About Bin To Bottle
Before 2006 there was a void in the Napa Valley high end, custom crush wine making space. Bin to Bottle began by specializing in making high quality wines for 15 or so clients while providing them with a seamless, professional and enjoyable experience throughout the entire process. Exuberant client happiness has always been how we measure ourselves. Bin to Bottle has 4 partners with extensive experience in the wine and beverage space: John Wilkinson, Marco DiGiulio, Mike McLoughlin and Pat Roney.
Through the years and as we grew, Bin to Bottle expanded its client base and the size of the projects in which we excelled. In three short years we grew to serve hundreds of clients and processing 3,000 tons of fruit annually from all over Northern California (as our winery permit fortunately allows). Our emphasis on high quality/high touch production methods never varied.
In 2016, Bin to Bottle was fortunate to acquire the adjacent 20,000 sq. ft. building and 3.5-acre parcel. We set upon a plan to renovate and expand this new facility to accommodate our organic growth but to also enter an entirely new business sector: that of the adult, alternative beverage business. This is a brand new, full-service production, packaging and canning facility for ready-to-drink wine cocktails, hard seltzers, ciders, spritzers, vermouths, beer and spirits. We have an experienced team of fermentation, blending, carbonating and compliance professionals ready to deliver your next beverage project. Critical to our mutual success, the alternative beverage production is separate with dedicated equipment including tanks, pumps, mixers, filters, hoses, etc. Bin to Bottle has been leading the development of alternative, new beverage concepts with proven success on multiple large rollouts.
We look forward to welcoming you to Bin to Bottle for a tour of our amazing facility and to discuss your upcoming beverage projects.