Muto 'Close Contact' 2025

Patchouli
Tropicana
Pineapple on pizza

Left to macerate for three weeks on skins, pressed with full solids to tank for wild fermentation, then matured on lees for six months.

Muto is a family affair, started by me, Waldo, together with my wife Ally, and my parents, Connie and Chris. My journey into wine began in retail, while I was studying Graphic Design. What started as a side gig turned into a decade in the wine industry—but the urge to create something of my own never left.
It all began in our suburban garage, making small batches and processing just a little more fruit each year. In 2019, that dream took root when we bought our farm and converted the old shed into the winery we call home today.