Building the new wing helped free up floor space for this years Innoculation and punch downs. This will make it far easier for inventory as well. It also provided us with a bit more crush pad space for destemming, bin storage, and clean up. We moved all of the 05 juice still in barrel into the bottle storage so we could raise the temp in the intermediate room (barrel room) to finish out the secondary fermentation of the 06 fruit in barrel. It’s nice to have the flexibility of 3 separate temperature zones.


Your Cart is empty

Shop Wines