Aptos Creek Vineyard

+1 831-684-1680 520 Nisene Meadows Court
Aptos, CA 95003
United States View map

Each year the vineyard produces between two and four tons of fruit. On harvest day, the fruit is rushed to our winemaker while it's still cool. On arrival, 50 percent of the fruit is processed through the crusher/de-stemmer with the rollers on the crusher open. This removes the stems but leaves most of the berries intact. The remaining fruit is added as whole clusters. A variety of yeast strains are added to separate lots. Our favored strain is Ausmanshausen (AMH) which allows expression of indigenous flora. It is considered a color friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas. All lots are simultaneously inoculated with a Malolactic culture. Punch-downs are done three times daily for the duration of the fermentation. This process takes about six days. Each lot is then pressed and allowed to settle for three to four days before being racked into barrels. Our barrels are supplied by a mix of coopers including Francois Frere and Tonnellerie Dargaud et Jaegle. The wine Read more »

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  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

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