Welcome!
Still Waters Vineyards originally developed as a dream of Paul and Patty Hoover to own a small one-acre vineyard. Their small dream grew into a large reality of about 60 acres producing fourteen varieties of premium Central Coast grapes. Sixty-percent of the two-hundred tons of fruit produced is sold to exclusive wineries throughout the state. The Hoover's commitment to producing only the finest quality fruit is reflected in the excellence of Still Waters Wines as well as those of the wineries to which we sell our fruit. The multiple Gold Medals received by both Still Waters and our purchasing wineries prove the wonderful terroir of the El Pomar District and Still Waters attention to detail.
The
wine making process here at Still Waters is a year-round art
with a commitment to the vines. Paul feels the entire process centers on
the attention to the details: beginning in February with winter pruning
focusing on shoot positioning and the perfect balance of the vines, to
spring time shoot thinning and early summer leafing for proper sun exposure,
to hand-harvesting at just the optimum sugar level and fruit
maturity. Once in the winery, the winemaking process is centered on very
small 100-gallon open top fermentors using gravity and Mother Nature
to move and rack the wine.
Also located on the vineyard is a 100 year-old olive orchard that yields
a mixture of Mission, Sevillano and Ascolano olives, pressed using an Italian
mill that combines the best of traditional and modern methods.
The hands-on approach to farming practiced at Still Waters Vineyards reflects the underlying concept the family has had from the beginning: “Be small, have fun and focus on quality!”