I’m Tyler Wister, a Felton native and a vineyard manager who started making wine from the fruit I farm. Full Circle is that idea taken all the way: grow it, make it, pour it.

I grew up camping all over California and spent years as a Boy Scout, so being outside was always home. Horticulture and solar-design classes at Cabrillo College pulled me toward farming, and from there I went deep into organic farming, biodynamics and permaculture, including a year-long course at the Regenerative Design Institute in Bolinas.

For years my day job was social work, supporting people with developmental disabilities. Then in 2016 a friend asked me to help with harvest at Roberts Ranch in Ben Lomond. I took a week off and never really went back. I learned the cellar as a cellar rat for Ryan Beauregard in 2018, then moved my barrels to John Benedetti’s Sante Arcangeli winery, where I still work and make my wine. Since 2020 I’ve managed Lester Family Vineyard in Corralitos, and in 2025 I released the first Full Circle wines.

Why Full Circle. I was already growing the fruit and wanted to see it through to the end. To me, wine is a closed loop: a vine turns sunlight into fruit, the fruit becomes wine, and the wine ends up in your glass. The dandelion on the label is one I photographed up close while mowing the lawn. There’s beauty everywhere if you look closely.

How I make the wine. I’d rather spend my time in the vineyard than in the cellar. I pick on the early side for freshness and bright acidity, ferment only with native yeast, use plenty of whole cluster (well over half in the Pinot and Syrah), and age in neutral oak or concrete. The goal is a wine that tastes like the place and the year.

The vineyards. Pinot Noir and Chardonnay from Lester Family Vineyard in Corralitos. Syrah and Grenache from the old, own-rooted Zayante (Green Earth) vineyard in Felton, planted by hand by Greg Nolten. Chardonnay from Split Rail.