How We Make Our Wines

Once the grapes in the vineyards reach our standard of perfection they are quickly harvested by hand in the cool light of dawn. Because of the higher elevation and slower ripening time, most harvests at Heintz Ranch begin in late-September and run into mid-to-late-October, with an occasional harvest ending in November. Cool mornings can quickly turn hot, so once the bins are full, the grapes are promptly delivered to the winery to begin their magical transformation. I am very pleased that the abundance of fruit so evident in the grapes at harvest transfers through our winemaking process into the finished bottle. From grapes to glass, the meticulous attention to detail in the cellar results in a superb wine, which we bottle unfiltered to maximizing its taste and feel. To best enjoy our wines do not over-chill, preferably storing or serving at 55° to 60°.

Wine Placements

Dutch Bill Creek wines are placed internationally in select establishments from Maui to Manhattan, Japan and Caribbean Islands. Key restaurants have included Alan Wong's Hawaii, La Mer, Padovani's, Roy's, and Spago; Aqua, Bacar, Carnelian Room, Dry Creek Kitchen, Mecca, Piperade, Rubicon, and various St. Regis and Ritz-Carlton hotel locations.

"The wine in this bottle is the result of a beautiful cycle of life."