John Lockwood is the driving force behind Enfield Wine Co., a boutique California project he co‑founded with Amy Seese in 2010, making it his full‑time endeavor by 2013. Though he had no formal winemaking degree, Lockwood’s path into wine began somewhat circuitously—after high‑school work in vineyards and a stint apprenticing as a luthier (guitar builder) in Oakland, he was drawn into viticulture when he met grower David Mahaffey and helped at Heron Lake Vineyard. From there he gained hands‑on experience working harvests with Ted Lemon at Littorai, Bodegas Melipal in Argentina, and later with Ehren Jordan at Failla, where he managed Sonoma Coast and Russian River vineyards.

At Enfield, Lockwood pursues a “minimalist” philosophy: he works primarily with small vineyards and independent growers, seeks out distinctive soils and sites, uses native yeasts, employs moderate oak, and generally interferes as little as possible in the cellar. He and his team aim to make wines that convey a strong sense of place, architecture, and transparency—wines that are not over‑polished but allowed to speak of their origins. Because Lockwood owns no large estate vineyard, Enfield sources fruit widely across California's less heralded sites—from Wild Horse Valley to Fort Ross, Amador, Sonoma, and Napa fringes—and works closely with growers to realize the potential of each site. In a relatively short time, Enfield has earned a reputation for elegant, expressive wines that balance freshness and depth, carving out a distinctive niche in California’s “new style” movement.

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