Situated in the Tongva Hills of Los Santos, our esteemed winery, presided over by proprietor Liam Crawford, benefits from the natural environmental wonders of its location.
We take pride in our meticulous approach to harvesting grapes, each one hand-picked directly from the vineyards. Our wine-making products, allied with world-class laboratory services, are supplied by the top-notch manufacturer specializing in native yeasts, the variance of which hinges on the type of grape.
The fermentative process, completed by hand, typically transpires in global macro bins or stainless tanks. This choice is subject to factors such as the length of the harvest, the grape variety, and the stylization of the wine.
In our commitment to maintaining the unique bouquet and flavor profile of our wines, we refrain from the infusion of additives. However, the bottling process does call for the addition of select stabilizers, to preserve the quality of the wine and bolster the longevity of its cellar aging potential.
The red and white wines we produce often mature in American oak barrels, which impart a gentle hint of oak to the flavor, adding a layer of complexity. These barrels are procured from a limited area in Sandy Shores, encompassing a regulated forest of less than 50 square miles. Furthermore, we utilize neutral barrels for storing and blending newly oaked wines.
For certain grape varieties, we undertake the practice of aging our wines for an optimal period extending to six years, thereby ensuring their perfect maturity.