"There's no great secret about what we do with Chardonnay at Neyers Vineyards: we rely on traditional French winemaking practices that in most instances have been in use for over a century. The fruit is completely protected from vine to winery. Although machines are increasingly used in the industry, our grapes are hand harvested. They are delivered to the winery only in the morning when temperatures are cooler. They are transported in small bins that hold only 1000 pounds. The juice is gently pressed from the grapes and transferred by air pump to our French oak barrels, which are custom-made from three-year-air-dried wood. The primary and secondary fermentations occur naturally, using native micro-flora found on the grape skins. The wine is removed from the barrels a year later for the first and only time, when we bottle." ~ Winery notes
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Begun in 1992 by Bruce and Barbara Neyers and their winemaking partner, Ehren Jordan, Neyers Vineyards produces 15,000 cases of wine annually. They rely primarily on Merlot, Cabernet Franc and Cabernet Sauvignon grown on the Neyers' 50-acre Conn Valley ranch farmed by Hugo and Lupe Maldonado. Additioanl grapes are purchased from a select group of growers, several of which are identified on the labels of wines produced from grapes they have grown. In 1999 Neyers purchased the 30-acre Sage Canyon Winery in the foothills east of Rutherford and have developed that facility for their entire production that also includes Syrah, Grenache, Zinfandel and Chardonnay.