Small-lot winemaking and dedication to the details
We make our wines by hand to honor the traditions of this diverse place, with a craftsmanship that produces the highest-quality premium wines.
We are extremely hands-on and our vision is uncompromising, therefore we believe small-lot winemaking is the best way to get the most out of Sonoma County fruit. This means we pick, ferment and age each of our vineyard lots separately, preserving their uniqueness throughout the winemaking process and giving the winemaker ultimate control to craft the optimal blend.
We hand-pick as many of our grapes as possible, ensuring we carefully select only the best fruit. We know the history of the land and the fruit, and nothing is picked until our Chief Winemaker tastes it.
After harvesting at the peak of flavor, each lot is fermented and kept separate, to preserve the unique flavors created by the terroir of each vineyard. This allows us to give each parcel the individualized treatment it needs to bring out the maximum expression of flavor. We have more than 150 individual lots that we ferment in 125 small stainless steel tanks, so it’s no small task to treat each separately. We taste each tank at least once per day.
12,000 small oak barrels do the rest for our small lot winemaking process, ensuring a distinct barrel aging regimen that integrates the oak into the wine in harmony with the flavors from the vineyard rather than overwhelming them.
At the end of the process, the broad palette that our Chief Winemaker has to work with unlocks an incredible amount of power to him. This small lot approach lets us adapt quickly while bringing each wine to its full potential to showcase layers of subtle complexity and superb balance. As a result, every Kenwood Vineyards wine – whether Sonoma Series, Six Ridges, Jack London or Artist Series – is consistent in quality and consistently delicious.