Your Hosts – The Owners
Former Director of the Nevada State Museum System for 21 years. Loves being a farmer! Favorite things (probably in order…) his dog (Maxx), his wife, his kids, his grandkids and his friends. Last, but certainly not least, his love of winemaking. Studied at UNLV (U of Las Vegas) for both Bachelors and Masters Degrees. Served on the Board of Directors for the Fair Play Association (and a Past President).
Former lobbyist for the Associated General Contractors of Nevada. Studied at UNC (U of No. Co.) for Bachelor’s Degree and UNR (U of Reno) for Master’s Degree. She has served on the Board of Directors for the El Dorado Winery Association (and a Past President), the Wine Institute and the El Dorado County Farm Bureau (current). She is also currently serving on the El Dorado County Civil Service Commission as vice-chair.
For more than 25 years, Single Leaf has been producing intensely flavored, foothill grown and produced wines of exceptional quality. All varietals were planted between 1981 and 1990. They include Zinfandel, Barbera, Merlot, Cabernet Sauvignon, Cabernet Franc, Petite Sirah and Malbec. We have used the farming technique known as “dry farming” for a minimum of ten years with some varietals and dry farmed for over two decades with other varietals. Dry farming means that the vines are not artificially irrigated; only irrigated by yearly rainfall. While this reduces crop size, it enhances fruit character. This technique is currently having a resurgence in California, due to drought years.
Scott and Pam are typically on hand to serve your complimentary tastings! We can do this as Single Leaf remains a small, family owned and operated winery where wine quality and customer service are our top priorities. Production is under 1500 cases per year. This means that the consumer gets quality care from grape to bottle!
The winemaking style at Single Leaf can best be described as “old school”, traditional. Our grapes are hand-harvested when the color, flavor and sugar are judged to be optimal. The grapes are crushed within hours of picking and fermented in open-top fermenters. Aging is accomplished in 60 gallon oak barrels for 20-24 months (both American and French).
Our wine style not only compliment’s food (check out Pam’s recipe page!) but is also capable of aging for years. We look forward to having you visit us!