The winemaking process starts by hand selection of our grapes and choosing the optimized harvesting conditions. The wonderful and mostly predictable weather in the Santa Ynez Valley lends itself to wonderful fruit ripening. We are located in the warm (Region II), eastern portion of the Santa Ynez Valley and we are proud to be in the newly designated Los Olivos District AVA. Meadowlark Vineyards has the ideal climate and soil types for Bordeaux and Rhone varietals. We have a truly unique microclimate at Meadowlark Vineyards. We are adjacent to the Santa Ynez river and this provides very cool mornings and evenings that allows for prolonged fruit maturation on our vines. All our grapes our hand harvested to ensure the production of a premium wine.

Meadowlark Vineyard’s wine making process is conducted in a controlled temperature facility. We look to extract the most wonderful aromas, taste and color from our grapes by gentle processing and pressing techniques. Primary fermentation is carried out in small, 1 to 2 ton, open vats that allow for easy and frequent punch downs. After gentle pressing, wine is transferred to American and French oak barrels for a minimum period of 12 months. From the final aging of these wines, only the best barrel selections are selected for final bottling. Our wines are unfiltered and after bottling wine is further aged for a minimum of 10 months prior to release.

Our wines are of limited production. Since we are a truly boutique product, only Wine Club members will have access to all of our wines. Join us now to ensure first choice of our wine selections and to receive periodic updates on wines from Meadowlark Vineyards.