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.  Three temperature controlled/humidified barrel rooms aid in the malolactic conversion, while 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.

Our dream was to carry on our family’s farming tradition and with the addition of our Bergevin Springs Vineyard planted in 2011 that dream became a reality.

Our grapes are sourced from two vineyards located within the Walla Walla Valley and our Sauvignon Blanc is grown in the Columbia Valley. Bergevin Lane’s Estate vineyard “Bergevin Springs” is planted on the Bergevin homestead land which our family settled in 1903. We source our Syrah from Francisca’s Vineyard, which was planted in 2001 by an awesome husband and wife team who moved to Walla Walla to fulfill their dream of living and working in a vineyard. Their love of what they do is contagious and is reflected in the quality of their grapes. Other grapes have been overheard saying we wish we were born there!  We believe that to make great wine, you must start with awesome fruit, so we work closely with all of our vineyard growers to ensure the utmost quality of our grapes.

After the grapes are delivered to the winery, the fruit is transferred onto a sorting table where all twigs and leaves (known as M.O.G. – Materials other than Grapes) 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 and neutral oak barrels for the malo-lactic fermentation process. The wines age between 10 and 26 months in our temperature controlled barrel rooms.