Wise Villa Vineyard
Wise Villa Estate Grapes
Wise Villa’s wines come from our estate grapes, meaning they are grown right here on the vines surrounding the winery. Nothing at Wise Villa happens by accident, and the Estate Vineyards are a perfect example. When Owner and Founder Dr. Grover C. Lee decided to plant a vineyard, he searched and researched until he found a location that would have the perfect micro-climate and soils for the wines of distinction he wanted to create.
Loam & Decomposed Granite
The Estate Vineyards lie upon rolling hills of loam and decomposed granite that provide excellent drainage all the way down to the clay hardpan deep below. The deep, well-drained soils are perfect for viticulture, forcing the vines to send roots far and wide to obtain water and nutrients, resulting in a vine with a very strong root system.
Many farmers are mystified by the suitability of decomposed granite for viticulture, but the answer is simple. While most crops do best on rich soils, resulting in large crops, winegrowing is the opposite. The goal in winegrape growing is to produce a small amount of grapes of intense flavor, with low crop levels. Soils that are well-drained and more challenging are in fact the perfect soil for grapevines; in fact, most of the great vineyards of France are on gravel soils, limestone soils, rocky soils, or decomposed granite!
Perfect Micro-Climates
The micro-climates of Wise Villa’s Vineyards set it apart from the surrounding areas as well. The Estate Vineyards lie in an inversion layer, wherein the winter temperatures are warmer (avoiding freezes and spring frosts) and the summer temperatures are cooler (resulting in slower sugar accumulation in the grapes, obtaining richer flavors). Again, the point is not to produce large crops of sweet grapes, but to slow the sugar accumulation so that complex and rich flavors can develop in the grapes without too much sweetness. Wise Villa’s grapes are complex and rich, with low sugars resulting in low alcohols, and a nice acid balance to ensure that the wines will pair nicely with food.
35 Acres & 15 Varieties
The Estate Vineyards consist of 22 acres planted to 15 different varieties, including Cabernet Sauvignon, Merlot, Petite Sirah, Syrah, Tempranillo, Touriga National, Sangiovese, Zinfandel, Pinot Noir, Pinot Gris, Chardonnay, Malbec, Cabernet Franc, Muscat, and Sauvignon Blanc. Each variety constitutes a section of the vineyard from 1 to 4 acres large, each with its own microclimate.
For example, the Pinot Noir is planted on the Northern hills of our vineyards, where the angle of the sun results in less direct sunlight and lower temperatures, producing finer flavors for this cooler-weather variety. Our Zinfandel is on Southern slopes, as it favors more sunlight and warmth. Care and forethought were taken with each planting.
Paying Close Attention
Our vines receive the utmost care at every stage of their growth. During dormancy, we prune twice — first in early winter, then again at the end of winter — to maintain balance and set the foundation for a strong growing season. Come spring, we shoot thin with precision, limiting our harvest to 2-3 tons per acre. By comparison, many valley vineyards yield up to 20 tons per acre. This intentional restraint directs the vine’s energy into a smaller number of grapes, resulting in fruit of exceptional intensity and quality. Every decision we make, from the first pruning cut to the final harvest is guided by forethought, care and passion. The wine in your glass is the product of that dedication — a reflection of the finest grapes, expert winemaking, and true artistry.
Fermentation Process
The Wise Villa Winery fermentation process for most of our red wines starts with a cold soak and fermentation with whole berries at cold temperatures, to achieve a partial carbonic maceration and maximize fruit-forward aromatic expression. (The retention of small volatile molecules called esters, which are the essence of fruit aromatics).
These techniques result in a vibrant fruit profile and lighter tannins. After fermentation, most of our red wines are left on the skins for an extended maceration to ensure full extraction of flavor and soft tannins from the skins before pressing and being transferred to oak on 100% full lees. This mix of techniques allows the maximum expression of fruit, spice, and lees aromas to produce an intense wine displaying the best qualities of these grapes and vineyards.
Clean picking and sorting process
Our extremely clean picking and sorting process, eliminating extemporaneous garbage material from the grape bundles, is essential to our wine making process. Many wineries use machine harvesting or outside picking crews which are used for efficiencies such as increased tonnage, and reduced labor cost. One downside though might be a little more garbage material in the picking bens. Garbage material may include such things as: rodents, lizards, snakes, spiders, insects, branches, leaves and grapes.
The amount of garbage does have an influence on sulfite requirements. An exceptionally clean (grapes only) and cold ferment material requires less sulfite protection. The normal range of free sulfite for a normal hot fermentation with a normal amount of vineyard garbage in the ferment is approximately 35 – 45ppm (with a ph of 3.3,3.4 to 3.6,3.7). This should equate to an approximate 0.8 molecular sulfite level which is the standard for a normal fermentation.
Organic winemakers
Organic winemakers know well the need for a clean ferment if no sulfites are added. Organic wines of quality have no added sulfites and have a quality wine life of 3 to 5 years if the wines are stored with the proper temperature and humidity. Fluctuation in temperature is extremely deleterious to wines as well as constant or fluctuation of temperatures above 70-75%. Humidity should also be maintained at a constant of above 65%-75%. If these conditions of temperature and humidity are not constant and at appropriate ranges, wines will quickly go bad with or without added sulfites.
Wise Villa Winery uses organic principles in our vineyards and is certified sustainable farming by the State of California. We utilize the best of organic farming and organic wine making principles. Our goal is to make the highest quality wines with the least amount of sulfites but assuring that we use exactly the amount of sulfites we need for wine protection and quality. Sulfite levels at or near 0.8 molecular is our standard.
There are four wine making goals specifically planned for our wines
These four goals for our wines are specifically done to protect our consumers from headaches through lower sulfites and lower alcohol levels, enhance their wine and food appreciation with lower alcohol and higher natural grape acidity, and to provide the true fruit characteristics of each unique grape varietal.