Wine Questions

Wine Making

All our wines are small production made from ultra-premium fruit that we grow in our own vineyards or where we manage the farming of our leased vineyards.

Our vineyards are farmed to the code of sustainable agriculture using traditional techniques, based on strict control of yields by fruit removal during the growing season, manual harvests and numerous quality specific tasks that are carried out by hand throughout the year.

Little or no chemical fertilizers are used. Selection and planting of cover crops and their return to the soil provides additional organic nutrients allowing our vines to reach an advanced age and produce outstanding grapes. Read more
You can make bad wine out of good grapes but you can't make good wine out of bad grapes. Knowing how to farm to produce good grapes is one thing, having the strength and courage to execute is quite another so we own, lease or contract the land for our grapes, each site specific to a single variety.

We prefer to control the farming of our grapes with the freedom to produce lower yields with more intense flavors. To achieve this we have long-term relationships with reputable vineyard management companies who farm under our direction using our farming protocols and we constantly inspect their progress throughout the growing season.

We choose the exact point of ripeness for harvesting each variety and vineyard block so our wines can emerge as balanced and early-approachable, yet still ageworthy. Read more

Our winemaking follows a regimen dedicated to quality without any cost considerations.

Our fruit is hand picked at physiological ripeness to gain maximum depth and richness in the finished wine. Small lot production is utilized in our state-of-the-art winemaking facility so each lot receives the custom care required to bring it to full potential.

All the way through the process we pay attention to details. No additives, coloring or flavorings are used. Regular lab analysis helps us maintain stable wine chemistry and reduce dependence on harsh organic substances such as Sulfur so the wines are pure, clean, bright and balanced.
The grapes from each plot are fermented in separate five-ton, temperature-controlled, stainless steel fermentation tanks in order to preserve the identity of the terroir.

Upon completion of alcoholic fermentation, the wines are permitted to remain in contact with their grape skins for a prolonged period of extended maceration where the phenolic materials of the grape, tannins, coloring agents and flavor compounds are leached from the grape skins, seeds and stems into the wine.

The process is slow permitting the phenolic materials to pass through the cell membrane of the skins to naturally come into contact with the wine rather than being crushed in the press so we extract a greater range of flavors, enhance the body and mouthfeel and strengthen the color, complexity and life expectancy of the wine.

The free run juice and the pomace (grape skins, seeds and stems) are separated and the pomace is pressed independently in order to extract the “press wine” separately. Read more
When the wine is transferred into barrels the ageing phase commences in the cellar and takes 20 months during which the cellar master racks the wines regularly in order to clarify them naturally. No fining agents are used so the wines remain vegan.

While ageing, several tastings from each barrel are carried out. Blending takes place after the individual wines have aged in barrel for a little over twelve months and have started to show their development.

The blends are then returned to barrel for around eight months allowing them to integrate into a wine with its own unique characteristics.
All of the barrels come from French cooperage with whom we have had an association for over twenty years. Selected from two French forests, the wood is air dried and coopered over a five-year production period and finished with a special “toasting” suited to the delicate characteristics of our wines.
During the course of his business life, Bill worked with some of the major wineries around the world. In parallel he researched and developed his own vineyard management methodology focused on low-yield, high quality fruit utilizing vine stress and sustainable farming practices.

With the help of select courses at U.C. Davis and years working with several mentors, Bill developed his vineyard management and wine making protocols, incorporating an understanding of the great wines of the world, their origins and history; bringing together traditional and modern wine making techniques.

Now, more than twenty-five years later the result is a range of pleasurable, premium quality wines that have become an award-winning collection where every vintage sells out directly to the wine club members. Read more
Healdsburg is the confluence of a series of valleys which stretch out in different directions, each with its own soil structure and micro-climate. Interestingly, these valleys and the bench land that divides them provide ideal growing conditions for various different types of wine grapes.

Russian River Valley with its marine influence gives us the ability to grow Burgundy varietals such as Chardonnay and Pinot Noir. Dry Creek Valley and Sonoma Valley are ideal for the right bank Bordeaux varieties such as Merlot and Cabernet Franc while Alexander Valley and Napa Valley favor left bank Bordeaux varietals such as Cabernet Sauvignon, Petit Verdot and Malbec. The bench land favors the Rhone varietals such as Syrah and Grenanche.

Best-in-the-world quality fruit of all these varieties can be grown here and all within an hour's drive. It is the most challenging and rewarding place on earth for a winemaker and produces some of the greatest wines for wine lovers.

Wines & Tastings

Our wines are classified into four price categories, namely:

  • Legacy Wines – less than $50 per bottle - read more
  • Icon Wines – between $50 and $100 per bottle - read more
  • Reserve Wines – above $100 per bottle - read more
  • Library Wines – release price plus $10 per year for wine friendly storage - read more

    NOTE: Members receive their club discount on all wines and tastings.
  • Focus on Quality & Don't Compromise.

  • Vineyard - Ensure the right variety is planted in the right location.
  • Farming - Hand pruning, canopy and irrigation management, cluster-by-cluster fruit management.
  • Harvest - Only at exactly the right time.
  • Sorting - Only the best fruit goes to make wine.
  • Wine Making - Non-intrusive, clean, controlled process management.
  • Barrels - Correct cooper, forest, grain, toasting level, regime - new % - second % - neutral %.
  • Blending - Initial wine characteristics, target wine characteristics, history, age-ability.

    Our wines are meant to be enjoyed at the table by our club members so we are not focused on producing one "flagship" wine. We provide the same degree of focus on every single wine from Sauvignon Blanc to Cabernet Sauvignon that's why they all taste like "flagship" wines. Read more

  • Our employees are an integral part of our business . . . Every job is important, every employee is important . . . We teach them and they define us . . . We reward them - but we do not ask them to compete . . . Their job is to make sure every visitor has a great experience with our wines and our lifestyle . . . They become part of our enlarged family of employees, club members and family members . . . It's just that simple! Read more
    To ask us a question Email Us