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Winemaking
It all starts in the vineyard
As pioneers in the Santa Lucia Highlands AVA, today we are the proud stewards of six exceptional estate vineyards: four in the Santa Lucia Highlands and two in the neighboring Arroyo Seco AVA. With a singular focus on vine balance, our critically-acclaimed Pinot Noirs and Chardonnays are born in the vineyard, and every decision we make in the cellar is focused on capturing both vineyard and vintage.
Pinot Noir is harvested at peak ripeness, then sorted and de-stemmed for a gentle press and cold soak. Wines are fermented in temperature-controlled open-top fermenters, extracting deep color and rich aromas and flavors through extended maceration. To add layers of depth, subtle flavors and texture we age our wines in a selection of barrels from the finest French oak coopers.
Chardonnay is gently pressed then transferred to barrel for fermentation. We hand-stir every two weeks to release the lees and add complexity and creaminess to the finished wine.
“To bring a great wine to life, it all starts in the vineyard. I learned long ago it’s best to concentrate your efforts there.”Winemaker Paul Clifton