Mountain Dom Winery

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About

Mountain Dom Winery, Spokane

Our first crush was in September of 1984 in which we pressed one ton of grapes that were hand harvested in the Columbia River Basin. Following the classic proportions of 1/3 Chardonnay and 2/3 Pinot Noir, we pressed the grapes in our kitchen and fermented them in a small stainless tank. The harvest in 1985 and 1986 also were one ton. We experimented with different yeasts and vineyards.In 1987 we purchased a Willmes tank press and started building the first part of the winery. Our crush that year was 6 tons. These first vintages started our reserve wine program. In 1988 we started to ferment exclusively in small French oak barrels and experimented with malo-lactic fermentation.Our current production is 6,000 cases per year. From 1987 to 1990 we used David Ramey, then from Matanzas Creek Winery, as our consultant. Currently our consultant is Raphael Brisbois, who has been the wine maker for the sparkling wines at Iron Horse and most recently at Piper Sonoma. The 9,500 square foot winery

Category

Wineries & Breweries