Winery



“I believe a wine should tell the story of the soil and represent what the land has to offer.”

Philippe Melka, Estate Winemaker through 2021

Gandona Winery

A canvas like none-other
producing some of the
best wines in the world.

  • ±20,000 gallon production permit

  • ±3,500 sq.ft Winery & Crush pad

  • ±4,700 sq.ft Cave

  • Brand, Trademarks, Equipment, and Wine Club

  • ±4,444 total visitors and 13 marketing events annually

  • Permits & Engineering for Expansion

  • Winery & Vineyard Equipment

  • Inventory Available

Winery Use Permits

12

Visitors per day

72

Visitors per week

4,444

Visitors per year

13

Marketing events per year

14

Parking Spaces

5

Employees

Renowned Location

World-Class Wines

The Gandona wine brand is known for its limited-production wines that showcase the unique terroir of the region. The winery’s offerings often feature rich, full-bodied reds with complex flavor profiles, reflecting both traditional craftsmanship and modern winemaking techniques. Gandona wines are highly regarded for their elegance and aging potential, making them a favorite among collectors and enthusiasts.

2018 Encosta Cabernet Sauvignon | 750ml | $110

The 2018 Encosta is such a beautiful and expressive wine. A dollop of Cabernet Franc gives the 2018 gorgeous aromatic lift. Medium in body, with a spine of tannin, the 2018 is going to need a few years to come around, but it is a very attractive second wine from Gandona. I would open the 2018 in advance, as it really blossoms with air.
— Antonio Galloni

2018 Gandona Cabernet Sauvignon | 750ml | $275

The 2018 Gandona is superb. Inky dark fruit, gravel, spice, chocolate, menthol, and licorice infuse the 2018 with striking layers of complexity, all with firm mountain tannins that give the wine shape, energy, and drive. The 2016 is a real powerhouse. I can’t remember tasting a wine from this property with so much structure and tannin. Readers should plan on giving the 2018 plenty of air. I found the 2018 only blossomed a number of hours after opening.
— Antonio Galloni