where it all began
The Estate
Our original Estate Merlot vineyard adorns a sunny Carmel Valley hillside, ringed by oaks and olive trees on a five-acre, creek-front property. It’s small on purpose: at this scale, we can walk every row, check every cluster, and make every decision by hand.
A Year in the Vineyard
Winter
The vines sleep and store carbs for the season ahead. We prune them by hand, giving shape to the new vintage.
Spring
New leaves unfurl as the hillside warms. We shoot-thin by hand so vines direct energy into the best clusters.
Summer
Clusters slowly ripen with hot days and cool nights, as berries develop sugars, flavor, and that deep purple color.
Fall
When the acids and sugars are in perfect harmony, each cluster is harvested by hand and the vines rest.
Our Winegrowing philosophy
Terroir
Nestled between the granite peaks of the Santa Lucia Range and the Big Sur coast, the Carmel Valley AVA — first planted in the 19th century and officially recognized in 1983 — is California’s hidden gem for refined, balanced, and vibrant Bordeaux-style red wines.
From Vine to Barrel
After an early morning harvest, the fruit begins its fermentation journey that same day, continuing on for about a month. For reds, this process happens on the skins before pressing and barrel aging for 12-18 months. For rosé, we press at harvest after extremely brief skin contact, then ferment and age in stainless steel for about 4 months to keep it bright. After each wine is properly aged, it goes to bottle, to a Primo club release, and into your glass.
Hand Harvested
picked at first light
Straight to the Winery
The Destemmer
Primary Fermentation
Pressed off the Skins
Barrel aged to Perfection
Walk the Rows
Our Vineyard Chateau guests stay just steps from the vines, and taste the small-batch wines they create.
Get in Touch
Questions about our wines, the club or the Vineyard Chateau? We’d love to hear from you.