Silver Label Club

Halter Ranch Silver Label Club 2014 Vintage

Our Silver Label Club members will soon receive their annual Halter Ranch reserve wine shipment. This year’s shipment includes two bottles of the 2014 Tempranillo and one bottle each of the 2014 Malbec, 2014 Block 22 Syrah, 2014 Cuvée Alice and 2014 Tannat.

One of the benefits of being a part of our Silver Label Club is that our members will always be at the top of the list to receive our newest reserve level wines. Our reserve wines express the fruition of all our grape-growing and winemaking efforts and are bottled in our elegant silver label.

Read below for an introduction to the vintage and notes from Halter Ranch Winemaker Kevin Sass.

Introduction to the vintage

I’m often asked how we decide what wines are used to blend into our reserve program, and how we determine if they meet the criteria. Some of our wines are determined from the time they are planted, others by the process they go through in the winery.

For example, our reserve 2014 Tempranillo is made from a specific clone (Clone 770) isolated from the Rioja region of Spain. The 2014 Tannat and Block 22 Syrah are made using a specific winery protocol to enhance the grape varieties’ qualities. The grapes are fermented in small, new 59 gallon barrels with their tops removed. This fermentation process incorporates oak faster, a technique these two varieties can handle due to intense mid-palate weight and tannin structure. Our Malbec thrives in Paso Robles; warm temperatures ripen the grapes beautifully, and the resulting wine is fruit driven, rich and round, deserving of “reserve” status.

With 17 different blocks of Grenache and five different clones on the Ranch the source of our Cuvée Alice can change every year. With four different varieties used in the blend, it makes for an extensive blending trial. Each reserve wine has its own origin, its own story, its own path. Each has a reason to be “reserve”.

Kevin Sass, Winemaker

2014 Tannat

Tannat is generally associated with the Madiran region of France at the foothills of the Pyrenees Mountains, and it is also the national grape of Uruguay. Although usually used as a blending component at Halter Ranch, for the second time in 2014 we decided to bottle 125 cases of Tannat on its own. This wine has aromas of dark brambly fruits with coffee and allspice. Bright flavors of blackberries and baking spices complement the rich, full-bodied palate which leads to a long structured finish. Drink this wine with roasted and grilled meats with reduction sauces, or on any special occasion.

2014 Cuvée Alice

When Hansjörg Wyss bought this historic property he named it Halter Ranch in honor of his mother, Alice Halter. With the second vintage of this reserve blend of Grenache, Syrah, Mourvèdre and Tannat, we are honoring her once again with the name Cuvée Alice. The aforementioned varietals were co-fermented in order to promote an environment where the specific attributes of each varietal are able to harmonize to create a balanced, well-structured wine right out of the fermentor. This wine presents aromas of marionberry and raspberry with flavors of red and blue fruits. Vibrant and bright on the palate this wine has supple tannins that lead to a long lasting finish. Cuvée Alice will age beautifully for years to come.

2014 Tempranillo

Tempranillo is a varietal indigenous to Spain, and its name is derived from the Spanish word temprano, meaning early, a reference to the fact that Tempranillo often ripens weeks before its other red grape counterparts. This wine has aromas of graphite and forest floor, with flavors of red currants. Great acidity and a bright linear palate lead to a long structured finish. Although this wine can be enjoyed right away, we feel great about its ageability, and if you can wait, we recommend laying it down for a future special occasion. Enjoy this wine with roasted meats, charcuterie and Spanish cuisine.

2014 Syrah – Block 22

The soils of Block 22 Syrah are rich in limestone, producing grapes that maintain acidity throughout the growing season. For this wine we employ a rare winemaking technique where the Syrah is destemmed and crushed directly into brand new 59-gallon French oak barrels, where the barrel becomes both the fermentation and the ageing vessel. The fruit was cold-soaked for six days prior to each barrel being hand inoculated. Four punch downs daily helped to extract flavors and tannins from the fruit and the oak. After fermentation the wine was drained and returned back to the barrels it was fermented in. This full-bodied wine has a vibrant hue with aromas of blackberries and brambly fruits. Rich on the palate, our Reserve Syrah has flavors of black fruit with good structure and firm, silky tannins that provide a lusciously long finish.

2014 Malbec

Traditionally at Halter Ranch we blend Malbec and Petit Verdot into our estate Cabernet Sauvignon and Ancestor wines. With this reserve offering, the Malbec is able to shine with some help from its Bordeaux counterpart, Petit Verdot. Malbec’s big juicy fruit combines beautifully with the structure and depth of Petit Verdot to create a balanced, delicious wine. Aromas of blueberries and graphite lead to flavors of strawberry and rhubarb. The good acidity and fine tannin structure of this wine make it a good candidate to cellar for years to come.


Halter Ranch joins the herd

Cowvée Alice

Cowvée Alice outside the Halter Ranch Tasting Room

 

The vibrant CowParade has arrived in San Luis Obispo County. CowParade is an international moo-ving public art exhibit made up of life-sized, 120-pound fiberglass cows decorated by artists and displayed at prominent locations, before they are auctioned off for charity.

We are lucky enough here at Halter Ranch to add our own cow to the Halter herd, Cowvée Alice. Named after our Cuvée Alice reserve wine, a blend of Grenache, Syrah, Mourvèdre and Tannat, and decorated by artist Jack Foster. Foster is the co-founder of Progressive Auto Art, a high quality refinishing, restoration and auto repair company. Foster color matched the paint to our metallic wine capsules and gave Cowvée Alice a high gloss auto finish.

Cowvée Alice was unveiled at the Madonna Inn Meadows on Saturday, September 17, 2016. She arrived at her new home, Halter Ranch on Wednesday, September 21, 2016. She is now situated outside our tasting room and will be with us until May 2017, make sure you stop by for a visit and a photo #CowvéeAlice.

CowParade SLO is the county’s largest public art display with proceeds benefiting local charities. Since the initial launch in Chicago in 1999, CowParade has been featured in 79 cities worldwide, including Tokyo, Paris, New York City and London. For more information on CowParade™ visit CowParadeSLO.com


2016 Harvest Update

Halter Ranch Grenache

Grenache was the first varietal harvested this year

 

The 2016 growing season has progressed well; harvest officially started at Halter Ranch on Monday, August 29, which puts this year earlier than average. We watched with a sense of anticipation and excitement during the start of August as grapes went through veraison; shifting from green to purple signaling the accumulation of sugars, a telltale sign of fruit approaching ripeness. Over 281,000 vines will be harvested at Halter Ranch over the next two months totaling 600 tons of grapes.

Halter Ranch Grenache

Grenache being sorted after being destemmed

 

Our first varietal harvested was Grenache, Alban Clone, from Blocks 1 to 3 followed by Block 66, VNS3 Clone. Vineyard crews picked between 2am and 6am on Monday morning.

Halter Ranch Grenache Harvest

Production team removing berries which didn’t make the cut

 

Picpoul Blanc Blocks 38 and 76 were our second varietal picked and processed on Tuesday, August 30, and pressing was complete by 9am. Followed by Syrah Blocks 17 and 74 and more Grenache from Blocks 41 and 72 on Thursday, September 1.

Halter Ranch Picpoul Blanc

Picpoul Blanc was harvested on Tuesday morning

 

If we continue to see these consistently warm days and cool nights, we are looking at a compact harvest. Our yield projections are on target for an average crop of two to three tons of grapes per acre. Our improved irrigation technologies have proven again this year; we do not need to water nearly as much as we did in the past.

Halter Ranch Picpoul Blanc

Picpoul Blanc being dumped into the bladder press

 

This growing season has been a contrast to last year, even as the drought continues. Last year we had the coolest May on record causing poor fruit set and lower crops across the region. That, paired with very low rainfall early in the spring, lead to less overall growth for the vines. This year, rain came late in spring and filled the soils as the growing season started, driving vigorous growth in the vineyard. The temperatures have also been above normal with more than two consecutive weeks above 100 and daily average highs in the 95 plus range most of June and July. All the signs point to an outstanding vintage in the fields and winery.

LUCAS POPE, Vineyard Manager


A vertical taste through Halter Ranch’s Cabernets

Halter Ranch Cabernet Sauvignon Vertical Tasting

During the month of August our Wine Club members are offered a special complimentary Cabernet Sauvignon vertical tasting in our Member Lounge. The vertical allows members to sample three very different wines from Halter Ranch’s winemaking history.

More than a third of all vines planted in Paso Robles are Cabernet Sauvignon and our vineyard mirrors that statistic with 104 of our 281 acres of vines planted with Cabernet Sauvignon. It is an integral part of what we do; from our by-the-glass Synthesis, to our mighty Ancestor Reserve, the rich forward fruit, color and tannin structure of Cabernet Sauvignon paired with its deep back palate wow us every year.

In order to show off this grape we love, we have pulled from our library the 2008, 2010 and 2012 Cabernet Sauvignon vintages. The 2008 vintage made by our previous Winemaker Bill Sheffer, the 2010 was begun by Bill and finished by current Halter Ranch Winemaker Kevin Sass, and the 2012 which is Kevin’s wine from start to finish. The three Cabernet’s are very different, due to winemaking style, age, fruit and harvest conditions.

A few notes about the vintages, in 2008 yields were down in Cabernet Sauvignon and related varietals due to an early Spring frost, causing small cluster sets and some shatter. The low yields however did produce some great wine. In 2010 Paso Robles experienced a winter with above average rainfall after three years of drought. Growers had to manage fruit/vine ratio and mildew pressure during the cooler year. In 2012 there were three weeks of extreme heat in late August and early September, bringing harvest forward by almost two full weeks. The fruit quality was high with round and robust flavors.


2008 Cabernet Sauvignon – 15.1% Alcohol

81% Cabernet Sauvignon, 9% Petit Verdot, 5% Malbec, 3% Merlot, 2% Cabernet Franc

Fermentation: Destemmed and fermented in closed-top fermenters, with punch-downs or pump-overs twice daily for 21 days.

Aging: Aged 18 months in French oak barrels, 30% of which are new.

Lounge Tasting Note

Though it is blended with all five ‘Noble Bordeaux’ grapes, this wine is truly a classic ‘Paso Cab’ it’s huge fruit, bold tannins, and bright acidity can stand up to the bloodiest of steaks. Winemaker Bill Sheffer sought to highlight the beautiful back palate of the Cabernet Sauvignon grape, resulting in deep flavors of sage, earth, and chaparral.

Winemakers Tasting Note

Blended with traditional Bordeaux varieties our Cabernet Sauvignon is dark ruby in color and deeply concentrated with aromas of blackcurrant and blackberry, interwoven with earth, sage, and spice. Big, ripe and juicy on the palate, its mouth-filling blackcurrant and dark plum flavors are balanced by round, supple tannins that guide the wine through a long, rich and smooth finish. Drink now or in the next two years, with grilled steak and lamb, prime rib, venison stew and other hearty meat dishes.


2010 Cabernet Sauvignon – 15% Alcohol

77% Cabernet Sauvignon, 12% Malbec, 11% Merlot

Fermentation: Destemmed and fermented in closed-top fermentors, with punch-downs and pump-overs twice daily for 20 days.

Aging: Aged 18 months in French oak barrels, 35% of which were new.

Lounge Tasting Note

Our last to feature the softening influence of Merlot, this wine was made as a collaboration between winemakers. Bill’s bolder, age-worthy style was quieted by Kevin’s delicate and fruit driven ethos. The result is an elegantly structured wine with soft integrated tannins and a smooth, rich finish.

Winemakers Tasting Note

This vintage is crimson red with a light purple hue. Deeply concentrated, this wine displays aromas of blackberry brambles, black currant, fig and a touch of cocoa. The attack on the palate is driven by an explosion of red and black fruit, framed by elegant structure. Soft integrated tannins guide this beautiful wine through a smooth, rich finish. Delicious now with grilled steak and lamb, prime rib, venison stew and other hearty meat dishes, it will age beautifully for another two to five years.


2012 Cabernet Sauvignon – 14.5% Alcohol

79% Cabernet Sauvignon, 18% Malbec and 3% Petit Verdot

Fermentation: Destemmed and fermented in closed top fermentors, with open pump-overs two to three times daily for an average of 10 days.

Aging: Aged 18 months in French oak barrels, 40% of which were new.

Lounge Tasting Note

After the frost and challenging nature of the 2011 vintage, 2012 was Kevin Sass’ first great growing season with Halter Ranch. The hot Summer and Fall led to a beautifully expressive nose of dark red fruit matched by a silky, luxuriant mid-palate and delicately integrated tannins.

Winemakers Tasting Note

The 2012 Cabernet Sauvignon possesses a classic profile with aromas of dark red fruits. Bright and rich on the palate, this wine is brimming with flavors of red currants and cassis and has an underlying minerality. A strong mid-palate and well integrated tannins lead to a long seamless finish. Delicious now, this wine will continue to develop for years to come. Pair with grilled steak, lamb and Italian cuisine.


The three Cabernet Sauvignon’s are available for purchase at $45 per bottle or $36 for Wine Club members and their guests. Wines are available as a three pack for an additional 10% off, at $94.50.

Reservations

Due to limited seating in the Wine Club Member Lounge, reservations are strongly suggested. All club members receive complimentary wine tasting with up to four guests. Larger groups are required to make a reservation.

Make a Reservation:

Email: memberlounge@halterranch.com

Weekdays Call: 805-226-9455

Weekends Call: 805-591-3634


The Employee Garden

HR_Garden

If you’ve been out to the winery recently you may have noticed something besides grapevines covering our beautiful landscape – the Halter Ranch Employee Garden. In the past we have had a small summer garden but this year we increased it to a quarter acre. We sat down with our Assistant Winemaker Molly Lonborg, and asked her some questions about the garden.

Molly, can you tell us about the Employee Garden and how it started?

We have a quarter acre plot of land that we have decided not to plant to grapevines, but instead leave for an employee garden to benefit all the staff. We generally plant a summer garden, and seed with cover crop in the winter, although we have planted some parts of the garden in the winter as well. Halter generously purchases all the starts and garden foundation needed to plant a successful garden. Although the specific vegetables and varieties vary each year we always have a good range of plants to provide a delicious harvest.

HR_Tomatoes

What’s currently planted in the garden?

This year we have 32 tomato plants; 18 different varietals, predominately heirloom plants with a few hybrids. Three different types of basil, including lime, amethyst, and genovese, pole beans, eggplants, peppers and squash. Zucchini, patty pan, kabocha, butternut and spaghetti. We have five different types of melons plus flowers. Adjacent to the employee garden is also an employee fruit orchard with peaches, nectarines, apricots, plums, cherries, figs, pears, apples and pomegranates.

Halter Ranch Peaches

Do staff take the produce home or is it used for communal meals?

Anything harvested from the garden is fair game for all staff members to take home. We encourage staff members to spend time in the garden helping plant, weed and maintain the plants in exchange for a bounty of vegetables.

HR_Basil_Amethyst

In the summertime many of us (myself included) will just bring bread and mozzarella, and harvest basil and tomatoes from the garden for caprese salads. If we have extra produce we will bring it to the tasting room and give it away to visitors; occasionally we will put an optional donation jar out and collect money to give to the food bank. If we have overgrown vegetables like zucchini or over-ripe tomatoes we will feed them to our flock of chickens.

Halter Ranch Basil Pesto

We try to do fun activities from extra bounty from the garden that include and benefit all the staff. For example, our basil is growing very well at the moment and since we still have some time till the tomatoes are ripe, we decided to cut back some of the basil plants (which will only benefit them in the future as they will double in size), and have a pesto making party. We cut back four out of our nine basil plants, brought in pine nuts, garlic, and blenders then used our Halter Ranch olive oil to create a big batch of fresh pesto. The four plants created ten one cup containers that were distributed to staff to use fresh or freeze for a later time.

Above you can see the staff growing basil and then making it into pesto for their lunches, yum!

Halter Ranch Melon

Do all staff pitch-in to work in the garden?

Usually yes! It can be difficult to get every staff member to help (especially because we have a lot of part-time people that only work on the weekends), but I send out staff-wide emails when we have workdays. This year when we planted our garden we had a lot of staff from the tasting room, production, admin and vineyard all pitch-in. After the planting we had a big potluck breakfast to thank everyone for the work.

Thank you Molly for all the great information about the Halter Ranch

Employee Garden – way to go team!


Q & A with Vineyard Manager Lucas Pope

This spring we were humbled to receive the California Green Medal: Sustainable Winegrowing Leadership Award for Environmental Stewardship. The award is given to the vineyard or winery that best demonstrates Environmental Stewardship. A commitment to the land is a core value here at Halter Ranch and thanks to the dedication, hard work and passion from our vineyard team this honor demonstrates our way of life. At the helm of our 14-person vineyard team is vineyard manager Lucas Pope. We sat down with Lucas to get an insider’s scoop about the inner workings of vineyard life at Halter Ranch plus learned a few fun facts.

Vineyard Manager Lucas Pope

Vineyard Manager Lucas Pope

How long have you been the Vineyard Manager at Halter Ranch?

I started April 1, 2012 as viticulturist and moved into the vineyard manager role in 2014.

Tell us about your team?

Our vineyard team includes 14 skilled and nurturing men and woman: Nick Painter – Vineyard/Production, Eusebio Rico – Vineyard Supervisor plus 11 men and 2 women who are full time, year round employees of Halter Ranch and work tirelessly to ensure vineyard health and sustainability.

What do you love most about the Halter Ranch property and your job?

The natural beauty that I am surrounded by here at Halter Ranch, my office has the best view. I work with a great team of people who are focused on the common goal of making the best wines possible from our site.

Challenges in the vineyard? Tell us about some.

The past few years we have been dealing with drought conditions which have left the vineyard very dry. We have had to come up with practices to conserve water in the vineyards while at the same time receiving lower than typical rainfall totals. We are fortunate enough to be able to use the newest tools on the market to monitor the vines water use and irrigate more accurately based on the plant’s needs. That has given us a water savings of 50% over past years , which equates into more than 4 million gallons a year!

Another large challenge has been to source the very best plants for our redevelopment. Nick Painter and I have been spending days at a time at the nursery selecting and testing our new vines to insure we get the best possible plants in the ground to insure we continue to improve.

Tell us something someone may not know about the Halter Ranch Vineyard?

Of the 2,000 acres that is Halter Ranch, 1,600 acres have been left as native vegetation. So many acres are being planted around the area and our owner Hansjörg Wyss has carved out a large portion of land to preserve as part of Paso Robles in its natural state.

If you had chosen a different career what would it have been?

I always dreamed about working on race cars as a kid, still think that would be fun!

Favorite activity outside of work?

Spending time with my family outdoors. Could be the beach, concerts in the park, or hiking,….

Best Halter Ranch food and wine paring, go!

This being summer, I tend to think about cooking over an open flame. Right now venison burgers with local avocados and home cured bacon paired with Halter Ranch Rosé or CDP.

Congratulations to Lucas and his team. What a great honor to commemorate your dedication and hard work at Halter Ranch!


Beat the Heat! – Q & A with winemaker Kevin Sass

Kevin

As I’m sure many of you are already well aware, it has been a little toasty here in Paso Robles, with temperatures in the triple digits. With this heat wave the first thing that comes to mind is what effect this will have on our vineyard (besides how soon we can open the next bottle of Rosé). We have the same questions you do: Can grapes get sunburnt? If so, what kind of sun lotion should we use? Or maybe, do they like to sunbathe? I bet they’re thirsty; will they be able to get enough water? We turned to our Halter Ranch winemaker Kevin Sass for all the answers.

It’s been over 100 degrees for several days, does this hurt/burn the vines? 

The vines don’t get hurt, but they have a tendency to shut down and stop photosynthesizing. Much like we do when we can’t sweat to cool ourselves down.

How do the high temperatures affect a vintage? 

Depending on how exposed your clusters are to the sun you can have “bleaching”, where the grapes skins get burned and don’t accumulate color. As a result those grapes are usually sorted out on the sorting table, but for people who don’t sort, it can impart unripe flavors. Luckily, we keep a close eye on protecting our vines.

Do you need to irrigate the vines more during these hot days? 

No, at this point we still have active growth from the 16 inches of rain that we received. This heat (when less than 100) will help slow down the vines and start them to think about ripening grapes and not reaching for the sky with their shoots. It can be helpful in many ways….

When do you expect veraison in the vineyard this year? 

We are looking to be three weeks from now until veraison.

What is your favorite ‘hot day’ activity when you aren’t at Halter Ranch? 

Drinking Rosé (Including ours!)

Still have some unanswered questions for Kevin? Come on into the Halter Ranch tasting room and ask us. And don’t worry we have the air conditioning cranking.  As always, we hope to see you soon!

-Halter Ranch

 

 


Our New Tasting Room

TR Exterior right2

We are thrilled to announce that the doors to the new Tasting Room are now open!

Nestled between blocks of Cabernet, Syrah and Grenache, the new tasting room features floor to ceiling windows with sweeping views of the estate vineyards. The main tasting room has a large, open floor plan with multiple tasting bars to give everyone a little more elbow room. There are two smaller tasting rooms to accommodate private events and group tastings. A commercial kitchen was installed to expand our food and wine experiences. To the back of the tasting room is an indoor patio with a large fireplace and a variety of couches, chairs and tables. The outdoor patio is just as inviting and features teak tables and chairs, a large fireplace, a pizza oven and an oak pit Santa Maria-style barbecue. On the other side of the patio are two large wooden doors that open to the underground caves leading to the winery.

TR Interior H1The inspiration for the design of the tasting room came from the local rustic cabins and barns with various uses of wood, cedar siding and rusty metal roofing. Owner Hansjörg Wyss carefully hand-selected all the artwork for the tasting room. While his passion for architecture led the design process, the entire Halter Ranch team was involved. Hansjörg felt that each person brought a unique perspective and point of view with regards to what was important for guests at Halter Ranch.

This week, we welcomed our first guests to the tasting room. They came by car and by bicycle to check out our new space. We look forward to welcoming you too – just follow the signs past the barnyard and across the covered bridge – keep an eye out for the chickens crossing the road as they think they have the right of way. We are open daily from 11am – 5pm.

Wessel Group1  Bikers  Bailey_Dykzeul_Richardson

 


Award-Winning Tours

Many of you have been to our tasting room on Adelaida Road in the west hills of Paso Robles. It sits on the edge of our 2,000-acre property situated next to the historic Victorian farmhouse. Very soon we will be moving into our new tasting room. You will venture across the covered bridge, cruise up the hill and find us in our new digs next to the Winery and Wine Club Member Lounge. In addition to our tasting room, we now offer three unique tasting and touring experiences and invite you to join us on an adventure.

Sunset Magazine named us Best Vineyard Experience and Touring & Tasting selected our tours for their Platinum List 2016. Here is a preview of our tasting experiences:

Winery4Blog

WINERY & CAVE TOUR

Want to learn more about the winemaking process? What does the inside of the barrel room look like? Why are caves important in winemaking? The Winery and Cave Tour takes you though the multi-level, gravity flow building and showcases 22,000 square feet of caves that run deep into the limestone hillside.  This complimentary, one-hour walking tour is offered daily. You’ll start at our tasting room, view the vineyards and head up to the winery. During the tour, your Halter Ranch guide will give you an overview of the Ranch’s history and describe our sustainable farming and viticulture practices. Once at the winery, you will follow the path a grape takes through our winery, from the crush pad, into the tanks, through fermentation and finally into barrel and caves.

Caves4Blog

BARREL TASTING TOUR

Available on Saturday and Sunday at 10 am, the Barrel Tasting Tour starts outside the winery where your guide will give you an overview of the Halter Ranch history as you peer over the vineyards.  Walking through our modern winery, you will see first-hand the step-by-step processes involved in the making our wines. Your tour then drops into our subterranean cave, the largest of only four cave systems in the Paso Robles area. Here, you will sample wines from three different barrels, learning the varietal and barrel differences. The one-hour tour concludes with a private tasting of our current release wines in the Member Lounge. Hang out and enjoy a relaxed, seated tasting on the mezzanine with a bird’s eye view of the working winery.

Defender4Blog

EXCURSION TOUR

Take an extended journey of Halter Ranch’s property and vineyard on the Excursion Tour. This one-of-a-kind tour is offered Saturday and Sunday at 10 am (weather permitting). Hop into the restored 1984 Land Rover Defender 110 as you tour the historic property. During this three-hour excursion, you’ll see the wildlife corridors and explore the 281-acres of estate vineyards, the largest contiguous vineyard in west Paso Robles. After a stop at the pond, you’ll experience first-hand the unique topography of Halter Ranch that sees nearly a 500 ft. change in elevation. At Lion’s Ridge, the vineyard’s highest point, you’ll take in the views and taste a special selection of estate wine. The next stop is at the famed Ancestor Oak tree to taste the estate’s flagship wine, Ancestor Reserve. This Coastal Live Oak tree is a Champion Tree – the largest of its kind on record, and is estimated to be nearly 500 years old. Following the vineyard tour, the excursion continues into the winery, production facility and underground caves. The tour ends in our beautiful Member Lounge, overlooking the production area and barrel storage, where you’ll enjoy a private tasting of our current release wines.

Join us for one, or all, of the many tasting and touring experiences at Halter Ranch. Please call us at 888.367.9977 for availability and to reserve space on the tours. We look forward to seeing you!


A Sneak Preview

DCIM100MEDIADJI_0046.JPG

Visitors who have ventured across the bridge or visited our Wine Club Lounge recently have seen a new structure emerging just east of the Winery. As part of our long-term strategy to get all of our visitors across the covered bridge and into the vineyard, we are building a new Tasting Room just below Block 1. We love the Victorian and the Barn Yard area, but we have woefully outgrown our current Tasting Room. We are hoping for a late September move in.  Enjoy this sneak preview.

patio

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