Before starting our journey, founder Chad Hughes obtained his certificates in viticulture and enology from Mt. San Jacinto College in 2017. Here he learned the fundamentals of vineyard management and winemaking hands on from professionals in Temecula Valley AVA. We value the importance of industry education to further the evolution of our winemaking practices. Passing that knowledge along to our patrons over a glass of wine is something we love to do.

Over 40% of our resources are spent cultivating and caring for our vineyards. We partner with AEA (Advancing Eco Agriculture) and exclusively use their organic products to fertilize our vineyards. Organic and regenerative farming have been the cornerstone of our craft from day one. This lessens the environmental impact of our operation and elevates the quality of the fruit. Healthier plants translates to less disease and pests negating the use of harmful pesticides. The end result is overall higher quality, healthy, clean wine.

From harvest to press we use state-of-the-art equipment and techniques to control temperature and protect the fruit. Our fruit is processed on-site within an hour of harvesting using all of our own crew and equipment. The speed and efficiency of this process allow us to preserve fruit freshness and maximize control over our processing management.

We spare no expense when purchasing our new oak barrels. We purchase from the same cooperages that the most regarded and high-quality wineries do around the world. Nearly all of our wines are aged usng new French oak. Each vintage is carefully monitored during the aging process to insure the wine is well-protected and not over-oaked. We age for a minimum of 12 months for all red varietals.