An imposing redwood and stone barn structure nestles into the hillside only a few hundred feet from crashing waves. Bonded in 1988, the cellar contains French, Hungarian and American oak barrels and specialty equipment suited to our small production operation such as Italian water bladder presses, small lot open fermenters and a portable grape receiving system. Magical forces come into play; waves crash into sea caves under the cellar, naturally filtering wine sediment and salt from sea air deposits on barrels accelerate osmosis, creating viscous and dense wines. Gray whales, on their migratory route to and from the Gulf of California, spout and breech a few hundred feet from our door.
Believing vines grown on the edge of their zone of adaptability yield superior fruit, the estate vineyard is planted to two acres of Pinot Noir overlooking the Pacific Ocean which struggle to ripeness late in the season. Grapes are acquired from old-vine Mendocino vineyards belonging to friends like the Barra, Venturi, Bartolomei, Cinquini, and Palini families and located in warmer inland areas around Calpella, Redwood Valley, Hopland and Ukiah Valley.
Since the beginning, we have employed the tribal experience when making wine. During the year we invite our customers to return to the winery during crush or a bottling weekend, and become part of the winemaking experience. It is our wish that the winery become something real, a part of their lives. That means they donate a day's labor to the cause, and in exchange spend a weekend camping on the bluffs, dining together with our families, building bonfires and saunas in the evenings; basically a weekend of enjoying each others company and the shared love of the magical process to which we lend our hands.