Winemaking

We start by growing the best fruit. Then, through meticulous hand-work harvesting and sorting in the vineyard, only the very finest grapes make it to crush. Our vineyards are planted in very small blocks to suit specific terroir: Merlot in clay, loam soils; Cabernet Sauvignon in volcanic, rocky hillside soils. Each micro-terroir imparts distinctive characteristics that add depth and create possibility in blending.

We utilize vertical trellising with limited yields, intensive sorting, gravity-fed tanks (vs pumping the must), slow and carefully controlled maceration of the grapes on the skins (20 - 60 days) and oak barrels sourced from seventeen different forests in central France to produce the best wines possible. Hartwell Estate Cabernet Sauvignon is aged in 100% new French oak chateau Bordeaux barrels and Misté Hill and Merlot are aged in 50% new, 50% used French oak chateau Bordeaux barrels.

We grow the best grapes and make the best wine, thanks to the dedication of the best people.