SAFETY MEASURES

We are thrilled to be able to welcome you back to our winery! To ensure the safety of our employees and guests, we have enhanced our already rigorous sanitization measures in the tasting room. Below we have compiled a comprehensive list of procedures our team and our guests follow on a daily basis.

GUESTS
Guests receive an email confirmation with the following requirements upon booking:

  • All guests are asked to wait outside at our marked waiting area until our team member comes out to greet you.
  • All guests must wear a face mask covering when walking up to the tasting room and may not remove their covering until their tasting begins.
  • All guests must sanitize their hands prior to beginning their tasting experience with us. (Sanitizer will be available at arrival)
  • Any guests exhibiting any signs or symptoms of illness will not be allowed to enter the tasting room or participate in a tasting experience.
  • Early arrivals (more than 5 minutes) will not be permitted to enter the tasting room until they are greeted by a team member.

TEAM
Opening & Closing Procedures:

  • Cleaning and sanitizing all door handles: entrance doors, office doors, bathroom doors
  • Cleaning and sanitizing all surfaces: tasting room bar, checkout area, inside and outside tables, bathroom surface
  • Cleaning and sanitizing all seats: inside tasting room and outside tasting room
  • Cleaning and sanitizing computers, phones, swipers and iPad
  • Cleaning and sanitizing all laminated tasting notes, marketing materials and pens
  • Cleaning glass doors, inside and outside

Tasting Procedures:
GREETING

  • Greet guests at the umbrella outside
  • Visually confirm all guests are wearing a mask, if they are not one must be provided
  • Ask them to sanitize their hands at dispenser
  • Confirm reservation and # of people tasting (# of flights poured)
  • Ask guests to wait at umbrella
  • Go inside, put on gloves and pour flights/water for each guest
  • Bring out cheese plates for tasting
  • Open door to tasting room and bring guests inside
  • Once guests are seated, tell them they may remove face coverings

TASTING

  • Employees remain behind tasting bar, conduct tasting as normal
  • No “re-visits” permitted at this time
  • Refill guests’ water (not self-service)

CHECKOUT

  • If guest is a member, inquire about card on file
  • Swipe card (or take cash), offer to sign for guest
  • Sanitize hands, begin packing orders, place order in front of bar, sanitize hands again
  • When guests are finished, open door to tasting room, re-close door once they leave
  • Sanitize hands, put on gloves, clear out table
  • Sanitize all surfaces in tasting room prior to next guest (Collaterals, table, chairs, tasting bar, ALL door handles)

EMPLOYEES ARE SCREENED DAILY FOR THE FOLLOWING:

  • Shortness of breath or trouble breathing
  • Fever or feel feverish
  • Muscle pain or aches
  • Sore throat
  • New loss of taste or smell
  • Any other symptoms that might indicate that you are ill: nausea, vomiting or diarrhea