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 practical and aesthetically pleasing.

Our one-acre underground, naturally cooled barrel aging cave was constructed in four 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 daily.

With one-acre of underground caves, we age our barreled wines in constant cool temperatures and high humidity.