Schug Carneros Estate Winery

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Schug Carneros Estate Winery Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Schug Carneros Estate Winery, Winery/Vineyard, 452 1st St East, Suite E, Sonoma, CA.

10/14/2026

And just like that, the last grapes of the season are in! 🍇

After weeks of early mornings, long days, and plenty of activity in the cellar, harvest 2026 is officially a wrap.

The final grapes may be off the crush pad, but the work of turning this vintage into w**e is far from over. Fermentations continue, and there’s still plenty happening behind the scenes.

Here’s to another harvest in the books and to everyone who helped make it happen. 🍷

**emaking **e **ecountry

10/05/2026

A sure sign that harvest is still very much alive in the cellar: Fermentation locks bubbling away as the w**es continue their journey from vineyard to barrel. Sometimes the smallest signs tell you the most is happening.
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09/26/2026

Harvest days are a little bit of everything: fruit coming in, fermentations underway, racking w**es, filling barrels, aging w**es in the caves and guests joining us in the middle of it all.

It’s busy, hands-on, and one of our favorite times of year and we wouldn’t have it any other way. From the cellar to the tasting room, vintage 2026 is taking shape.

09/06/2026

Winemaking doesn’t stop for weekends!

During harvest, our cellar team is here every day, keeping a close eye on each fermentation. For our reds, that means daily pumpovers and punchdowns to keep the fermentations healthy and gently extract color, flavor, and structure from the skins.

Behind the scenes, we’re also constantly checking fermentation sugars and running analysis on both our reds and whites to make sure everything is progressing just as it should.

So far, everything is tasting great, and we’re excited about what we’re seeing from the 2026 vintage. There’s still plenty of work ahead, but we’re already looking forward to sharing these w**es with you.

09/02/2026

Block 10 Pinot Noir, mid-ferment.

During a pumpover, we pull fermenting w**e from beneath the cap and send it back over the skins, but first, we let it run through a sieve and pick up some air along the way.

That oxygen is especially useful during active fermentation, helping keep the yeast healthy and fermentation moving steadily.

A small cellar decision, but one of the many ways we gently shape extraction, texture and ultimately the finished w**e.

08/28/2026

A sure sign harvest is getting close.

We’re removing the heads from select French oak barrels and hammering the hoops back into place, getting them ready to receive our Bordeaux varieties — primarily Cabernet Sauvignon and Cabernet Franc.

Fermenting directly in barrel brings the fruit and oak together from the very beginning, allowing for a more gradual, integrated relationship with the wood as the w**e takes shape.

Soon, these barrels will be filled with freshly crushed harvested grapes and another vintage will officially be underway.

08/21/2026

Sound on for Harvest 2026 update from Johannes with the crew!

07/05/2026

Walter Schug didn’t set out to build an American w**ery.

He trained in Germany’s Rheingau, at Geisenheim — the premier university for aspiring German w**emakers. He crossed an ocean and became the founding w**emaker at Joseph Phelps, where he helped shape some of Napa’s earliest, most celebrated Cabernets. And then he did something quietly radical: he struck out on his own, in pursuit of a grape most of California had written off in that era — Pinot Noir.

That’s its own kind of independence. The kind that means trusting your palate over the prevailing wisdom, and your instincts about a piece of land over what’s fashionable that vintage.

This weekend, however you’re celebrating, we hope there’s a glass of something in hand that means something to you. Ours still does, almost five decades later.

🇺🇸🍷 Happy 4th, from our estate to your table.

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07/01/2026

Every great Pinot Noir spends plenty of time evolving and today, it’s time for “rack and back.”

This week, we’re carefully racking our Pinot Noir off its lees, gently separating the w**e from the spent yeast and fine sediment that have settled during aging. The w**e is then returned to barrel, where it will continue to mature for a few more months before bottling.

In the cellar, this task doesn’t garner much attention, but it plays an important role in refining the w**e’s clarity, texture, and character while allowing it to continue developing gracefully in barrel.

The work behind every bottle is often slow, deliberate, and hands-on—and that’s exactly how we like it.

Spend your Saturday afternoon with the author who changed the w**e world.This Saturday, June 27 | 1–4 PM, we’re thrilled...
06/26/2026

Spend your Saturday afternoon with the author who changed the w**e world.

This Saturday, June 27 | 1–4 PM, we’re thrilled to welcome Rex Pickett, author of Sideways, to Schug Winery.

Whether you’re a fan of the book, the iconic film, or simply love Pinot Noir, stop by for an informal afternoon of great w**e, great conversation, and stories from the man behind one of w**e’s most influential novels.

🍷 We’ll be pouring a selection of special Pinot Noir and Chardonnay w**es alongside our current releases—including a few library and limited-production favorites available just for the occasion.

📚 Meet Rex and have your copy of Sideways signed (books will be available for purchase).

🧀 Small cheese boards will be available, or bring your own picnic and settle into the courtyard.

No tickets. No formal program. Just exceptional w**e, good friends, and an unforgettable afternoon.

📍 Schug Winery
602 Bonneau Rd., Sonoma

Courtyard open 11 AM–4 PM | Rex Pickett joins us 1–4 PM

Come raise a glass to the story that made Pinot Noir famous— who’s joining us?

Address

452 1st St East, Suite E
Sonoma, CA
95476

Telephone

+17073431255

Website

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