Wine & Cheese Tasting

Burrell School’s 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 a 1,600 foot elevation, the soils are a complex mixture of loam and shale due to our close proximity to the San Andreas Fault. Nearby Monterey Bay brings warm days and cool nights. This results in a unique microclimate, perfect for long, slow ripening of cool climate grapes. From growing to harvesting, the goal is toward the best wine grapes possible in order to produce distinctive, concentrated wines reflective of their mountain home. 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 24 months in French or American oak barrels) and unfined, unfiltered wines are the key to our winemaking techniques. The outside veranda overlooks the Estate vines with spectacular views of the canyons and ridges of the Santa Cruz Mountains.