Terroir can be translated as a sense of place – it is the view that the land from which the grapes are grown imparts a unique quality that is specific to that locale.
Sitting at the base of the Blue Ridge Mountains, the vineyard blocks are located between 780 and 820 feet above sea level. Dyke silt loam soil nurtures the fruit and a fractured gravel subsurface provides superior drainage. This is particularly beneficial during challenging, wet seasons and aids in maintaining good concentration, ripeness, and balanced acidity. Throughout the year the vineyard is tended by hand. Leaf pulling, pruning, canopy maintenance, green harvest (limiting the crop to about four tons per acre), and harvest is done by hand. We are proud to utilize best management practices that avoid soil degradation and express the terroir in our grapes.
The 2000 vintage was our first with just 480 cases and the vineyard was just over eight acres. Today, the winery produces just over 10,000 cases of wine per year and the vineyard has expanded to 31 acres. All of our fruit comes from the Monticello American Viticulture Area (AVA).