 under 30 and Wine Enthusiast’s 40 under 40.
Posted on April 12, 2021
NAPA, Calif. (April 12, 2021) – Winemaker Josh Phelps, owner of Grounded Wine Co. and producer of premium California, Oregon and Washington wines, is pleased to announce further development of the Grounded Wine Co. sales team. With more than three decades in pivotal distributor roles, Sheldon Alexander joins Grounded Wine Co. as Vice President of National Sales. Alexander will continue to shape the newly developed internal sales team for Grounded Wine Co.
Grounded Wine Co. is an All-American grass roots project grounded in heritage, soil and simplicity – producing terroir-driven wines that are intriguing, balanced and accessible. Based in Napa Valley, Phelps crafts wines for a new generation of wine drinkers using select sustainably-grown fruit from trusted farmers in California, Oregon and Washington. In recognition of his fresh approach and industry leadership, Phelps has been named to Forbes’ 30 under 30 list, along with Zagat’s 30 un
is helping feed thousands in nassau. joining me on the phone is josh phelps for world central kitchen. josh, good morning. thanks so much for taking the time this morning. i know you re doing a lot of important work there. 500,000 meals delivered so far in the bahamas. how are you managing that? well, we haven t got to 500,000 meals yet, but our goal is to get up to around 40,000 a day. we ve been there three or four days before the storm since we had a team tracking in puerto rico. of course we activate during hurricane maria. and then we followed the storm to florida. we were all set up along the whole eastern seaboard down to miami. when we realized that the bahamas were going to bear the brunt of the storm at its most powerful state, we moved the team over here. by being here a few days early,