Sustainability How We Farm

The vineyard management team at Shaw Vineyards believes in not harming our land and strives to reduce the environmental and social footprint with sustainable farming methods. The use of IPM (Integrated Pest Management) minimizes risk to our people and the environment. Drip irrigation is utilized to conserve water while manipulating the growth of the canopy and character of the fruit.

Meeting Your Needs End Goals

By farming a large variety of grapes throughout 5 AVA’s, we are able to provide our customers with an assortment of flavor profiles to fit your needs. We work closely with you to individualize your selection process to make sure you get what you want.

State-of-the-Art Technology Methods

While 90% of our Red Mountain fruit is hand-picked, we use the most advanced PELLENC and ERO mechanical grape harvesters with an on-board destemmer to provide clean, unharmed fruit from our other vineyards. You can opt to move your grapes straight from the vineyard to your winery or utilize our crush facility and ship the juice to your door.

Working With Us Individualized Service

We pride ourselves in giving you multiple options no matter where you are at in your winemaking career.

  • One time purchase or long-term contracts
  • Regular updates
  • Coordinated nationwide delivery
  • Crush facility available
  • Bulk juice available
  • Bulk wine available
  • Custom farming requests accepted

Premium Quality Results

The passion and pride our team show from the land to your hand is evident in the premium quality wine grapes Shaw Vineyards produce. Each vineyard in every AVA has a unique expression of the terroir that creates exquisite wines at every price-point. Our grapes consistently earn top honors in the industry from 100% estate-grown grapes.

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Earl. E. Sullivan, Vintner / Co-Owner

Telaya Wine Co.

"Telaya has always been about making the highest quality wine we can.  In order to do that you need the highest quality fruit you can find.  We struck gold when we found Marshall and were able to get into Quintessence and Shaw vineyards.  We source two different blocks of cabernet and one of Petit  Verdot.  But it isn’t only the fruit.  The fruit has to be cared for and the team that Marshall has really puts a lot of effort into making these vineyards sing.  The quality of the team, their efforts, it is always clear.  Finally, dealing with Marshall has been a blessing.  Running a small winery, I am sure we can be just as much work as a large client and he never makes us feel small or forgotten.   He is always there to help, answer questions and help our small family business along.  It is worth every minute of the 5-hour drive to see the vineyards, work with the team and take this fruit back to Idaho to make some of our award-winning Cabernet."