Our wines are fermented in small open-top bins and hand punched three times a day in order to extract the flavors and color that we want to achieve. They are then allowed to finish primary and secondary fermentation in the barrel. We gently rack the wine using gas pressure to move the wine out of the barrel and then use gravity to fill the barrels back up. All our wines are unfiltered and unfined. Our hands off approach yields wine that is fruit forward, expressive and shows its “sense of place.”


2007 CALI


2007 ROSEANNE'S RED


2007 SANGIOVESE


2006 MERLOT