About the Vineyards
Our philosophy at Baron’s Creek is to bring you small lots of very fine wine from the best vineyards. We source our grapes from specialty growers throughout Texas, Washington, California and Spain. Whenever possible, we like to ferment as close to the vineyards as possible.
We partner with different vintners who ferment according to protocols set up by our winemaker, Russell Smith. This ensures consistent quality for all of our wines. For specific information about our various appellations, please read on.
The Texas High Plains is the source of most premium wine grapes in Texas. We get most of our Texas fruit from Bingham Family Vineyards. The Binghams are a long-established grape growing family. Their vineyards are in the southern panhandle area between Brownfield and Lubbock. We proudly feature wines from their Merlot, Viognier, Tempranillo and Vermentino grapes.
The Columbia Valley is our “go to” area for Cabernet Sauvignon, Malbec and Grenache. The higher latitude, ideal soils and dry climate give the wines extra finesse and character. As the vineyards have matured, more and more wineries are taking advantage of these quality grapes.
Our California fruit comes from several well-known appellations. Pinot Noir comes from Santa Barbara and the Santa Lucia Highlands. Petit Sirah hails from ancient vines in Contra Costa. We get Chardonnay and Petit Verdot from Sonoma. The grapes are all hand harvested and fermented nearby for freshness and quality.
The grapes for Celler D come from Russell Smith’s own vineyards which are two hours southwest of Barcelona. His two vineyards are forty and sixty-five years old. The vineyards are on a mountain top just twenty miles from the Mediterranean. Both Grenache and Carignan have been grown in DO Montsant for at least two thousand years.