5,000 case, family run winery located in Paso Robles' Adelaide District. Minimal intervention winemaking, working with our two estate vineyards (5 acres in Adelaide District, 15 acres in Willow Creek, both farmed organically), as well as independent growers in Paso Robles, Monterey and San Benito Co.
Varieties include: Rhone (red and white) and Bordeaux varietals, Zinfandel, Petite Sarah, Alicante, Valdiguie, Cabernet Pfeffer, Negrette, Carignan, Chenin Blanc, Black Malvoisie, and many more.
Also producing hard cider from estate grown, organically farmed apples.
Multifaceted job. Duties will include:
Processing Fruit (either destemming/sorting, or foot stomping of whole bunches)
Basic lab analysis of juice and must
Fermentation Monitoring (brix and temp) and Management (punchdowns)
Pressing and Barreling of finished wine
General Cleaning and Sanitation
The winery typically processes and ferments ~45 individual lots each season. All fermentations are native/ambient/feral, and there is no use of any additions except occasionally sulphur. Concrete tanks and terra cotta amphora are utilized.
Each year, we bottle around 25 different wines, ranging from Bordeaux blends to things like a varietal Cinsualt, a Carbonic fermented Valdiguie, Rhone Blends, an Old Vine Chenin Blanc, Old Vine Zinfandel, a Mediterranean white blend, a multi-varietal red field blend, and many more. We also make hard apple cider from apples that we farm on the Ranch, and we also produce a Pet Nat every vintage. This is a good chance to see a wide array of grape varieties, produced with the minimal amount of intervention it takes to make technically sound wine.