It’s here Thompson and Fade host one of the state’s most unique winery experiences– possibly even the entire world’s. They also gain a perspective on the reciprocal relationship connecting stewardship and farming with harvest, fermentation and ultimately, tasting wine. For Thompson and Fade, limiting the group to 15-20 allows time to interact personally with each participant. As Fade and Thompson dash between stations, participants assume a sort of assembly line– bottling, corking, drying, labeling and packaging the bottles. By the end, it’s clear Thompson, Fade and the rest of Analemma’s team have given participants more than a couple bottles of wine.