With our production of only 500 cases per year, we are able to have a very hands-on approach to our wine making and picking process. With the beginnings starting in the vineyard, we are able to pick the fruit when it is at perfect ripeness for our wines. We handpick by rows, not blocks. This gives us complete control over fruit quality.

During harvest the fruit is taken from the vineyard directly to the winery. Here, it is crushed, de-stemmed and transferred into stainless steel tanks for primary fermentation. During fermentation we implement a pump-over process that allows the juice to have a longer and more thorough contact with the skins, providing a rich dark color with balanced tannins in our wines. This may sound like a lot of touching of the juice, but we believe that being able to do more manual operations -vs- automated is a benefit to producing small batches of quality wine, hence being able to produce premium wines.

After fermentation, the Must is hand transferred to the bladder press. Here, we are able control the press pressure of every batch to obtain the desired results. After Press we transfer the wine into small stainless steel tanks where it is then racked and transferred into oak barrels.

Currently, we use a combination of both French and American medium and heavy toasted barrels in our aging process.  Every vintage is aged on 100% new oak.  The barrel selection process is done after harvest and is based on blending and matching the characteristics of both the fruit and selected oak.

If you would like more information about our fine wines, please contact our winemaker Greg Chambers.