Built in 1750, the old bank barn on the then bed-and-breakfast property boasted a diverse resumé before it fell into disrepair more than two centuries later; it held malting barley for distilled spirits, sheltered herds of livestock, and even hosted a party or two. After a two-year renovation completed in 2010, the barn came out of retirement to fulfill its new purpose: hosting french-oak barrels and stainless-steel fermentation tanks—custom-made in South Africa—that quietly ferment and age small-batch wines from the property's 5-acre vineyard.

Grace Winery's European-origin varietals, grown on California vines that were transplanted by hand and carrier pigeon, include merlot, pinot gris, and cabernet franc. Winemaker Andrew Yingst combines new technology with tried-and-true tradition to create wines such as the bright crisp Rosé, His other wines include the 2017 Chardonnay Cuvee, aged for 14 months in french oak that imbues it with dark caramel and butterscotch flavors, and the fruit-forward 2017 Merlot with dark fruit notes and a hint of smokiness.