Handcrafted by winemaker Celia Welch from grapes grown by viticulturist Mike Wolf, the small lot wines of Rewa Vineyards reflect the spirit of its team and its place in Coombsville. Grapes are harvested by hand before dawn and delivered to the winery where clusters are hand sorted, removing damaged or blemished ones. Individual berries are carefully chosen through optical sorting, ensuring each grape that goes into Rewa Cabernet Sauvignon is perfect. Lots are vinified and aged separately in French oak for ten months, then blended and returned to barrel for an additional year. Vineyards are sustainably farmed to protect the soils without use of harmful inputs. As a member of Fish Friendly Farming, Rewa Vineyards manages water resources to reduce erosion and soil loss and improve water quality.