In winemaking, our guiding principle has been that the wine is made in the vineyard.  However, the process of bringing these amazing grapes from the vineyard to the winery and ultimately to the table has taken many years and an exacting commitment to preserve every uniqueness of the terroir; never to allow the intrusion of manipulation to obscure the vineyard in the wine.

Grapes are harvested in the cool morning air and meticulously sorted by hand several times before they are allowed to settle gently into four small, temperature-controlled stainless steel fermentation tanks.  New French Oak is used for aging each vintage.  Production is strictly limited to a maximum of 400 cases per vintage.

The winemaking at Seven Stones is overseen by the experienced hand of winemaker Aaron Pott, who firmly believes in non interventionist winemaking that allows the terroir to express itself in the wine, techniques he learned from his great winemaking mentors and friends Michel Rolland and John Kongsgaard. His skills were honed as winemaker at the Premier Grand Cru Classé Château Troplong Mondot and the Grand Cru Classé Château La Tour Figeac both in St. Emilion as well as St. Clement and Quintessa in Napa Valley. 

Seven Stones’ guiding principle is simple: Great wine is made in the vineyard. However, this simple philosophy requires a uniquely high level of attention. Winemaker Aaron Pott and his team pay strict personal attention to every aspect of the growing process, from dropping approximately 40% of the fruit, to vine-by-vine grape selection in the vineyard prior to harvest, and taking as much time as necessary to be sure that every step in the growing process is the right step.

Grapes are harvested in the cool pre-dawn air and sorted by hand several times before they are allowed to settle gently into four small, temperature-controlled, stainless steel fermentation tanks. New French oak is used for aging each vintage.

Pott shares the Wornicks' respect for Seven Stones remarkable terroir. The two acres of vines are exclusively hand-farmed, with meticulous attention to detail. There are no tractors, no heavy machines and little to no manipulation after harvest. The result is a complex Cabernet Sauvignon that reflects both the land's unique character and the Seven Stones’ philosophy.