Winemaking at Jeriko

Vintner Danny Fetzer and our talented winemaker George Vierra are responsible for the award winning wines created at Jeriko. Currently, we produce nine varietals of Organic and Bi0dynamic grapes.

Producing 14000 cases annually, Danny and George use ancient techniques to handcraft the wines.

Bud break usually begins in May, and our harvesting period usually begins in September continuing through until October.

Cold wet winters bring the threat of flooding and cold Spring mornings bring the threat of frost.

Irrigation from the Russian River is used to protect the vines from drought during the hot summer weather, as Southern Mendocino traditionally does not get rain during the growing season from July to October.

The grapes are picked using a combination of both hand and machine harvesting.

Some of our grapes are cold-soaked in small open topped fermenters prior to crushing, this helps retain the color and flavor of the fruit.

Jeriko Estate uses an on-site Bucher press to custom press the grapes.

Depending on the varietal, the grapes are aged for various periods of time in a range of stainless steel tanks, or new and old French, American and Eastern European oak barriques