Community Highlights: Meet Taylor Grant of Tresomm

Today we’d like to introduce you to Taylor Grant.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Born and raised in Los Angeles, I initially embarked on a career in the entertainment industry, working at a Talent Agency right after finishing college. However, a fortuitous opportunity presented itself when I was offered a part-time position assisting a small winery with their wine club. Despite lacking a background rooted in wine culture and never considering it as a viable career path, I found myself irresistibly drawn into the world of wine.

To deepen my knowledge and passion, I enrolled in classes and took on a second job at a wine shop and tasting bar. From there, my career took off as I immersed myself further into the wine realm. I worked as a sommelier at several renowned Los Angeles restaurants, including Osteria Mozza, Scopa Italian Roots, and Dama.

It was during my time at Dama, a Latin-focused establishment, that I crafted a wine list that showcased Mexican wines. This experience led me to venture down to Valle de Guadalupe, where I met the Magoni family. Our connection was immediate, and we joined forces to create a new wine endeavor called Tresomm. While I hadn’t initially planned on transitioning into winemaking, the decision felt incredibly right.

Although I still provide private sommelier services after bidding farewell to the restaurant scene, my primary focus now revolves around Tresomm.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Transitioning from the restaurant industry to both winemaking and sales proved to be a challenging endeavor. In the restaurant world, I was accustomed to being the buyer and the ultimate decision-maker when it came to the wine served to customers. However, stepping into the realm of selling my own product meant facing a different reality—one where I encountered rejection and heard a multitude of “no’s.” This was mainly due to the considerable challenge to persuade people to choose Mexican wine over other renowned wines worldwide, particularly those from California. Frequently, I encountered responses like, “Do they even make wine in Mexico?” Thankfully, the growing prominence of Valle de Guadalupe as a sought-after destination has significantly contributed to raising awareness about the region and, consequently, its wines as well.

We’ve been impressed with Tresomm, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Tresomm is based in Valle de Guadalupe, Baja California, Mexico producing a line-up of white, red & rose wines. It specializes in unique grape varietals that are not commonly found in the region, such as Gringolino, Falanghina, and Touriga Nacional. These vineyards were planted as part of Camillo Magoni’s experimental endeavors. The wines are organically farmed, naturally-made, small-production wines that showcase the terroir of the region.

Baja is renowned for its exquisite seafood (“mariscos”), and I have found that Tresomm’s white and rosé wines pair particularly well. However, the wines possess a versatility that pairs exceptionally well with a wide range of cuisines—not only limited to Mexican fare!

Personally, I have a preference for wines that exude elegance. The whites are made without the use of oak and showcasing a leaner and acid-driven style, especially the ‘Mezcla Blanca.’ The flagship wine that ignited it all is none other than the rosé, crafted from the Grignolino grape, humorously dubbed ‘Gringolino.’ Additionally, I am excited to announce that this year I will be introducing a new blend for the ‘Mezcla Tinta’ of Syrah and Grenache.

As an Angeleno myself, I love that the wines are more local than even the renowned wineries of Napa or Sonoma.

Is there a quality that you most attribute to your success?
Authenticity. I’m not a very good “salesperson,” but I discovered that simply sharing the narrative of my journey—how it all began, how the wines are made, and the underlying motivations—captivated the interest of others.

Pricing:

• Tresomm ‘Mezcla Blanca’ $26
• Tresomm ‘Gringoliño’ Rosé $26
• Tresomm ‘Mezcla Tinta’ $30

Contact Info:

• Website: www.tresommwine.com
• Instagram: @taylorlgrant & @tresommwine