It has always been the intent of Loxton Cellars to produce hand made wines that show balance and a sense of place and to produce the best wines possible without compromise. The first wines were made by Chris Loxton in 1996 and production is now around 3000 cases. It is now a working winery in the heart of Sonoma Valley where visitors can relate how the wine tastes with how and where they are made and by whom. While the focus has been Syrah and to a lesser extent, Zinfandel, small quantities of other wines are made in cases where exceptional fruit has been able to be sourced. In all cases, the emphasis has been on great vineyards that are able to express the varietal and the sense of the place where grown, so that the wine, in essence, makes itself. The winemaking is meant only to interpret that place and variety. To that end, the wines are made as naturally as possible and in a non-interventionist manner as possible.
Loxton Cellars continues a family business and Chris is the fourth generation involved with grape growing. The previous three generations have owned the family vineyard at Moorook in the Riverland of South Australia, with the grapes sold to local wineries or used for dried fruit production. Following a foray into academia, with post-doctoral research in physics at Penn State and Arizona Sate and a real job at The University of Illinois, he landed in California, which is now home. After study at UC Davis, harvest experience was gained at Quivira, St. Hallet in the Barossa Valley and Sonoma Cutrer before working at Wellington Vineyards in Glen Ellen.