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.

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