Wine Tour - The Field

Nestled in the hills of northern Sonoma County at the edge of picturesque Healdsburg, the winemaking facilities of Bouchon are situated among the estate vineyards. The winery's five buildings, including fermenting, barrel storage, laboratory, bottling and warehousing, and administrative offices, are part of a 52 acre site. 32 acres are planted to Merlot and Cabernet Sauvignon.

Looking into picturesque valleys, one sees the prime and fertile viticultural areas of the Russian River Valley and Dry Creek Valley with the Russian River flowing through the center of Sonoma County.

Lush clusters of grapes ready for harvest, which typically takes place in September.

The grapes, hand-picked from the Bouchon estate and from selected vineyards along the California coast, are hauled to the winery for crushing.

The process of making wine begins at the hopper, into which grapes are emptied. The giant corkscrew gently conveys the grapes to the crusher/stemmer which removes the grapes and leaves.

White grapes are gently pressed to extract the juice or "must" and their skins are discarded; red grapes proceed direct to the fermenting tanks, where the red color is extracted from the skins during fermentation, as well as tannin and other natural essences.