Reds Crushing Grapes
Extended Cold Maceration
Cool wine making in Paso Robles: Picking in the vineyards during cold pre-dawn hours, Crushing grapes for the cold soak helps extract deeper, softer tannins. Producing a silky mouth feel, richer color, and lush fruit tones
Native Fermentation
Paso Robles vineyards, grape varietals and each vintage have a unique microflora fingerprint. Wine Making with wild yeast fermentation is the most honest reflection of this terroir.
Barrel Aging
French wine making calls it élevage. What happens to the wine between fermentation and bottling. Our wines age for about 36 months in new and neutral French oak barriques and hogsheads. Never racked off the lees. Allowing flavors and structure to integrate and mature.