The new winery opened in summer of 2005. The design allows guests to observe the inner workings of the winery. Committed to sustainable building practices, Ted, Mary, Greg, and Kara created the winery using recycled steel trusses and wood from the surrounding property.
The winery is gravity-fed, which means that there is no pump necessary to propel the must. The barrel room is designed to maintain a constant temperature naturally, without artificial heating and cooling. In the summer, trenches of river rock under the barrels are hosed down to provide evaporative cooling and humidity.