Crafting estate-grown San Diego wines!
Triple B Ranches > The Ranches > Winemaking

Our winemaker Chris Broomell believes in a minimalist approach, allowing the vines and mother nature to create each vintages expression. All of our estate fruit is harvested in the frigid temps of dawn, protecting the delicate esters from escaping.

The white grapes, like Viognier and Torrontes, are loaded quickly into the press as whole clusters to extract the juice. After cold settling the juice in tanks, fermentation takes place in neutral barrels or stainless steel tanks at cool temperatures for about a month and on completion aging begins sur lie for five to nine months before blending to finish aging. The white wines are cold stabilized, but rarely fined and only filtered when necessary.

The red grapes are quickly destemmed whole berry into half ton fermentors. After a three to five day cold soak fermentation kicks off and lasts ten to fourteen days. Once complete, free-run juice is bleed directtly to barrel and the remaining must is gently pressed into barrels, where bâtonage takes place for up to six months. Then the wine if left to age sur lie until being racked to blend or back into barrel for additional aging. Once blended the wines are bottled and/or kegged, bottle aged if necessary and then ready for you to enjoy with your favorite San Diego cuisine.
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Cellar Door Opening
The cellar door is now open 11 am to 4 pm Friday, Saturday and Sunday. Stop in to taste what San Diego has to offer. More info >>
Cellar Club
Our wine club is a great opportunity to enjoy the ranches even more, with exclusives wines and events. More info >>