Sustainable for over two decades, our 125-acre vineyard has been certified sustainable throughout the SIP Certification Program (Sustainability in Practice).
The Chardonnay vines were planted over 40 years ago as one of the first three vineyards established in the Edna Valley. The vines clone is the historical Wente clone planted on their own rootstock. Today, it is the oldest commercially producing Chardonnay vineyard in the valley. The old vine Chardonnay provides intense concentrated flavors due to its small yield and deep root system.
Our Riesling clone originates from the Rhine region of Germany and was imported thru a nursery in Upstate New York. Ultimately the vines were shipped from New York to Wolff Vineyards. The vineyard block is located on a slope and impacted by coastal cool temperatures producing an Alsatian style dry Riesling.
The Pinot Noir blocks are planted on four Dijon clones. The vines are situated on steep slopes with maximum southern exposure. They are grafted on two different root stocks best suited to our specific soil conditions, sun and wind exposure. These clones, originating from the University of Dijon France have produced some outstanding Pinot Noir wines in California and Oregon.
The Syrah blocks are planted on steep slopes with an ocean breeze cooling influence. The two Northern Rhone clones benefit from this cool coastal climate by developing a thicker berry skin with dark color, soft tannin, pepper notes flavors and spice.
Our Petite Sirah is the first planted in the Edna Valley. We pioneered the growing of this unusual cool climate Petite Sirah which quickly gained national review and recognition, as well as popularity with our customers.
The Teroldego grape variety is rarely grown in the U.S. and originates from the Northern Italian Tyrolean area of the Trentino-Alto Adige. Less than 2,000 acres are planted in the entire U.S. and a little over 1,000 acres in Northern Italy. Our limited production is a favorite of wine enthusiasts and collectors.
We sell grapes to ultra-premium wineries that enjoy great reviews for their wines originating from our vineyard. Some wineries have been purchasing our fruit for well over 30 years. Our estate program is based on handcrafted limited production with a very simple winemaking philosophy: wine is made in the vineyard and we utilize minimal intervention. Traditional French winemaking techniques are used extensively such as barrel fermentation, sur lie, batonnage and the use of French oak barrels. We use partial carbonic maceration starting with native yeast and finish fermentation with culture yeast. The end goal is to achieve a slow fermentation cycle. All of our estate produced wines are vinified in small open-tank fermenters with hand punch, gently pressed with vertical hydraulic basket press and low-flow diaphragm pumps. Our winery and its equipment is designed to have a small energy footprint and minimize the use of sanitizing chemicals andemphasize water conservation.