Grower and wine maker Peter Hoffman grew up in Rancho Cucamonga, in a historic wine producing area where the once thriving vines were ravaged by Pierces Disease. To realize his dream of owning a winery, he had to leave, first studying viticulture at Caly Poly San Luis Obispo and working as a vineyard manager around Santa Barbara before heading further north to Napa. That’s where he grows grapes at Hoffmann Family Winery and produces Bordeaux-inspired wines under the Aum label. In case you’re unfamiliar with “aum,” it’s the metaphysical belief about “seeking universal truth through simple practices that tie into its fundamental ideology of connecting the body with the infinite spirit of the universe.”

The wines that Hoffmann produces will be flowing on June 19 at the fourth annual Calabasas Malibu Food & Wine Festival. Calabasas Inn is hosting over 100 wineries, breweries and spirit brands. Food comes courtesy of Tyler Cyre (The Restaurant at L’Ermitage Beverly Hills), influential Thai chef Tommy Tang, Chef Frania Mendivil (Beverly Hilton), Tom O’Brian (Calabasas Country Club Restaurant), Ladyface Alehouse & Brasserie, Gladstone’s Malibu, Pink’s Hot Dogs and more. All proceeds benefit the Alzheimer’s Association and the LA County Sheriff’s Department. In the meantime, let’s get to know Peter Hoffmann and Aum Wine Cellars better.

WINERY NAME: Aum Cellars
LOCATION: Napa, CA
OWNERS: Hoffmann Family
GROWER & WINE MAKER: Peter Hoffmann
YEAR FOUNDED: 2003

What’s your first wine memory?

I grew up in Alta Loma (Rancho Cucamonga). The first California wineries are from this region. I remember playing in the Carrari vineyard and picking grapes. My father and I even played around with making wine.

When and why did you make your first wine?

I learned to make wine at Cal Poly San Luis Obispo (94). I made my first barrel in 1996. I was a vineyard manager in Santa Barbara region for a few different wineries. I got fruit from one of the vineyard and made a barrel of Cabernet.

What’s a wine trend that you’re excited about, and why?

Low alcohol wines. I believe wine and food should be together. Wine enhances the food and food enhances the wine.

How much value do you see in rating wines using a 100-point scale?

It’s valuable because it gives you a perspective of the wine with out tasting it.

If you could only drink one more bottle of wine, what would it be and why?

Lafite Rothschild’s 1986 Cabernet Sauvignon. The taste of this wine still lingers in my mouth.

What food would you pair with the wine?

Organic cream based risotto with asparagus and a braised red meat with green beans, topped with fried onions.