In spring of 2007, our Vineyard Manager Phil Stevens planted our estate vineyard. Carefully selecting our rootstocks and aligning them in the proper aspect, elevation, and row orientation to provide maximum quality. The rootstocks were then coupled with the finest clones selected by the team of Hardee, Tensley, and Stevens. Medium to high-density plantings create the inter-vine competition that helps control yield. One to two acre blocks planted on 20 - 30% rocky hillsides ranging in elevation from 1,500 to 1,900 feet.
Phil uses sustainable farming practices including minimal disturbance of native flora. The site allows for little irrigation that also contributes to the amazing fruit quality. The vineyard is 100% farmed by hand. Harvest is the painstaking process of hand selecting each individual cluster at the perfect degree of ripeness.
We also grow small blocks of Grenache Blanc, Tannat, Cabernet Sauvignon, and Zinfandel.
Nearly all of our wines since 2010 have been made from 100% estate fruit, taking the quality of our wines to the next level.