09.18.2009
We picked over 10,000 lbs. of Chardonnay and Pinot gris September 12th/13th. During those 2 days, over 30 volunteers helped us out with picking, processing, and celebrating the event.
The Chardonnay grapes were perfectly ripe at 24 brix, or about 24% sugar. Once pressed, we had roughly 700 gallons of Chardonnay juice, which is currently fermenting [...]
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05.15.2009
In 2008, we converted a pole barn on the property into a 4500 square foot processing facility and cellar. We installed a ground source heat pump for our heating and cooling system. The indoor crush pad is built up 15 feet to utilize gravity during processing, which has less impact on the grapes.
Our first crush [...]
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