Green & Red Vineyard directs its farming practices to emphasize the particularity of the grapes from this many faceted piece of earth. Each vineyard receives different amounts of water determined by soil texture, depth and exposure to encourage root depth through varying soil strata. A no till native cover crop is mowed to minimize erosion. In row weeds are controlled mechanically and manually.  Crown suckering, selective leaf pulling, and cluster thinning focus intensity in the fruit.  Crop loads average 2-3 tons per acre

ZINFANDEL fruit is destemmed, not crushed. 3 days cold soak and 9 days in open top fermenters. Aged 13 months in 50% American oak (20% new) 50% French oak.

SAUVIGNON BLANC is whole cluster pressed and then cold fermented at 54 degrees for 3 weeks. 20% barrel fermented in French Oak. 80% tank fermented. Stirred on the lees during 6 months barrel aging. No maloactic fermentation

Tip Top Vineyard Elevation: 1400-1800ft Acres: 15 – Zinfandel, Syrah and Petite Sirah Exposure: North East Soil Type: Sobrante, Chert, Greenstone Gravel Trellis: Vertical cordon and head trained Catacula Vineyard Elevation:1200ft - 1400ft Acres: 9 – Sauvignon blanc Musque clone, Zinfandel, Syrah, and Petite Sirah Exposure: North East Soil Type: Sobrante Gravel Loam Trellis: Vertical Bilateral Cordon Chiles Mill Vineyard Elevation: 1000ft – 1200ft Acres: 7 – Zinfandel and Sauvignon blanc Musque clone Exposure: North West Soil Type: Sobrante Gravel Trellis: Vertical Bilateral Cordon