While the vineyards are maintained every year by a professional team, everything else from harvest to fermentation to bottling is done by ourselves (mostly by Lin and Jerry, with a great deal of help from the Three Musketeers families).  3+1 Wines are produced only with the estate grapes grown in our vineyard in Moraga, in the heart of the Lamorinda American Viticulture Area. The unique topography, soil, and climate in this area, along with our meticulous attention to details in every step of winemaking, produce wines with rich complexity and elegant balance that are both enjoyable and memorable.

Currently we grow 4 varieties of wine grapes: Cabernet Sauvignon, Merlot, Petit Verdot, and Zinfandel. We intentionally pick subclones of each variety that give us the best quality over high yield.  From these grapes, we usually make wines from a single variety of grapes (or mostly, >85%, from a single variety), but we also make special red wine blends from time to time. All wines are aged for 16-20 months in oak barrels—mostly French oak, but occasionally we split our wines and age them in parallel in French, American and Hungarian oak barrels. Side-by-side tasting the wines aged in different barrels always makes the wine tasting very interesting.  

The vineyards and winery is now a venue for our social events.  Every year we host two parties for our friends and families, one for harvest, and the other for bottling the wines that have been aged in oak barrels for two years. Besides the 3+1 families, we often have other friends and family, near and far, to come and share the work and the happiness with us. After work, wine is poured, food is served, and happiness is felt. Our children and our friends children participate whenever they can; my sister and her family often come all the way from Los Angeles; some friends even came from overseas to join these events!  It is indeed that every 3+1 bottle of wine is filled with our joy and friendship. 

Lin Wu, Co-founder of 3+1 winery and member of LWGA