The winery itself is a 20,000 square foot facility with capacity to produce 20,000 cases annually. 22 five ton stainless steel fermenting tank plus two larger tanks lay out the landscape in an “industrially hip” setting. On the side, 1.5 ton stainless steel punch down fermenters complete the scenery. 3 temperature controlled/humidified barrel rooms aid in the malolactic conversion, white barrel fermentation and aging process of the wines and a fully equipped onsite laboratory ensures control in regards to the more scientific aspects of winemaking.
We produce around 11,000 cases annually—with the majority of that wine bottled under the “Calico” labels. The lots of Cabernet Sauvignon, Merlot, Syrah, Viognier and reserve wines are very limited and range from 150 cases to 800 on average.
Stop by our tasting room, meet the team, and try our latest releases! Julie will guide you through a hand-picked selection of our wines, chances are you will talk to Annette or Amber, and you might even see Dave passing through on his way to the production area.
We love the tasting room because it’s the only room at the winery that we got to decorate! Annette painted the walls and designed the wine holding area on the back bar, and both Annette and Amber collaborated for the overall design and materials. We wanted our tasting room to be inviting and cozy, yet big enough for larger groups. We hope to see you here!
Our premium grapes are hand picked and sourced from approximately 8 vineyards within the Walla Walla and Columbia Valleys. Bergevin Lane's Estate vineyard "Bergevin Springs" is planted on Bergevin homestead land and will produce fruit in 2013. Bergevin Lane leases 5 acres at Les Collines Vineyard in Walla Walla and we have long term acreage contracts with outstanding vineyards such as Stone Tree Vineyards in the Wahluke Slope, Francisca’s Vineyard in Walla Walla, and other noted vineyards in the Columbia Valley. We believe that to make good wine, you have to have good fruit, so we work closely with all of our vineyard growers to ensure the utmost quality of our fruit.
After the grapes are delivered to the winery, the fruit is transferred onto a sorting table where all damaged or sun-burnt grapes, twigs, and leaves are removed to ensure the quality of the fruit. The fruit is then put into temperature controlled tanks where primary fermentation commences. Extraction techniques during and after fermentation include rotation pump-overs and punch downs and depending on the fruit, post-fermentation maceration depending upon the fruit structure. Then the wine is gently pumped into new oak barrels for the malo-lactic fermentation process. The wines age between 10 and 26 months in our temperature controlled barrel rooms.