Warm sunshine, dog walking, poolside lazing, chillin’ on your yacht (or canoe), torturously long baseball games, thrashing a frenemy on the golf course, or any time you want a glass of wine and prefer not to open a bottle.
Windmill Vineyard is located in the Dunnigan Hills AVA, about 30 minutes northeast of Lake Berryessa, California. A real sweetheart of a man, Sergio Villenueva, tends to this beautiful place, a remote property nestled among gently rolling hills. We take fruit from different blocks of vines that share space with shimmering silvery-green olive groves. A hidden gem.
Grapes are hand harvested into half ton bins and delivered to the winery by early morning. After a couple of hours on the skins, the fruit went direct to press, juice into stainless steel tank for an overnight settle, after which it was racked off of the heavy lees. Both primary fermentations took approximately two weeks. Post primary, the two lots were combined, sulfured (35ppm) and chilled to block malolactic fermentation. We chose to filter the wine in early December – this allows us to keep our sulfur levels low.
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