Jericho Canyon Vineyard
Winemaking

Our goal each vintage is to make a wine that is true to Jericho Canyon Vineyard.  Looking for maximum flavors, we work closely with our winemakers to determine when to pick the grapes. Because of the hillside location in the canyon, our grapes typically ripen later than the fruit on the valley floor. This means we often let the fruit hang into late October or early November. Although this heightens the stress for us, it allows the grapes additional time to develop the flavors which distinguish the Jericho Canyon Vineyard wines.

Once we have picked, sorted, and destemmed the fruit, it is cold soaked for several days. We then slowly raise the temperature for maximum extraction. The juice is fermented with native yeasts and blended early in the Bordeaux tradition.  After barrel ageing for approximately 18-20 months in 50% new French oak, it is bottled without filtration. Following bottling, the wine is aged another 10-12 months before it is released to our mailing list.  Because the tannins are supple, it is ready to drink immediately; however, these same tannins give the wine sufficient structure to cellar well for many years.