The Vineyard

It all starts in the vineyards and Mother Nature. Our terroir (a vineyard specific term relating to the soil condition, climate, aridity and other factors of a geographic area) is enhanced by central Kentucky's loamy soils and deep limestone shelves which allows us to craft a wonderful selection of international award winning wines. The unique soil conditions of our property, maury loam on top of limestone and clay, continues to evolve very slowly with soil nutrients and bio-mass added each Spring and Fall. Our four distinct seasons in close proximity to the South Elkhorn Creek corridor provides us a wide variety of weather patterns to craft our wines.

The Winery

For harvest, press and fermentation, we use traditional winemaking techniques. Our 4,000 square-foot winery has 19 stainless steel fermentation tanks ranging from 500 to 2,600 gallons in a 60 degree environment. It shares the floor space with our crush pad for harvest and a separate climate-controlled bottling case good storage room. For harvest we operate a 3 ton press, 1 ton crusher-destemmer, numerous must pumps, filters and other wine handling equipment to process the grapes through fermentation.

Our wines are kept in separate lots throughout fermentation with particular yeast, barrel and stainless regimes and we maintain control over every step in the process. Once in the barrels or stainless tanks, our winemaker frequently tests and waits for the perfect time to handcraft each wine. Equus Run Winemaker Cynthia Bohn continually focuses on layering the outstanding flavors to create wines with depth and complexity.

Once a vintage is ready for bottling, the wine is moved to a holding tank for finish processing. Our fully automated bottling line consists of a 9-spout filler, corker and labeler that moves the wine from the holding tank, through course and sterile filtering, and into cork sealed bottles at a rate of 50 cases an hour— softly moving the wine with little disturbance.