The winery reflects our commitment to excellence. All the equipment is state of the art, a perfect blend between technology and tradition.
Located in the center of our vineyard with a 360 degree view of the whole estate, our winery is small but efficient. We have a total of 20 tanks in the winery, allowing us the freedom and time to ferment the fruit from each block of our vineyard separately. For example, comparing Syrah from our North facing McVey block to Syrah our East facing Entry A block we find they have uniquely different characteristics; it would be a shame to blend them in the same tank. Separating these fermentations allows us to use a more creative approach in creating the perfect blends using the uniquie characteristics of each block.
In the spirit of sustainable agriculture, L'Aventure winery runs on solar power installed by Premier Power. "My favorite thing about the solar panels is that we are decreasing our impact on the environment, and this is a big part of sustainable agriculture," says Dave DeBusk, vineyard manager. Sustainable agriculture relies on the principle that we must meet the needs of the present, without compromising the future. Solar power is the most reliable and environmentally friendly form of energy available. Our panels are producing clean, renewable energy, and any extra power produced will go directly back into the grid. In addition to providing for the winery, we produce enough energy to power 5-7 homes here in Paso Robles!
At harvest, the grapes are manually sorted to eliminate leaves, vegetable parts, unripe clusters and dry berries. The red varietals are 100% de-stemmed and carried to the tank via conveyor belt. Various small tanks are used to respect the source of each lot throughout vinification. A thermostat is used on each tank to maintain as close as possible the perfect temperature. The cold control is used for pre-maceration to develop more fruit characteristics, the hot for fermentation and post-maceration to obtain elegant and stable tannins.
The white varietals are given a light pressing. The juice is then transferred to a stainless steel tank to allow the sediment to drop. Primary and malolactic ( if needed) fermentation takes place in French oak barrels.