OurWinemaking - Sculpterra Winery & Sculpture Garden

Our Winemaking

Winemaking at Sculpterra Winery is led by Owner and Winemaker Paul Frankel.

Winemaking and grape growing is Paul’s passion! From an early age, he showed interest and excellence in science, botany, and chemistry. Most of all, Paul loved the outdoors and working with his hands. Growing up on the property, Paul has been able to study the Frankel Ranch property throughout his life, making him very well-versed in soil types and meso-climates on the estate. His love for farming shows through in the quality of his wines. He has conducted numerous vineyard and winemaking experiments that have resulted in award-winning wines.

Paul’s father, Dr. Warren Frankel, planted the 125-acre vineyard, built the winery, and finally opened the tasting room in October 2007. Paul was mentored by winemakers Shannon O’Neil and Jason Bushong and graduated from Cal Poly San Luis Obispo with a Bachelor’s Degree in Viticulture and Enology. While in college, he interned at the Cal Poly Pilot Winery and worked two seasons at Maloy O’Neill Winery. Paul took two fall quarters off to make Sculpterra’s wines. His first vintage as a head winemaker was in 2008, making 19 tons. Paul puts in 14-hour days during harvest, conducting the pick, crush, and press.

About Paul Frankel

Varietals Made by Paul

Viognier, Pinot Noir, Merlot, Syrah, Cabernet Franc, Mourvèdre, Petite Sirah, Cabernet Sauvignon, Primitivo, Grenache & Petit Verdot

Paul’s Fermentation Philosophy

Our white wines are made in strictly stainless steel tanks, offering the freshest and fruitiest taste possible. Viognier, Chardonnay, and Sauvignon Blanc are whole-berry pressed immediately. The juices are cold-soaked for two days before first racking and beginning fermentation. Paul’s whites ferment very slowly, preserving naturally inherited aromas. Wines are bottled as soon as possible with a maximum of 3 to 5 months of tank aging.

Our red fruit is de-stemmed and cold-soaked for 12-36 hours, depending on the temperature and variety. On the crush pad, Paul adds untoasted oak granulates, evaluates and adjusts the wine’s acidity, and adds color-reacting enzymes. The fruit ferments for one to two weeks before the “free run” wine can be removed and skins pressed. The fresh wine sits overnight in a stainless steel tank before inoculation of ML-bacteria and the first rack of the wine into barrels.