Crosby Roamann is the brainchild of Sean and Juliana McBride, one a New Yorker, the other from the Midwest. Sean fell in love with wine during college, while working retail at a wine shop in Ann Arbor, Michigan, but he returned to New York to practice law. Fast forward a decade or so, and the whole family moved to Napa. Sean worked at White Rock Vineyards, where he made his first wine, later moving on to a couple of other wineries. In 2014, the McBrides purchased their winery—a then-abandoned warehouse unit in south Napa City. At the beginning, the wines were produced entirely from purchased fruit, and that remains a major focus, although the McBrides recently acquired a 4.5-acre vineyard in Carneros. There are grapes from the Santa Cruz Mountains to the Sonoma Coast coming into the winery in any given year, but the bulk of the Bordeaux varieties come from a couple of locations in Napa Valley. Somewhat confusingly, the single-vineyard wines are not labeled as Crosby Roamann but instead as "Produced and Bottled by Sean Walker McBride. The goal is to produce wine using as few additives as possible. McBride uses only indigenous yeasts for fermentation but does add an organic yeast nutrient as needed during ferment. The reds are bottled unfiltered, while the whites receive a light pad filtration for clarity. Both are bottled by hand.

https://www.crosbyroamann.com/