The winery was designed by BAR Architects using Scott Hawley’s wine making concepts and the Law’s preferred clean and contemporary style. The focal points of the design are an unobstructed view of the remarkable estate vineyard and a simple process flow for our handcrafted winemaking approach.
The winemaking facility implements an environmentally friendly design. Solar panels provide nearly all of the facility’s electrical needs. Ample natural light on the crush pad and in the fermentation room decreases energy usage. We utilize gravity for movement of wine instead of traditional pumping methods. Our subterranean concrete building for processing and barrel storage aids in temperature control and decreases energy demands. The butterfly design roofs collect rainwater, and the bio-reactor recycles production waste water, both of which contribute to irrigating our vineyards.
Being a gravity-fed winery allows us to stay true to our winemaking principle. We utilize concrete fermenters due to their pinpoint temperature regulating abilities as well as their small, yet signifcant, amount of gas exchange from the concrete’s natural porosity. All wine movements are done by gravity. Wines are drained and pressed before they go into a mixture of 100% French oak 60 gallon barrels and 132 gallon Puncheons, of which 30%-75% may be new depending on the blend. Once in barrel, the wine remains on its lees for an aging of 22 months before it is bottled unfned and unfltered. Our wines then remain in bottle for an additional year and a half before they are released.