ToutSuite Social Club

Terra Valentine is distinguished by more than an intriguing past. The winemaker's goal is to make exceptional Spring Mountain District estate-produced Cabernet Sauvignon. Equipped with 15 automated punch-down fermentation tanks, Terra Valentine is able to achieve high-quality, gentle extraction of their red grapes in an efficient and controlled environment.
 
This method, previously available on small lots only, has been implemented on a larger scale. The result is a more uniform extraction of the cap (the layer of grape skins formed during fermentation), which means more color and pleasing flavors in the wine. State-of-the-art technology enables Winemaker Sam Baxter to take Cabernet production to the next level. But his modern approach is tempered with respect for tradition. "I feel strongly that the old way of making wine could in some ways be better than trying to over-think too much of the process," he said.
 
This balance is especially important when addressing the unique challenges of mountain winemaking. "There are a lot of tannins and intensity in mountain fruit, and I think there is a tendency in mountain vineyards to over-extract," explained Baxter. "We're trying to develop a more balanced wine. The reward is producing a wine with intensity that is elegant and approachable. That's what mountain fruit can give you when it's reined in properly.
 
Once Baxter has coaxed a balanced juice from the grapes, the wine goes to barrels for aging. The winery's stone and concrete construction and hillside location provide naturally cool temperatures and high humidity for the storage of 2,000 wine barrels. Picking up where Mother Nature leaves off, a new cooling and humidification system also has been installed.