All of our wines are made uniquely, to best express the varietal, vintage, and style.

White Wine Making 

Estate vines are all hand-harvested during the cool, early mornings of mid-late fall to ensure peak acidity and sugar levels. As they arrive at our winemaking facility, each batch is gently pressed over several hours, using a state-of-the-art pneumatic press to minimize harming the seeds, stems, and skins, which could release unwanted bitter compounds into the juice. We allow the juice to settle for 24-48 hours before racking it into its associated fermentation vessel, whether it may be stainless steel, or one of our oak/acacia barrels. Once the wine is fermented to the desired style (some are left with residual sugar for our sweet wine drinkers!) it can be racked off its lees, or will be allowed to settle and mature if in the wood vessels. Each expression is allowed to age until our winemaker, Matt, believes it is ready for bottling. For some, it only takes 9 months, but for others, that could be more than 5 years!

Red Wine Making

Similar to our white varietals, our Estate red varietals are hand-harvested during the cool, early hours of autumn. Rather than going directly into our pneumatic press, however, we choose to crush and de-stem the incoming batches, using some amount of whole-bunch fermentation depending on the vintage. After being crushed and de-stemmed, the juice macerates with the skins for a period of 7-21 days, giving energetic colors, structured tannins, and bright flavors to the juice. Fermentation occurs during the maceration period, meaning that by the end of the maceration period, the wine will be ready to drain off of the skins.
Whether it will be moved into stainless steel tanks to mature or into our oak/acacia barrels depends on the varietal, vintage, and intended style. Similarly, maturation time will vary, as Matt insists only on bottling once the wines are at their best.