Grapes & Winemaking

From growing grapes to pressing freshly harvested fruit right off the vine, fermenting, barrel aging and bottling, we do it all. We specialize in small batch, hand crafted wines with distinction. Our dry red wines are fermented on the skins, releasing the rich flavors hidden in the skins and then after fermentation, the resulting new wines are put into Oak Barrels. The marriage of dry red wines with oak barrels softens the tannins and allows the wine to develop to its full potential. Our dry white wines are cool fermented in temperature controlled stainless steel tanks to preserve the natural fruit flavors and accent the upfront aromas.

From our sweet wine selection, our process limits oxygen exposure and results in delicious and fruit forward semi-sweet and sweet wines, from whites to dark reds, these wines are bold and full of flavor. All of the grapes we use are grown within 5 miles of the winery where we can keep a close eye on every step, from bud break in early May, grape bloom in June, veraison around the end of August and on to harvest in September and October. Because our winery is surrounded by 10,000 acres of grapes in our county, we can receive fresh grapes within an hour of when they were picked and control every step of the process, minimizing oxygen exposure and maximizing the quality of our wines.