In 2008 we moved our winery to a new, larger location in North Boulder that allows us to have our tasting room and winery in the same location. More space provided us room for more fermentation tanks and more barrels so we were able to significantly expand our wine making capacity.
Making the wine.
Once the grapes are harvested, they are stored in a cooler before they are trucked from Palisade to Boulder where we crush and destem them. White grapes, such as Chardonnay and Riesling are pressed immediately and then transferred into steel tanks for fermentation. Half of the Chardonnay is aged in stainless steel tanks and the other half in new French oak barrels. Red grapes ferment on the skins for color extraction for a week before they are pressed and transferred into stainless steel tanks. As the red wines ferment on the skins, the skin cap needs to be punched down and turned over several times daily. All red wines are transferred into oak barrels after they are settled. We use both French and American oak barrels. Due to Colorado’s arid climate, wine evaporates regularly and we need to make sure that the barrels stay topped off. Before bottling, the wine is cold-stabilized.
Making wine is an art and a science. For us the art is the attraction and the opportunity to craft something new each season given the variables of the growing season, adjustments in the fermentation or aging techniques. The goal is to make a wine that is true to its varietal character and approachable now, but also cellars well for later enjoyment. And of course 100% Colorado Grown. People talk about our wines as being in-between “Old World” and “New World”.