Winery
McCrea ceased production with the 2011 vintage and ended operations at the winery facility in 2013.
Our wines were produced in a somewhat low-tech manner. Reds were gently de-stemmed directly into two ton fermenters, cold-soaked for a few days, innoculated for fermentation and punched down several times daily until being transferred to barrel. All of the tanks were "de-juiced" rather than having the entire must put through the press. Some of the wine aged for just under one year, while the remaining wines were bottled around 16-30 months following the vintage.
Our whites were pressed whole-cluster then transferred either to stainless steel tanks where they fermented very slowly at low temperatures, or to barrel for fermentation, enhancing complexity and creamy mouthfeel.
We continue to offer the remaining inventory as well as selections from our complete library of all wines from 1997 through 2011. These wines, particularly the reds, have shown remarkable longevity. Even some of our 35 year old Chardonnay has the character of a lovely, old Burgundian white!
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