Our Winemaking Process
Every bottle is made by hand: fruit picked at its peak, whites finished in oak, reds aged for years before release. A process of patience, start to finish.
In the Vineyard
The season begins with bud break in March or April, then veraison in July, when the berries change color and we thin the vine to focus its energy on the fruit that remains.
Every grape at AJA is picked by hand. Whites come in first, in late August and September, at a brix that keeps their acidity bright. Reds follow through October, left on the vine longer for riper fruit and rounder tannins.
Our White Wines
We ferment our whites in steel to preserve their fresh fruit character, then finish our estate whites in oak for added texture and depth.
The wines are bottled each March and released every April 15th, Amanda’s birthday, after a short rest that lets their character settle.
Our Red Wines
Our reds ferment on their skins, cold soaked for at least 48 hours to draw out color, tannin and flavor before native yeasts take over.
From there, the wine ages up to 18 months in French oak, rarely more than half of it new, then rests 18 to 30 months in bottle before it ever reaches a glass.
From Vine to Bottle
22–23°
Brix at White Harvest
24–26°
Brix at Red Harvest
18 Mos.
Aged in French Oak
18–30 Mos.
Resting in Bottle
Taste It for Yourself
The best way to understand our process is a glass in hand. Join us in Santa Monica, or explore the wines it produces.
Let’s chat, over a glass of wine.
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