Tero Estates Winery Claimed

At TERO Estates, it is our goal to produce small lots of estate wines that reflect the ultimate expression of Windrow Vineyard. Reviving and improving this historic property allows us to follow our passion for creating treasured wines while showing respect for the vines and the people who tend them.

All estate fruit is hand-harvested and immediately delivered to our crush pad at the top of the hill, where it is gently destemmed, sorted, and placed into fermentation bins. The must is then cold-soaked for two to five days before yeast is added to start the fermentation. The cap is “punched down” by hand three times a day.

When the fermentation is complete, the “free run” wine is siphoned into barrels and the remaining must is placed into our hydraulic basket press. Pressing off the skins and pulp is done gently and checked frequently to avoid bitter tannins. This “press fraction” is barreled separately from the free run.