Completed in August 2012, the estate winery at Holman Ranch, located in The Caves, is completely underground in order to take advantage of the natural cooling and humidity held below. The 3,000 square foot area maintains a constant temperature of 58°F and contains four 750 gallon tanks, four 1,200 gallon tanks, and four open top tanks that can hold two tons each.
One hundred (100) French oak barrels are maintained year round. Winery operations such as destemming, pressing, fermenting and aging take place within the cool environment of The Caves, while bottling is done directly outside using a mobile bottling line.
During harvest, 6 to 8 tons of grapes a day are processed. This may seem low but it is due to the fact that harvesting hours are between 7am to noon on any given day. Grapes are hand picked and loaded into half ton bins, transferred to the winery by tractor and then moved by forklift to the destemmer. White wines take around three weeks to ferment at 50°F and are bottled in February, while red varietals ferment for two weeks and are bottled in early June. All skins, seeds and stems are composted and returned to the fields. Slow months for our winery are June, July and August with the busiest time being September.
The winery will produce 3,000–5,000 cases annually.
Our Winemaker, Greg Vita
Greg has been a vineyard and winemaking consultant to wineries in the Napa Valley, Santa Cruz Mountains and Monterey County for the last seventeen years. Prior to opening his consulting business he was with Spring Mountain Vineyards in St. Helena for twelve years in the capacity of Wine Maker and General Manager. Greg is a UC Davis graduate with a Bachelor of Science in Botany and Plant Science. Greg is married and has two sons. He enjoys the outdoor pursuits of hiking, fly fishing and skiing.