Each day during crush, our fermenting grapes are punched down by hand - and when fermenting is done - bucketed into a press to separate the wine from the solids. We then pour the wine into barrels and tanks to start the aging process. After years of care, the wine is filtered and bottled by us with the help of friends and family.
All of this could be accomplished mechanically, but as a boutique winery we believe that our hands-on approach gives us the ability to check the quality of our wines and process every step of the way.
As a boutique winery located in the Sierra Foothills of California, our mission is to make premium wines from grapes grown in our vineyard at an elevation of 2000 feet. We have created a selection
of wines suited to varied palates by harvesting our estate grapes,
as well as sourcing grapes from other
Fiddletown AVA vineyards.