Having made our initial 2006 and 2007 vintages offsite "custom crush" we decided we needed our own winery to gain full control and participation. We converted an existing horse barn into an elegant and efficient winery in time for the 2008 harvest. The 2,500 foot building can handle a 5,000 case harvest and comprises a tank room, barrel room, and laboratory coupled with an extensive crush pad. This optimizes quality as it allows for the picking and crushing of small lots as they ripen.
Winery procedures are consistent with our small-lot handcrafted mission. The Bordeaux varieties and Sangiovese are passed over a hand-sorting table, punched-down in 1.5 ton open-top fermenters, and then stored in French oak barrels in the cold barrel room. Our winemaking goal is to produce very high quality wine using handcrafted techniques from estate grown fruit. From the 2011 vintage forward, our wines are crafted by our new winemaker Andrew Murray in his winery.