Winemaking
-
1 of 22Harvest at our Historic Schoolhouse Begins.
-
2 of 22Cellarmaster Kyle Pritchard working the magic of Merlot on the crush pad.
-
3 of 22Chenin Blanc arriving in style. Next stop: the press.
-
4 of 22Sustainability in action: Red fruit stems headed to local farms as feed for happy cows.
-
5 of 22Crush pad magic in motion. Small glimpses of the season that makes it all worthwhile.
-
6 of 22Merlot meets the press. We tasted it, and yes, it’s delicious.
-
7 of 22Clean, clean, clean. All season long. During harvest? Even more.
-
8 of 22The crush pad is where the action is packed—but don’t be fooled, the production facility is humming just as much.
-
9 of 22Tyler Morrison, Assistant Winemaker, checking on the Cabernet right after pressing.
-
10 of 22Pressing results in beautiful wines
-
11 of 22Every tool, every corner—our production facility supports the art and science of winemaking. Just ask Marcus Rafanelli, our winemaker, and he’ll tell you all about it.
-
12 of 22Ripe and ready: these grapes are headed straight to the press.
-
13 of 22Prepped and pristine, our fermenters are ready to contain freshly pressed fruit once again.
-
14 of 22With production right at our historic schoolhouse, there’s never a dull moment around here.
-
15 of 22Patiently aging in French oak, our wines gain elegance and complexity.
-
16 of 22Our production facility is where innovation meets precision.
-
17 of 22 -
18 of 22 -
19 of 22Getting ready for bottling
-
20 of 22Rosé shines in every glass.
-
21 of 22Frenchtown Sauvignon Blanc, bottled with care and precision.
-
22 of 22Our labels reflect the legacy and craftsmanship behind each wine.
