Our Fall winemaking season is September through November. Our grapes come from the finest regions in California, Washington and Oregon. Our Spring winemaking season is April and May. Our grapes come from different regions throughout South America. All known for their balanced climates and excellent yields.
The winemaking process is done over a 10-month period with a minimum of 4 working sessions (that really feel like social events). Once your grapes arrive, we’ll call you in to de-stem and crush the grapes and start the primary fermentation. The second visit about 2 weeks later is to press the skins to extract the juices and transfer your wine to an oak barrel. The third visit about 2 months later is to remove the sediment from your barrel. Your last visit would be to bottle, cork, cap, and label your wine.
Besides guiding you through the winemaking process with personalized instruction, Mark and Bill monitor the wines on a daily basis. You’ll be using state-of-the-art winemaking equipment and corks, caps, and bottles are all supplied. It’s a whole lot of fun and at the end of the season, you’ll go home with some of the best wine you’ve ever tasted.
Our barrel prices are as follows:
- 1/4 barrel shares (yields 5 cases) is $850
- 1/2 barrel (yields 10 cases) is $1800
- Full barrel (yields 20 cases) is $3200
- 18-month barrel aging: add $450
Pricing includes grapes, usage of barrels, equipment, facilities, bottles, corks, caps and technical oversite. There is a New Jersey Alcohol Beverage Control (ABC) annual winemakers license fee of $15 per winemaker.
Prices are subject to change.
Because our wines use a low amount of sulfites, it’s best to enjoy your wine within 3-4 years of bottling it.