Week 0001/07
Pick Your Style
45 min · with a guide
Sit down at the tasting bar and taste your way to a decision. Big red, crisp white, something off-dry — we help you match a juice to how you actually drink.
8 weeks · 30 bottles · From $14 / bottle
Make it yourself,
properly made.
Wilder Row is a make-your-own-wine shop. You choose the juice, pitch the yeast and bottle the batch on our equipment — we handle the sanitising, the chemistry and the waiting in between.
The Eight-Week Calendar
Eight weeks, seven steps
You only need to be here for three of them. Here’s exactly how a batch goes, from first taste to your name on the label.
Week 0102/07
Start Day
23 L must · 1 hr
You pitch the yeast yourself. We handle the sanitising, the hydrometer maths and the paperwork, and your carboy goes on the rack with your name on it.
Weeks 01 — 0303/07
Fermentation
68—72°F room
The loud part. Airlocks ticking all down the wall, the whole shop smelling like bread and berries. Drop in any time to watch yours work.
Week 0404/07
Racking
1.000 SG or lower
Off the gross lees and into a clean carboy. Ten minutes of your time — or leave it with us and we'll rack it for you on schedule.
Weeks 05 — 0705/07
Clearing
Cellar held at 60°F
Nothing to do but wait while it drops bright. This is the stretch that separates a decent batch from a homemade-tasting one, so we don't rush it.
Week 0806/07
Bottling Day
30 bottles · 90 min
Book a bench, bring two friends. You fill, cork and shrink-cap the whole batch on our equipment — the best hour and a half of the process.
Week 0807/07
Your Label
Designed in-shop
Wedding date, dog's face, an inside joke nobody else will get. We print and apply it while you wait, then you walk out with a case of your own wine.
Drag or swipe through the batch →
The Shop
A winery you can borrow for eight weeks.
Marta Okonjo-Rowe spent nineteen years making wine for other people’s labels. In 1998 she opened a room on Wilder Row with twelve carboys and one rule: anyone should be able to make a wine they’re genuinely proud to pour, without owning a single piece of equipment.
The juice comes from growers we visit — Okanagan, Lodi, Tuscany, Marlborough — pressed and chilled, never from a powder. Everything after that happens in this building: 240 carboys on the racks, a temperature-held clearing room, and a bottling bench you book like a table.
You do the fun parts — pitching, tasting, bottling, arguing over the label. We do the sanitising, the hydrometer readings and the four texts reminding you it’s ready. Nobody has ever taken home a bad batch. We’d tell you if you were about to.
- 1998
- Doors open
- 240
- Carboys on the rack
- 11,400
- Batches bottled
The Batch List
Six batches. All of them yours.
Price is the whole batch
30 bottles, corks included
8 WEEKSWillamette Pinot Noir
$395OREGON JUICE · 13.1% ABV · 30 btl
Cranberry skin, wet stone and a little woodsmoke. The batch people are most nervous about and most smug over once it's in the bottle.
6 WEEKSUnoaked Chardonnay
$285BEGINNER · 12.6% ABV · 30 btl
Green almond, lemon pith and a saline edge on the second sip. Fast, forgiving and the one we hand first-timers who say they don't like Chardonnay.
16 WEEKSBarrel-Aged Syrah
$465ADVANCED · 14.0% ABV · 30 btl
Black olive, violet and cracked pepper, with eight extra weeks on French oak staves. The long one. Start it in autumn, open it at Christmas next year.
5 WEEKSDry Provence Rosé
$255SPRING BATCH · 11.8% ABV · 30 btl
Rhubarb, blood orange and a dry, chalky close. Book it in March and it's on your porch by May — our single most repeated batch.
10 WEEKSBuild-Your-Own Blend
$440BENCH SESSION · 13.4% ABV · 30 btl
Ferment three lots, then sit down with graduated cylinders and blend your own house red. Includes a two-hour blending session with a winemaker.
6 WEEKSOff-Dry Riesling
$265CROWD PLEASER · 9.4% ABV · 30 btl
Quince, honeycomb and enough acid to keep the sweetness honest. You call the final sweetness at bottling, which is a genuinely fun decision to own.
The Shop Floor
Come start a batch in the room it’ll live in.
Start days run about an hour at the long walnut table: taste three or four juices, pick yours, pitch the yeast. Bottling day is booked separately and takes ninety minutes — bring friends, we’ll open something while you fill. Six benches only, so reserve ahead.
Book a Start Day$25 tasting fee · credited to your batch
Hours
- Tue — Fri
- 11:00 — 19:00
- Saturday
- 10:00 — 18:00
- Sunday
- 11:00 — 16:00
- Monday
- Closed · racking day