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Field blending is a practice that has been around forever. The idea is simple:Winemakers actually plant the blend in the field: Zinfandel, Petite Syrah, Alicante and Carignane are co-mingled in the field, picked together and co-fermented.

People blend wines for many reasons and are able to fine tune their blends by drawing the best characteristics from each wine blended. For centuries winemakers have started their blends right in the vineyard, growing a combination of grapes that stick together through out the entire process. Crushed, macerated and fermented together, these grapes come together in a technique known as field blending.