Our goal at DANCIN Vineyards is to produce the healthiest fruit. To accomplish this, we continually assess the status and requirements of our grapevines throughout the season and tailor our activities accordingly. This diligent care produces smaller berries and more concentrated clusters for our Southern Oregon winery. This allows our winemaking team to let nature take the lead, with limited intervention.

Our wine grapes are hand-sorted up to three separate times on the morning of harvest; once in the field while picking, once on an inclined sorting table feeding the destemmer, and once again, if necessary, as destemmed individual berries passing over a grated, vibrating sorting table sifting out any green berries, raisins, or other undesirable materials. The fruit is then provided the opportunity to cold soak for up to seven days while the native yeast fermentation at nature’s timing, begins. The fermenting must is then punched down one to two times daily during peak fermentation, which lasts about 10 to 14 days. The fermented grapes are pressed, and the wine moved directly to barrel where it will undergo malolactic fermentation and age on lees until the following spring, when they are racked off the lees and blended.