The Winery

Paul Moran is relentlessly detail-driven at every stage of winemaking with one goal: maximizing quality.

 

Each harvest, his two-story garage becomes a working winery. A small team hand harvests fruit from five Sonoma vineyards in the cool hours before dawn, then makes the drive to Orinda, arriving in the early morning. Paul receives about a ton and a half of fruit and manages over a dozen 40-gallon fermentation tanks. Varietals include Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, and Syrah.

 

Fermentation is a hands-on, six-week process: carefully staged yeast choices (holding, native, and inoculated), controlled temperatures, and punchdowns at peak fermentation every 4–6 hours around the clock.

 

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During extended maceration, each lot is tasted every1-2 days. When the wine is ready, it moves by gravity to the barrel room below, where it rests in Saint Martin French oak for about a year before bottling. Gentle vacuum transfers and rigorous oxygen protection help preserve purity and texture, and sanitation is meticulous at every step.

 

This combination of discipline and devotion defines our style. We put our energy into the steps that genuinely move quality, and you can taste the care in every glass.