The 247 acre estate is home to twenty acres of noble vines, an olive orchard comprised of four Tuscan varieties, with the balance of the estate an ecologic preserve filled with porcini and chanterelle mushrooms, deer, wild boar, and other wild life.
The lean volcanic soils regulate growth and add complexity to the wines. Grapes grown at such high elevations produce wines of elegant and subtle character.
The vineyard is "our soul" and the winery is "our heart". Vines are tended by hand, gently nurtured from bud break in the spring to harvest in the fall, under the direction of Vineyard Manager and Winemaker, Emmett Reed.
Harvested in the cool morning air, fruit is gently processed, and fermented in small lots with manual punch downs to develop soft tannins and rich flavor profiles.
All red wines are aged from 18 to 24 months in French oak and bottled at the winery.
Our dedicated hospitality team is knowledgeable in all phases of the vineyard and winemaking process, a benefit which is shared in our tasting room and with our wine club members. Our tasting rooms – at the Estate and in Healdsburg offer an ideal environment for wine enthusiasts to sample from ten wines and to enjoy our wine and food pairing.
And don't miss our estate grown olive oil.