All wines are vinified on the estate, at the winery housed in the barns next to the Tasting Room. During harvest, the grapes are picked before the heat of the day, as early in the morning as possible, and brought to the winery for processing.

Winemaking processes vary, depending upon factors such as the season, vintage, yields and the style of wine that Fred and the winemaking team are striving to make. On average, the white wines are fermented at about 50-60 degrees Fahrenheit, while the red wines require more heat and ferment at 75-80 degrees. Fermentation temperature is carefully controlled – either by adjusting the refrigeration on the stainless steel tanks or by punching down fermenting red wines periodically throughout the day.

All of the oak barrels used for fermentation and/or aging at the Brander Vineyard are French oak, about 20% of which are new barrels. Barrel aged Sauvignon Blanc wines remain in barrel for an average of 4-5 months. The Merlot ages in barrel for about 8 months to give it a nice fruit/tannin structure and the elegant Bouchet remains in barrel for a full year. To ensure a brilliant clarity, the wines are fined prior to bottling (Bentonite for white wines and egg whites for red wines). Many of the winemaking methods at the Brander Vineyard are traditional and old world – but with a modern day edge and always with a commitment to producing the best wines possible.