Here at Territorial Vineyards & Wine Company we are definitively urban but we are also an estate winery. As an estate operation we enjoy the luxury of farming all of our own grapes with one or two very small exceptions. This means we are free from the potentially adversarial relationship that can exist between grower and winery, whose interests are fundamentally at odds: A grower naturally wants to maximize profits by increasing yields and minimizing growing expenses while the winery is more interested in getting the highest quality fruit possible, which means lower yields and the extra expense of dropping fruit along with a host of other costly operations in the vineyard.
It is a liberating arrangement: Since, as growers, we do not measure our success by how many bins of grapes leave the vineyard on harvest day, but rather by what shows up in the bottle, we are relatively unfettered by vineyard economics and free to concentrate on quality alone.
From the blank slate of a cavernous former coffee warehouse we were able to design and build a state-of-the-art winemaking facility. From the indoor crush pad to the in-house climate-controlled case storage we have created a winery that is particularly well-suited to gentle handling of product from grape to bottle.
At around 5,000 cases we keep our production level small (doesn’t sound small but it is!) so that Winemaker Ray Walsh can focus his considerable experience and talent on quality, not quantity.