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Winemaking

Each year the vineyard produces between two and four tons of fruit. On harvest day, the fruit is rushed to our winemaker while it's still cool. On arrival, 50% of the fruit is processed through the crusher/destemmer with the rollers on the crusher open. This removes the stems but leaves most of the berries intact. The remaining fruit is added as whole clusters. A variety of yeast strains are added to separate lots. Our favored strain is Assmanshausen (AMH) which allows expression of indigenous flora. It is considered a color friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas. All lots are simultaneously inoculated with a Malolactic culture. Punchdowns are done 3 times daily for the duration of the fermentation. This process takes about six days. Each lot is then pressed and allowed to settle for 3-4 days before being racked into barrels. Our barrels are supplied by a mix of coopers including Francois Frere and Tonnellerie Dargaud et Jaegle. The wine will rest on 50% new oak for about 18 months before bottling.

Our Winemaker

 

Kenny Likitprakong began working with our fruit in 2001. He has a Viticulture Enology degree from U.C. Davis and trained at Alderbrook Vineyards and Domaine St. George in Sonoma County before becoming the Assistant Winemaker at Winters Winery in Yolo County.

 

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