Wawawai canyon winery & vineyard


Our site is characterized by silt loam soils on a steep, south-facing slope, with hot dry days and cool nights in the growing season. We manage our vineyards for sustainability and ecological balance, using organic methods of soil development and pest control. In some years, we even use free-range turkeys for insect control in the vineyards. Songbirds nest in our vines, providing more natural pest control. Drip irrigation allows us to control the timing and amount of water the vines get throughout the growing season. All vine work and grape harvesting is done by hand.

Unlike the many wineries that use the term ‘cellar’ loosely, our picture-book winery boasts an underground cellar and barrel room that maintains a perfect temperature for wine aging.


Extreme heat, marginally fertile soil and steep, steep slopes characterize the canyon lands at Wawawai. A seemingly formidable site on which to grow wine grapes— newly established vines may take up to five years before reaching adequate maturity for production. An acre in the Canyon will yield only about 1-2 tons of fruit during a good year (whereas most commercial vineyards will yield anywhere from 3-5 tons per acre). Berries are notably small and flavors tend to be intense and concentrated. High acid levels and relentless structure make for earthy wines that reward cellaring.