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Lewis Cellars

Lewis Cellars is a small family winery established in 1992 by Debbie and Randy Lewis, and recently joined by their son Dennis. Total production is approximately 8,500 cases annually of Cabernet Sauvignon, Chardonnay, Merlot and Syrah. We are literally hands-on in every aspect of vineyard management, winemaking, sales and distribution, and we thrive on this challenge and the relationships we cultivate in the process.

It is our continuing goal to create world class wines.
Lewis wines begin as numerous small lots of fruit identified by vineyard and varietal. The Chardonnay is 100% whole cluster pressed, barrel fermented and aged sur lies in 100% French oak for 11 months. We aim for a rich, complex and balanced wine.

The reds are picked at full maturity, undergoing extended maceration for approximately 22 days, aged in 70% new French and American oak, and bottled unfined and unfiltered. We like big, spicy, concentrated wines full of black fruit with soft, mouthcoating tannins.

The family is at the winery every week (daily during harvest) to monitor and participate in basic cellar procedures such as racking, topping, stirring, and laboratory analysis. We taste through each lot regularly to track the evolution of individual wines and to fine tune barrel selections. Ultimately, every single barrel is tasted and evaluated before we put our final blends together for bottling.