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Burrell Schools origins date back to 1854 when Lyman J. Burrell settled the rough wilderness that is now home to our winery and Estate vines. Carrying on the more than 130 year old tradition at the School, David and Anne Moulton began development of the Estate vineyard in 1973. At 1,600 foot elevation, a nearby Monterey Bay brings warm days and cool nights. This results in a unique microclimate, perfect for long, slow ripening of cool climate grapes.
Cultivation and spraying are done with heritage Cletrac tractors; pruning, seasonal operations and picking are all done by hand.
From growing to harvesting, the goal is toward making the best wine grapes possible in order to produce distinctive, concentrated wines reﬂective of their mountain home.
Once harvest begins, the sure hand of winemaker David Moulton begins its inﬂuence. Grapes are harvested at optimal ripeness, crushed in small lots, and fermented with select yeast strains. Barrel selection is tailored to each varietal. Long, slow aging (12 to 18 months in French or American oak barrels) and unﬁned, unﬁltered wines are the key to our winemaking techniques.
Bottling follows, with an additional six to twelve months of aging before any wines are released for your enjoyment.
Our estate vines yield the Chardonnay, Pinot Noir and Merlot, along with Estate Cabernet Franc, Syrah and the exclusive Valedictorian blend from the nearby Pichon Vineyard. Select grapes from other small Santa Cruz Mountains vineyards are also used.