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This hillside vineyard and winery is in the heart of the Coombsville AVA. It is set at 300 to 500 feet up against the Vaca mountains and includes 26 acres of vines originally planted in 1979. The soil at the top is a stony loam which dovetails into volcanic ash and gravelly loam at the base of the vineyard. The majority of the grapes are sold to high end Napa wineries. Tom Farella has been running the estate since 1991 when he returned from his travels and work experiences in Burgundy and Oregon. He’s aided by Massimo Di Constanzo, ex winemaker at Screaming Eagle. Tom is passionate about sustainability in his winery and to this end has strived to create as natural, self-sustaining environment as possible for the vines, all of which are situated around the winery itself and receive less inputs than many certified organic properties. Very low levels of sulphur are the only additions made during vinification. These are bold yet fresh, balanced wines with superb fruit quality and drinkability.