The new season begins in winter when the vines are pruned. In the spring, a dusting with sulfur helps control mildew. In the spring, shoots are removed and shoots bearing fruits carefully selected. In summer, selected leaves are removed to expose the fruit to optimal sun. Cabernet Sauvignon grapes are ready for picking.
Harvest time varies by the grape variety and vineyard.
As harvest approaches, the vineyard manager and winemaker monitor the fruit regularly to assure the right time to pick the grapes. Every year is different, which is why wine making is such a constant and fascinating challenge. The winery building is small, producing about 17,000 cases per year. Winemaker Phyllis Zouzounis is truly hands-on, overseeing every phase of the production from vineyard to bottle. My focus has always been in the cellar, on being with the wines every day.