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Winemaker Kenneth Juhasz guides every step of the winemaking process at Attune. With each decision on technique and timing, he focuses on finding harmony between power and elegance, structure and finesse.

Our grapes are harvested by hand, in the middle of the night, then brought to the winery in small bins to protect their fragile integrity. The clusters are then cold-soaked and allowed to ferment slowly over the course of several days. After a gentle pressing, the juice goes into a carefully selected mix of neutral and new French oak barrels. We bottle after 18 months in barrel, then age the wines for an additional year before release.

Part art and part science, my job is to find ways to coax the wine into a place of balance…between fruit and structure, between power and finesse.