Sol Rouge utilizes minimal intervention winemaking techniques in order to bring out the unique characteristics of the vineyards. Through the use of deficit irrigation and low yields, we allow our grapes to fully develop in the field – harvesting our grapes based on phenolics (e.g., flavors and colors), versus brix (e.g., sugar) and pH (e.g., acid) alone.
In the winery, we use only native yeast in our fermentation process. Native yeast fermentation gives a diversity of flavors and a character more specific to vineyard itself. This, combined with minimal additions, allows us to preserve the unique flavor of the terroir. The use of long cold soaks, hot fermentation, and extended maceration allow us to obtain great extraction of both color and flavor to further enhance the unique character of the vineyard.
The property has terraced vineyards with high density planting, hiking trails, a picnic area and breathtaking views. A private guest house is available for club members.