To be able to capture all the nuances and unique characteristics of our 800 acres of vines, we built a new winemaking facility at Terra d’Oro 20 years ago. This space was carefully designed to allow us maximum flexibility in every stage of winemaking, offering us the time, space and tools to unlock the potential of each acre of our vineyards.
It boasts fermenting capacity for up to 700 tons of fruit —ample room for being able to harvest and ferment fruit at its optimal ripeness, rather than when we have space for it—and a humidified barrel aging facility holds up to 6,000 barrels.
That space is what allows us to work small when making the wine: half-ton basket presses, small-lot bin fermentations and plenty of barrel capacity allow us to crush, ferment and age the wine in small individual lots, then craft the perfect blends from those.
The right technology and a well-designed facility are important for good wine, but as our general manager notes:
“If you don’t have a great winemaking team, you can’t make great wine. Emily Haines, our vibrant, talented and intelligent winemaker, and Cooper Carter, our intuitive, hardworking and keen assistant winemaker, are absolutely critical to the winery’s success.”— Jeff Meyers, Vice President & General Manager