In the vineyard we practice sustainable agriculture. We use a blend of organic and traditional farming practices that promote healthy vines and a healthy environment. Our new, irrigated vineyard blocks have permanent cover crops in order to help replenish the soil and to provide habitat for beneficial insects and spiders. The old, dry-farmed blocks are still cultivated (with a pre-W.W.II Allis-Chalmers model M crawler), in order to retain soil moisture. Sulfur dust, used for millennia to control powdery mildew, is the only thing that we ever put on the vines; fortunately we never need insecticides.

Winemaking is custom tailored to each small lot of grapes (typical lot size is less than four tons). There are no standard practices other than utilization of the utmost care in handling grapes and wine. All wines are aged in small oak barrels, clarified by racking and are bottled either unfiltered or with minimal filtration. Our oak is currently 90% French, 10% American.

Our first vintage was 1989, when we made 1,000 cases. 2003 production was 8,500 cases.

Wellington Vineyards is not a glitzy showplace winery; we put our money and hard work where it belongs - into wine production. Our goal is to produce great wines at a fair price. An important aspect of this plan to offer great value is based on direct sales. We sell close to 50% of our wine through the tasting room; availability elsewhere is and will continue to be extremely limited.

We are very proud to be a Certified Sonoma County Green Business since 2001. Our organic farming practices, use of green products and Solar Powered facilities make the grade.