All Tablas Creek grapes are
harvested by hand

Full bins are brought down to the winery by tractor

Bob Haas operates a forklift to bring the
bins to the sorting table

Grapes are sorted and destemmed
before fermentation

Assistant winemaker Ryan Hebert
with a new Tannat cluster

Francois Perrin with a hand
punch-down of a fermenting
tank of Syrah

Winemaker Neil Collins pulls a
Roussanne sample from barrel

Wines are fermented in both oak barrels and stainless steel tanks

Red wines are aged for a year in 1200-gallon foudres before bottling