The richly flavored fruit is sourced from our hillside estate in the Stags Leap District
The wine ages 33 months in 60-gallon French oak barrels
Elias Fernandez, Winemaker
Coming into this more than 25 years ago, I thought that winemaking happened underneath the roof of the cellar. Today who I am as a winemaker has umbrellaed in a big way. Winemaking starts in January with pruning and continues throughout the year. I'm not just selecting the best fruit, I'm selecting the best corks, the right barrel staves, ensuring that the bottling line is working at top efficiency. What I've also learned is to let the land dictate the best grape variety and the style of the wine that ends up in the bottle.
B.S. in Fermentation Science from U.C. Davis
Honors / Awards
"Winemaker of the Year" - Wine & Spirits magazine; inducted into the Hispanic Scholarship Fund's Hispanic Hall of Fame at The White House
When I graduated from UC Davis, I knew I wanted to work for a smaller, family-owned winery because it would give me the chance to be a "hands-on" winemaker, getting involved in all aspects of running a cellar. I had a lot of excitement getting into this career and that excitement has stayed with me.