Current Release

In our Estate Vineyards

Fall is by far the busiest time of year in our vine­yards as we are har­vest­ing our 150 acres of bio­dy­nam­ic grapes. Our vine­yard crew hand­picks the grapes from both of our vine­yards overnight, start­ing around 10pm and con­tin­u­ing until day­break. They pick at night to avoid the intense day­time heat and to ensure the grapes arrive at the win­ery cold and in good con­di­tion come morn­ing. They will pick any­where from a cou­ple of tons to up to 25 tons per night, depend­ing on how the grapes are matur­ing and what the weath­er fore­cast looks like. Our vine­yard crew has the impor­tant job of being our first select­ing only the high­est qual­i­ty clus­ters to be turned into wine. 

Inside our Winery

All our wines are craft­ed through small lot wine­mak­ing in order to cap­ture the indi­vid­u­al­i­ty of each block on both of our vine­yards. As the dif­fer­ent grape vari­eties arrive to the win­ery crush­pad, we keep the var­i­ous blocks, clones, and root­stocks sep­a­rat­ed dur­ing the wine­mak­ing process. We then blend our wines from this col­lec­tion of small lots so that each wine has more depth and dis­tinct lay­ers of flavor.

Our white wines are made by fer­ment­ing grape juice:

1. Grape clus­ters are put direct­ly into the press and pressed for their juice. 

2. The juice is put into stain­less steel tanks/​barrels or old­er oak bar­rels, where it set­tles and is clarified.

3. The fer­men­ta­tion begins slow­ly at a cool tem­per­a­ture, tak­ing between two to four weeks depend­ing on the vari­ety and what it’s fer­ment­ed in.

4. The wine ages for between five to eight months and is then bottled. 

Our red wines are made by fer­ment­ing the grapes them­selves, not the juice:

1. Grape clus­ters are put on a con­vey­er, where they are exam­ined for over­all quality.

2. The clus­ters fall into a destem­mer, which sep­a­rates the berries from the stem, and then the berries fall through a mul­ti-lay­er berry sorter, which takes out jacks and under­ripe berries. 

3. The grapes are put into a box or tank where they will soak for three to five days, depend­ing on the variety.

4. We add some heat to the tank or move the box into the sun­shine, where warmer tem­per­a­tures will kick off 
the fer­men­ta­tion process. 

5. The red grapes fer­ment on the skins in these tanks/​boxes for as lit­tle as 12 days or as many as 21 days. We will pump over the tanks and punch down the box­es one or two times a day in order to break-up and 
sub­merge the cap (grape skins and seeds) into the wine.

6. Once fer­ment­ed to almost dry, we drain the tanks/​boxes in order to get the free run wine, which is the high­est qual­i­ty wine. 

7. The tanks/​boxes are drained into the press and a gen­tle press begins. This first press wine is usu­al­ly com­bined with the free run wine. We con­tin­ue to press the grapes for sev­er­al cycles, until all of the wine has been 
extracted. 

8. The wine is put into oak bar­rels, where it will age for any­where between 10 to 30 months before being 
bottled.

Visit Our Working Winery Estate

The months of Sep­tem­ber and Octo­ber are an incred­i­ble time of year to vis­it our estate in Los Olivos; the vine­yard is full of beau­ti­ful grape clus­ters, and you walk right next to our win­ery crush­pad on your way to the tast­ing room, so you’re bound to see our wine-mak­ing team in action. 

You can book your reser­va­tion here or call us at 805−688−8664 ext. 200. We are open for wine tast­ings and gaze­bo reser­va­tions dai­ly, and look for­ward to see­ing you soon!