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 four great winemaking mentors and friends Michel Rolland, John Kongsgaard, Jean-Louis Mandrau (former Château Latour winemaker) and André Porcheret (former Domaine Leroy and Hospices de Beaune winemaker). 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.