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Our Story

We believe the story of West Coast winemaking is still being written.

People

Pictured above in our Half Mile block: Co-founders Michael Terrien, Peter Molnar, Arpad Molnar

People

In the beginning, there were three of us: Michael Terrien, Peter Molnar, and Arpad Molnar. From the outset we have owned and farmed our own vineyards, coopered our own barrels, and vinified our own wines. In 2002 we made our first 98 cases of Cabernet Sauvignon. Encouraged by our heritage wine project Poseidon Vineyard, we are individuals that have always been compelled to discover something new.

Over the last decade and a half, many have joined us. We are inspired by the people we work with – in the forest, in the vineyard, at the winery. We are inspired, too, if you enjoy what we create. Doubly so if you join us for the journey.

Winemaking

Pictured above in our cellar: Winemaker Alex Beloz

Winemaking

We believe the story of West Coast wine is still being written. Our winemaker, Alex Beloz, has crafted our wines for more than a decade. More artist than his engineering degree suggests, Alex has intimate and longstanding knowledge of our vineyards and of our coopering. He raises to a high art the skill of matching oak to wine.

Barrels

The Zemplen forest, in the Tokaj region

Barrels

The Nature of Oak

The forests of Tokaj are steep, rocky and cold; one of only a handful in the world to grow exclusively Quercus Petraea oak. This species is highly sought after and valued for its enticing aromas and subtle oak characters.

The region of Tokaj, Hungary

A Heritage of Coopering

We exclusively use barrels made from Tokaj oak by Kádár Hungary, the cooperage that we have owned for the nearly three decades. Located in Kádárok Volgye (Valley of the Coopers), this region of the Tokaj appellation has a written history of over 1,000 years of coopering.

Logs in our seasoning yard await milling

Tight-grained Oak and Mountain Fruit

In these remote forests, we source 80 to 100 year-old trees that are the densest and tightest grained oak in all of Europe. We season, toast, and cooper this wood into barrels, and age our mountain Cabernet in 50% new oak for a minimum of 18 months. This particular oak enhances the aromatics of our wine, and creates and maintains a vibrancy for our mountain fruit. The result is a fresher, livelier Cabernet Sauvignon.

Legacies to Protect

We are compelled to improve the lands we steward. Our forests have been sustainably managed since 1769 by decree of the Empress Maria Teresa of the Austro-Hungarian Empire, requiring selective logging and systematic re-planting. In the vineyard, we follow the Code of Sustainable Winegrowing Practices practices. In our solar-powered winery, we follow traditional and natural winemaking practices. We are family and employee owned–ensuring consistency, stability, and long-term generational sustainability of our sources and practices.

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