We set out to build our winery with two main goals — to create a facility capable of producing great wine that’s expressive of place, and to do no harm to the environment in the process.
While the 12,000 square foot winery is big, the 2-4 ton tanks are small. This means there’s no need to use chemicals, and the wine can evolve with very little intervention. We adhere to strict levels of sanitation so we don’t have to fine or filter the wines, allowing them to be a straightforward expression of the vineyard.
The solar-powered winery was built with 80% recycled steel and coupled with the highest R-Value insulation available to lay the groundwork for our energy reducing efforts. Our fermenters are located within the winery itself, rather than being isolated outside, reducing our energy consumption and allowing us to use less electricity in keeping the must and wines at stable temperatures. The building was specifically oriented to maximize our solar-power generating potential, and by working strategically with the sun to power us, and shade and night air to cool us, we’ve been able to keep our energy use quite low.
Our landscaping is comprised of native California drought resistant plants and shrubs to minimize water needs. When the plants are irrigated, they are done so with the grey water that is recycled from the winery after use. To keep brush and fire hazards at bay, our resident herd of goats (managed by herd dog Scout) roams the grounds and does the work of a hundred weed whackers.
The tasting room was built to incorporate as much of the architecture of the first winery as possible, including the gold-rush era stonework, reclaimed wood beams, and furnishings. Visitors can check out a spring wagon from the 1860s, as well as a wine press from the era.
Our 3,000 square feet of terraces provide ample tasting space, and are appointed with 2 chef’s kitchens, a wood-fire pizza oven, and 3 fireplaces.