All of our wines are vineyard designated, and come entirely from vineyards located in the Yorkville Highlands Appelation.  For more information about this relatively new appellation, or growing area, see yorkvillehighlands.org.

Hawks Butte Vineyard

Nestled at the base of Hawks Butte on a series of benches and hillsides, our estate vineyard is about 1200' above sea level and 30 miles inland from the Pacific coast. The estate, really more of a ranch, is entirely within the Yorkville Highlands appellation. The south-facing, rocky slopes of Hawks Butte Vineyard heat up to 90 to 100 degrees during summer days, but cool in the evenings since a coastal breeze and occasional rolling fog bank reach inland. The rocky soils and exposure of the vineyard make for challenging growing conditions, but produce slow-growing, low-yield vines with small, intense syrah and merlot.

Hawks Butte

Hawks Butte Vineyard is an incredibly peaceful place in the middle of nowhere. The site was once a sheep ranch, and lies about two miles above Highway 128, mid-way between the towns of Yorkville (pop. 30) and Boonville (pop. 452). The spectacular views overlook the valley below, across layers of hills toward the ocean. Oak, madrone, buckeye, and native grasses surround the vineyard. These days, the Hawks Butte locals include deer, coyote, red-tailed hawks, acorn woodpeckers, and the occasional bobcat or mountain lion.

Great wines start in the vineyard. Cindy Paulson works with viticulturist Tyler Klick of Redwood Empire Vineyard Management to make all of the winegrowing decisions at Hawks Butte Vineyard and to ensure that we produce only the best quality grapes. We nurture and tend our hillside vineyard mostly by hand, applying sustainable, organic practices wherever possible to coax the best out of the vines and support a healthy environment.

Weir Vineyard

The Weir Vineyard is the pride and joy of Bill and Suki Weir. They’ve been working for over a decade to create a premier Pinot Noir vineyard in the Yorkville Highlands. The Weirs’ vineyard sits at about 900’ and is often just below the marine fog layer that moves up the Anderson Valley toward Yorkville from the Pacific. Warm days, cool nights and foggy mornings produce a relatively late-ripening pinot noir, full of depth and character.

Weir Vineyard

Bill has experimented with different growing techniques, maintaining low crop yields and stressing the vines by limiting water to create greater flavor intensity. The Weirs specialize in Pinot Noir and have several clones, including one thought to be Domaine Romanee-Conti, Wadenswil 2-A, UC Davis Pomard 4, and a special select clone taken from a well-known vineyard bordering the Russian River in Sonoma County. The Weir Vineyard Pinot Noir is marked by a unique terroir — melange soils, Mediterranean climate with long dry summers and renewing fog, south-facing slopes, and neighboring oak trees, which combine to yield exquisite fruit of multi-layered complexity.

Bill and Suki Weir

Randle Hill Vineyard

Planted with Sauvignon Blanc in 1982, the 13-acre Randle Hill Vineyard is located at an elevation of about 1200’, 40 miles inland from the ocean. The owners, Deborah and Edward Wallo, believe in sustainable farming practices and achieved certification by the California Certified Organic Farmers (CCOF) in 1986. This 4-year certification process ensures that no pesticides, herbicides, fungicides or synthetic fertilizers are ever used. The Wallos believe in farming practices that ensure a healthy, sustainable soil to provide robust plants and vibrant, complex grapes – the basis of great wine.  To provide nutrition and control pests, the Wallos use a combination of seasonal cover crops – fava beans, winter peas, oats, dwarf grasses and clover, along with seaweed and/or kelp compost.

The Randle Hill Vineyard at harvest time

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