WINERY

The existing property on Las Posadas Road was built in 2003 with the help of Vince Georges, Cave Digger extraordinaire. The caves are dug into the side of the hill and we spent some time thinking how we’d like to configure the cellar for optimum space and maneuverability. We opted for 3 across in each alcove with the ability to stack 4 high in the center. Originally we shared our space with 2 other producers but now we use it all for W.H. Smith wines. All of our tanks are stored on the crush pad outside. They’re all relatively small tanks holding no more than 5 tons at a time. Bill prefers to use small closed top tanks with an opening manhole just wide enough to work from above. Bill likes to irrigate the wine to extract optimum color and favors cold soaking, a process popular in Australia for accentuating juicy fruit flavors. Over the years Bill has worked with many different barrels, amongst his favorites currently are Taransaud, Francois Freres, Radoux, Boutes, Treuil and Alain Fouget. They all provide different aromas and textures.

WINEMAKING

Many winemakers have said that the winemaking happens in the Vineyard and Bill pays testament to this by working closely with all his growers. For more information on the vineyards we source check out the vineyard page here. When it comes to harvest time Bill likes to have the crop picked very early in the morning before the grapes have a chance to warm up –sometimes if a hot day is forecast the picking is scheduled for night to ensure the grapes arrive nice and cold. Once the grapes are received, Carlos, the assistant winemaker, is intimately involved. Dry ice is sometimes added to the tank to help bring the temperature down to approximately 40 degrees. This “cold soak” usually lasts 7-8 days. After the addition of sulfur and yeast, fermentation begins. The grapes are pressed off around 16 Brix. Once pressed, the wine is then transferred to oak barrels to finish the fermentation. After this happens the wine is transferred to oak barrels to start malolactic fermentation. After malolactic fermentation the Pinot is racked off the lees and cleaned. The Pinot is aged for 9 months and the Cabernet for 18 months.

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707-965-9726 • info@whsmithwines.com • 1181 Las Posadas Road (not open to the public) • Tasting Room