Photo by Jon Hooten—yes, the guy with the iPhone pretending to be Annie Leibovitz
meet the "brains" behind the operation
(And yes, they occasionally use them)
Eric Lyman and Jason Hooten have been partners in crime (the legal kind… mostly) for over 30 years. Their friendship began in the glamorous world of pharmaceutical manufacturing at Dey Laboratories in Napa, California—where dreams go to die and friendships go to ferment. In their early twenties, they bonded over a shared love of live music, long lunches, and mastering the fine art of looking busy while doing very little.
After seven years of climbing the corporate ladder (which was more like a step stool), Jason peaced out to finish his bachelor’s degree at Sonoma State, presumably because he wanted to add “B.A.” after his name on business cards. Eric, ever the late bloomer, eventually followed suit—though he traded big pharma for big tannins, enrolling in enology and winemaking because someone told him it involved “drinking for credit.”
Fast forward a few years, and fate (and probably a few empty bottles) brought the duo back together in the wine industry. They decided it was high time they combined their two true passions: music and fermented grape juice. Thus, Gangster of Love was born—a wine brand that’s one part rock ‘n’ roll, one part Rhône, and all heart.
Their flagship wine? A bold, swaggering GSM Rhône-style blend of Grenache, Syrah, and Mourvèdre that’s smoother than a Marvin Gaye chorus and sexier than a leather jacket at a dive bar. Their 2018 and 2019 vintages scored a whopping 95 POINTS from Bonfort’s Wine & Spirits Journal, DrinkMe Magazine, and the well respected, Christopher Sawyer because apparently critics enjoy drinking dangerously, too.
So, whether you’re a wine snob, a music lover, or just here for the name, Gangster of Love is proof that when you mix passion, friendship, and just the right amount of rebellion—you get one hell of a bottle.
Our philosophy
“From vine to vino, we craft each bottle with the kind of love and hustle you’d expect from true wine gangsters—smooth, bold, and always a little extra.”
Our technique
“Once harvested, our grapes get the spa treatment—cold-soaked and fermented by the native yeast that shows up uninvited. Then it’s off to French oak for a 28-month beauty rest before bottling, unfiltered—because we like our wine as raw and real as our sense of humor.”
Green practices
“We keep it classy in the vineyard—sustainably farmed, hand-harvested, and obsessively sorted like it’s auditioning for wine’s next top model. Then we let ‘organic’ winemaking do its thing, because nothing says ‘gangster’ like respecting Mother Nature (and avoiding unnecessary chemicals).”
winemaker. veteran. fermentation wizard. occasional overachiever.
Eric Lyman’s journey into the world of wine began the same way many great adventures do—with a stint in the U.S. Navy and a detour through pharmaceutical production. Yes, before he was making award-winning Syrahs, he was making… drugs. Legally. For other people. We think.
In 2009, Eric had a midlife epiphany (or maybe just a really good glass of Zinfandel) and decided to go back to school for fermentation science and viticulture—because nothing says “career pivot” like swapping pill bottles for Pinot. Since then, he’s been knee-deep in grapes and glory, spending the last 12 years at Judd’s Hill Winery as the Head Winemaker and Cellar Master—which is a fancy way of saying he’s the guy responsible for turning grapes into liquid gold.
His wines? Let’s just say they’ve gotten some attention. We’re talking 90+ points from Robert Parker and James Suckling, plus more gold medals than a Russian figure skater at the Olympics—all courtesy of the San Francisco International Wine Competition. Not that Eric would ever brag. (He totally would.)
Today, he continues to craft wines with depth, character, and just a hint of rebellion—because boring wine is for boring people.
beverage industry veteran. distiller of lost dreams. purveyor of liquid happiness.
Jason Hooten has been in the adult beverage industry for over 25 years—which is just a classy way of saying he’s spent most of his adult life professionally drinking, but with spreadsheets. His journey began after college, when he joined the beer world, working with iconic breweries like Newcastle and Firestone. Because what better way to apply a college degree than to immediately return to your natural habitat: beer.
But Jason wasn’t content just cracking cold ones—he wanted to create them. This led him deeper into the fermented arts and eventually into commercial distillation, where he spent six years making high-proof magic as one of the co-owners of Raff Distillerie in San Francisco. If you’ve ever wondered who thought up gin in an absinthe bottle or rum with a pirate problem, it might’ve been him. He won’t confirm or deny.
Jason founded Prolific Beverage in 2012, a name that sounds suspiciously like a hydration company but actually represents his current empire of delicious chaos. Through Prolific, he produces ONE FLOCK Wines (bird-themed and bold) and Andrew Cotti Wines (elegant, rooted in legacy, and slightly less bird-themed). Basically, if it’s in a bottle and makes your Tuesday night better, Jason probably had something to do with it. His passion lies in creating beverages with soul, stories, and just enough kick to remind you you’re alive.
When he’s not running a wine brand, managing a beverage company, or reminiscing about the good old brewery days, Jason can usually be found sampling something in a glass, talking about yeast like it’s a trusted business partner, or reminding people that yes, he really does this for a living.
supreme commander of chaos and questionable decisions
Meet Ozzy: a 45-pound meat ball with legs, an English bulldog built like a potato with teeth, who somehow ended up in charge of Gangster of Love Wines. He barks at shadows, snores and farts through meetings, and has absolutely no idea how wine is made—but make no mistake, he runs the damn place. Jason and Eric? Just two unpaid interns with opposable thumbs.
His resume includes “Chased a Butterfly Once” and “Can Identify Cheese from 200 Yards.” When guests arrive, he greets them with unprovoked barking and demands belly rubs as payment. He’s never filed a report, answered an email, or lifted a paw—yet somehow, he’s the only one around here anyone listens to.