Wineries of America
Nota Bene Cellars
We cannot overestimate the importance of the quality of grapes we choose for our wines. The wine is truly grown in the vineyard, which makes choosing high quality vineyards one of our winemaker’s most important tasks. Consider that we have been making and studying the wines from Washington State for 19 years and still find that we have plenty to learn. This is, however, almost a cliché in the wine business here in Washington State when we compare our experience with those of French and Italian winemakers who have been learning the terroir of their vineyards for generations.
Individual small lot fermentations are the way we make :Nota Bene wine stand out from the rest. Managing fermentation is very important to achieving clean fresh fruit in your finished wine. We use 250 Gallon fermenters that provide optimum surface to volume ratios that allow the winemaker to give the yeast the air they need during peak fermentation rates. Lids are removed from the fermenters when fermentation temperatures rise above 75 degrees F. We punch down the cap two or more times daily depending on the rate of the fermentation, with the hotter and cooler fermentations getting the most attention. Nutrient requirements are constantly monitored with our winemaker’s extremely care.
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