The winery, designed by Laurence Ferar and Associates of Portland, features three levels—two different drop-offs from the crush pad allow for gravity loading of fermentors and the press. Another drop-off from the fermentation room to the press level allows us to load the press baskets by hand. The building’s west and north faces are buried in the hill which will stabilize the temperature during the year.
Our new cave, finished in January, 2015, will allow us to store around 200 barrels of wine at perfect temperature and humidity throughout the year. It is behind the winery underneath the highest part of the property.
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