The hand-picked fruit was sorted, gently crushed and pressed on a slow and low-pressure cycle. The juice was cold settled overnight before being transferred to a combination of neutral, and new French oak barrels and stainless steel. The barrel aged portion of the wine fermented using native yeast, while the stainless portion was inoculated. The wine slowly fermented to dryness at a cool temperature for nearly six weeks. Malolactic fermentation was blocked to retain freshness. After three months the barrel fermented wine was then blended back with stainless fermented wine and moved to all neutral barrels for 6 months of aging before being bottled.
9 months in a combination of French oak barrels and stainless-steel tank.
Stringer Cellars is the fruition of years of hard work, long days and a few late nights spent gathered around a bottle filled table laughing with family and friends.
“Wine is made in the vineyard,” It’s a cliché but it is true. We source fruit from carefully chosen vineyards throughout California to produce beautiful, balanced wines with a deep sense of place.
We embrace the highest winemaking standards paired with traditional methods to make wine that can be both powerful and elegant. Our winemaking approach incorporates curiosity, grit, integrity, science, but most importantly the never ending pursuit of making great wine.