Cave As winery production boomed we needed to add barrel storage and aging capacity. With no workable site near the winery, going underground was the answer. The beneficial barrel-aging environment combined with the low impact on the estate was not only practical but also aesthetically pleasing. Our half-acre cellar was constructed in three phases beginning in 1997. Today, our barrels age at a steady temperature and humidity, minimizing evaporative loss. No electricity is needed to cool the caves, helping to reduce our carbon footprint. Winery visitors enjoy touring the caves and barrel-tasting the young wines on a daily basis.