28 acres, with some replanting currently in progress. New clones have been selected and mixed with the original older plantings to keep Cabernet "King" at La Jota. It has been an amazing opportunity to learn from the grapes (and wines) produced in such a phenomenal appellation. Our vineyards, at a minimum elevation of 1800 feet above sea level, get a dusting of snow at least once every winter. In the summer months, the valley heat rises, keeping the mountain temperatures warm morning, noon and night. This allows the vines a long, slow, even ripening period so that come late September, things are just starting to get your attention.
The wines are made in the vineyard, with careful attention paid to keep yields low, resulting in wines with distinctive, concentrated flavors that show the Howell Mountain terroir. Tasting for ripeness, harvesting by hand and careful sorting assure only the best fruit arrives cool from the vineyard ready to crush. Timing pumpovers to match the rate of fermentation and avoid over extraction is a must, as is extended maceration (or skin contact), up to 40 days on some lots, to tame the surly mountain tannins. The young wines go to French Oak barrels soon after pressing, where they spend the next 18 months. A brief mid-winter racking after the completion of secondary fermentation allows for clarification.
While the original winery built in 1898 is beautiful, it didn't provide even simple luxuries like hot water for sanitation. A renovation of the winery and new caves were completed in Spring 2003. These caves will provide the appropriate temperature and humidity for finishing wines post-harvest.
