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reached lull maturity and maximum productivity.
Hand selecting the best of the crop, David performs his wine making alchemy in a spotless winery on the ground level of a reconstructed barn. With a small crusher and bladder press, stainless steel and oak fermentation tanks, and the necessary testing equipment and supplies, David guides the fruit in the transformation to quite palatable wines. He limits production to assure the highest possible quality, and expects to produce some 500 cases of Chardonnay, Chardonnay Reserve, Sauvignon Blanc, and Cabernet Sauvignon this vear. Full vinevard
95.2%