About the Baker Lane Team:
With the Baker Lane Vineyards team up to three now, after winemaker Steven Canter made the move to Oregon in the spring of 2010.

This caused for a shift in their past winemaking history. Stephen Singer, Baker Lane’s viticulturists, and Greg Adams took on the role of being co-winemakers, while also taking on Matt Duffy as the assistant winemaker.

Duffy, being the cellar master at Vinify Wine Services (our winemaking facility), has proven to be a beneficial addition with his past and growing history in the wine industry, and his keen attention to detail.

After Stephen felt confident in his abilities after 6 harvests of participating in every part of the vinification and viticulture processes, he decided to take on the role of winemaker with the confidence that Greg Adams would be his co-winemaker. Adams strength lies in his ability to exemplify “botany of taste, organic chemistry and varied cellar insights.”

With Sean Brennan as the assistant vineyard management, he also plays a key component of the vinification process at Baker Lane Vineyard. Brennan’s “system management oversight and attention to detail” make the winemaking process run like a well-oiled machine.

About the Baker Lane Vineyards:
Having been growing at Baker Lane Vineyards for 9 years now, the vineyard and the winemakers focus for not only the success of their production, but also for the wellbeing of the terror itself, has undergone a shift.

“We are now heavily engaged in a process of observation, careful management, and an increasing focus on holistic integration (an approach guided by the implementation of many bio-dynamic principles).” In many of the worlds “greatest grape growing regions.”

it has been shown that a long and slow accumulation of flavor has been beneficial for the success of the wine by tasting hints of the land in each glass. At Baker Lane Vineyards, the process is slow and long, thus making it a interesting experience. “Producing the most balanced and fully flavored grapes that our vineyards can produce (while aiming to gently and naturally shepherd it all in to the bottle) is how we define this winegrowing perspective. It is all about place.”