He grew familiar the rhythm during 14 years of fashioning fine wines in California. You can't achieve that harmony with other grape varieties. At Cristom that harmony is hallmark. In the winery, Steve blends contemporary technology with age-old winemaking traditions. Native yeasts transform the juice into wine.
Gravity guides it from tank to barrel.
The rich, new wine is allowed to mature slowly in cool, subterranean cellars. The wines are unfiltered. Only the finest barrels are blended into finished wines. It all starts there. From the first clip of the pruning shears on a rainy January morning, Cristom Vineyard Manager Mark Feltz insures that every vine of the Cristom estate produces the finest fruit, vintage after vintage.