The Vineyard

Winemaking

Mission

Winemaking

Good wines start in the vineyard. Great wines show a "sense of place". The French call this "terrior". It is a combination of the sun, the soil and the scrupulous care given the vines and the wines.

Thomas Meagher recognized that Myers Flat, situated as it is, on a small, sun-drenched alluvial plane, nestled in a valley running down to Humboldt Bay, would draw cool air into the vineyards each night. These conditions are just about perfect for the cultivation of premium wine grapes. Hot days build sugars; cool nights protect acid levels.

He has complete control over harvest and does not order the pickers into the field until the ripeness of the grapes is

"balanced". This means the acid. pH and sugars are at their optimum relationship to each other.

Our pickers are highly experienced and alert the winemaker whenever they encounter questionable fruit. In marginal years, sections of the vineyard may be left hanging. Only the best grapes reach the crush pad.

Fermentation tanks are temperature controlled and carefully monitored. Our bladder press gently extracts the essence of each variety, while our new and neutral selection of European and American oak barrels add complexity to the wines, which are aged, in most cases, over two years in wood.