Wrights Station Vineyard & Winery

Product Description

Wrights Station Vineyard is a picturesque winery located in the Santa Cruz Mountains, California, at an altitude of 1,800 feet. The vineyard has a unique northeast-facing orientation, which protects it from direct sunlight in the afternoon and allows it to retain the natural acidity of its fruit. The vineyard sits on a slope overlooking the Los Gatos Creek and the soil is a complex mix of sand, clay, and slate, likely influenced by the nearby San Andreas Fault.

The vineyard was first planted in 1981 with Chardonnay, which is some of the oldest in the region. The Chardonnay is planted on AXR rootstock and the Wente Clone 4 scions produce large clusters of fruit. The mountain climate of the vineyard preserves the fruit’s natural acidity, giving the Chardonnay flavors of citrus, apple, and pear, with hints of tropical fruits. These Chardonnay vines are non-irrigated, which intensifies the flavors of the berry.

In addition to the Chardonnay, the vineyard also planted Pinot Noir in 2000 and 2001. The Pinot Noir is planted on a mix of 101-14 rootstock and grafted onto aged Chardonnay rootstock. The Pinot Noir grapes are predominantly Clones 667 and 777, with a selection of Pommard completing the roster. The fruit flavors of the Pinot Noir are typically bold, with notes of cherries and dark berries, and the wines produced from these grapes are rich and rewarding.

The winery has taken the original 1947 farmhouse and renovated it into an elegantly appointed tasting room. As you enter the tasting room, you are invited to relax in the living room, lounge on the enclosed porch, or utilize the dining room for an intimate winemaker dinner or corporate meeting. Of course, if it’s wine you’re interested in, you can stroll up to the tasting bar, which is fashioned from reclaimed barn wood, and sample a selection of handcrafted estate and other wines sourced from local vineyards. From the bar, you can enjoy the spectacular views of the vineyard below and the ridges of the Santa Cruz Mountains in the distance.

The winery itself was originally a space for chinchillas and horses, but it now serves as a laboratory, fermentation room, and a space for aging and storing Wrights Station wine. The entry room of the winery is highlighted by three chandeliers made from wine barrels and serves a variety of purposes, including being a laboratory and fermentation room. The second room of the winery houses the barrels, which are a mix of ages and cooperages and provide the wine with a complex diversity of flavors. The tank room of the winery holds temperature-controlled tanks for blending, storing, and bottling the vintages.

The winemaker at Wrights Station is owner Dan Lokteff, who was previously the winemaker at Storrs Winery in Santa Cruz. He holds a wine making certificate from UC Davis and strives for minimal intervention during the winemaking process to allow the vineyard to express itself and show the brilliance of Santa Cruz Mountain fruit.