Vinification is carried out using a time-honored blend of Old and New World techniques that include fermentation with indigenous yeasts, minimal crushing of the berries, gentle handling in French oak barrels and—when possible— no fining or filtration. Covenant Cabernet Sauvignon is made from 100 percent free-run juice. No press wine is used. RED C Cabernet Sauvignon includes a portion of the press wine from Covenant grapes, as well as the free run from its main vineyard source. Our Chardonnay “Lavan” is whole-cluster-pressed and barrel-fermented, while our RED C Sauvignon Blanc is fermented in stainless-steel barrels.
The greatest wines come from the greatest vineyards, and so we look for top notch growers in the wine country’s best locations. Some of our grapes are grown on Covenant partner Leslie Rudd’s vineyards in Napa Valley. Others are sourced from both Napa as well as other fine regions such as Russian River Valley, Dry Creek Valley, Sonoma Mountain, Mendocino County and Lodi.
All Covenant wines are made under OUP kosher supervision with additional guidance from our friends, the Herzog family, to whom we owe a great debt of gratitude. While our winemaking protocols involve classic Napa Valley methodology, the spiritual parameters required to retain kosher certification date back thousands of years.