Letter from the Winemaker

Dear Wine Club Members,

Can you believe fall is around the corner? This September shipment marks one year since the launch of our Wine Club, and we are so grateful to have you as a member. Your support and enthusiasm for this new endeavor meant that we could keep you stocked with wine throughout a very unusual year!

I was delighted that we were able to add to your member perks this summer with our new Member Mondays offering at the wine bar. Make sure to visit us for your free glass of wine! We have a lot more member benefits and perks in store this year and we’re always looking for new ways to show our appreciation. Stay tuned for more on that!

In the meantime, I wanted to share a little about what’s happening in the winery these days. It’s one of the busiest and most important times of the year for our team: harvest season! Refrigerated trucks have already begun to deliver literal tons of grapes to us from vineyards we work with across the country – from as far as California and as close as New York State.

Once grapes arrive, a countdown clock begins for us at the winery in order to maintain freshness and create the highest quality wines we can. We get right to work processing – our white wine grapes are immediately pressed to tank and our reds are destemmed to either tanks or T-bins in preparation for fermentation. We’ve already received and crushed our Grenache grapes for this year’s Rosé!

After processing, it’s near round-the-clock action – managing fermentations, punchdowns, pumpovers, and prepping barrels, where our wines will age until we determine they are ready to bottle. Times range from as little as 6 or 8 months (for white wines) to nearly 2 years (for some of our bigger, bolder reds).

Until we can share our wines from this 2021 vintage with you, I hope you enjoy your wines in this shipment!



Erik Subrizi

Winemaker, District Winery


Recipes from the Kitchen: Fingerling Potatoes

Recipes from the Kitchen: Stilton Compound Butter