Morning: Vineyard Vigilance

As the sun peeks over the rolling hills of Livermore Valley, our day begins in the vineyards.

For us, the vineyard is more than a place—it’s a partner. Our work here starts with hands-on observation. We walk the rows, inspect the clusters, evaluate canopy health, and monitor soil moisture. Every decision we make—when to prune, when to harvest, how to manage the vines—is based on real-time insight and deep familiarity with each block of the vineyard.

Mitchell Katz himself was known for these walks, greeting each vine like an old friend. That tradition continues. The purpose is simple: produce the best grapes possible from each individual site. This is the essence of single-vineyard winemaking, and it begins with attention at sunrise.

We don’t farm with a one-size-fits-all mentality. Every varietal and every vineyard requires its own rhythm and care. Whether it’s thinning fruit to ensure even ripening or adjusting irrigation based on climate conditions, our team acts with one goal in mind: letting the vineyard express itself fully.

Midday: Cellar Craftsmanship

By midday, we shift our focus from the vines to the cellar.

Here, the energy is focused, calm, and highly intentional. This is where raw potential becomes polished expression. During harvest, the cellar hums with activity: grapes arrive in small lots, are destemmed and sorted by hand, then moved into fermentation tanks.

Fermentation is monitored around the clock. We measure temperatures, taste daily, and manage cap levels (the floating grape skins) through pump-overs or punch-downs. Each varietal demands different care. For example:

• Zinfandel needs close attention to avoid over-extraction.
• Cabernet Sauvignon benefits from a longer maceration to build structure.
• Chardonnay, gently pressed and fermented cool, is all about retaining fruit character.

Once fermentation is complete, the wine is transferred into oak barrels—mostly French and American, with toast levels matched to the wine’s style. This begins the aging process that can last anywhere from 9 months to 2 years, depending on the wine.

The cellar also reflects our commitment to sustainability. We use energy-efficient equipment and practice minimal intervention winemaking to preserve both the wine’s integrity and our environmental footprint.

Afternoon: Tasting and Quality Control

As the day progresses, we gather to taste and evaluate.

Every member of the team participates in our structured tastings. These aren’t just about quality control—they’re about understanding the wine’s personality, progress, and potential.

We look for balance, depth, and varietal character. Tasting a young Syrah from Ghielmetti Vineyard might reveal spice and intensity. A Chardonnay from Crimson Ridge may show floral lift and minerality. These insights guide everything from barrel decisions to blending strategies.

If adjustments are needed, they’re made with care and respect. We might rack a wine to improve clarity, or blend barrels to create a more cohesive profile. But we never manipulate for the sake of trend or scale—our wines must remain true to the vineyard.

This is also the time when packaging comes into focus. We inspect labels, review bottling dates, and oversee every detail of what goes into the final presentation. For us, every bottle is a signature—and it must reflect our standards from cork to capsule.

Evening: Reflection and Planning

Evenings at Mitchell Katz Winery are quieter, but just as vital.

We review data collected throughout the day—sugar levels, fermentation progress, vineyard temperature swings—and discuss what’s next. This could mean preparing for a pick, scheduling a racking, or evaluating which wines are ready for bottling.

Winemaking is circular, not linear. Each day informs the next. Decisions we make in August shape what we bottle in March. We embrace that rhythm, always looking forward but grounded in what the day has taught us.

These final hours are also a time for team reflection. We share observations, celebrate progress, and sometimes simply raise a glass together. That human connection is part of the process, too.

The Heartbeat of Mitchell Katz Winery

So what makes our process different?

We work only with single-vineyard wines. This gives us a deep relationship with each site and a focused sense of purpose.

We operate in small lots, ensuring no wine gets lost in a crowd. Every barrel matters.

We combine traditional methods (like hand-sorting and native fermentations) with modern tools to improve consistency and safety.

We value people as much as process. Our team is skilled, experienced, and passionate. That shows in every decision, every bottle.

Most of all, we believe that great wine is grown, not made. Our job is to guide it with intention and integrity.

Conclusion

A day at Mitchell Katz Winery may start with grape skins under our boots and end with tasting notes scribbled on a clipboard—but every step is part of a larger commitment: to craft wines that speak honestly of where they come from.

Livermore Valley is our home. Our vineyards are our collaborators. And our wines are our way of sharing that story—one day, one barrel, one bottle at a time.

We invite you to visit, taste, and see the journey for yourself.