Terrior

(tehr· waar)
The environmental
factors that affect
a crop’s phenotype

The story of our terroir begins over 300 million years ago. During the Mississippian period, a shallow sea covered this land, and its retreat formed the deep bedrock of sandstone and limestone that now sits beneath our estate. This limestone foundation is a hallmark of the world’s great wine regions, as it provides a mineral-rich base and allows for excellent water drainage, forcing our vines to work harder and develop more concentrated, flavorful grapes.

The next chapter of our land’s story was carved by ice. Massive glaciers crawled down from Canada, sculpting the landscape. While the glaciers stopped just short of our property, their melting waters and shifting ice sheets left an incredible gift: a complex soil profile found nowhere else.

Exotic Minerals: The ice carried and deposited “exotic rocks”—quartzite, gneiss, granite, and diorite—infusing our soil with a complex mineral cocktail that our vines absorb.
Rich Soil Composition: As the glacial shelf settled, it left behind a rich, diverse soil of loam, clay, and sand over our high limestone shelf. This blend is ideal for viticulture, as it holds just enough water while allowing the excess to drain away.

Our winery is nestled within the Indiana Uplands, a 4,800-square-mile region of remarkable natural beauty. This area is defined by its dramatic ridges and rolling hills.

This rugged terrain is a viticulturalist’s dream. We plant our vineyards along these high-elevation ridges, which serves two critical purposes:

Excellent Drainage: The slopes naturally pull rainwater away from the vines’ roots, preventing “wet feet” and disease.
Sunlight Exposure: The angled hillsides act like natural solar panels, giving our grapes optimal sun exposure for ripening.

The hills and valleys of the Indiana Uplands also help create our unique microclimate. Our region experiences a moderate-length, cool-temperature growing season.

This is not a bug; it’s a feature. Unlike in hotter climates, our cooler temperatures allow the grapes to ripen slowly and evenly. This extended “hang time” on the vine lets them develop deep, complex flavors while retaining the bright, natural acidity that makes our wines so refreshing and food-friendly.

This rare and special combination of ancient limestone, glacial soils, hilly terrain, and a cool climate is not just something we think is special. In 2013, this distinctiveness was officially recognized by the federal government.

We are proud to be part of the Indiana Uplands American Viticulture Area (AVA). This designation validates our region as a premier, high-quality grape-growing area, and it is a title we strive to honor in every bottle of wine we produce.

Family

It all started in 2004 with a dream to create something different.

Through the traditions from Bonnie and Preston combined with the vision of Jo Anna and Anthony, blend in the youth of Cody and Connor unite three generations of Leaderbrands that run the day-to-day operations at Owen Valley Winery.

Our Farm Winery opened its doors in 2011.

We pride ourselves in artistically creating a wine centric culinary experience, heavily rooted in the complete production cycle of all the products we produce.

At Owen Valley Winery you will find we do things much differently than other regional wineries.

Vineyard

The Winemaker’s Craft: From Grape to Glass

Great wine isn’t just grown; it’s guided. From the moment the grapes are picked, our family begins an orchestration of careful decisions. Every step is a choice, blending generations of tradition with modern skill to ensure that what you taste is a true expression of our vineyard.

Here is a glimpse into our craft.

The Harvest’s Arrival

90% of our wines are produced from Indiana Fruit. Look for it on our labels.

It all begins with the harvest. Depending on the wine we intend to create, the grapes arrive at our crush pad in two different ways:

Full Grape Clusters: For many of our red wines and specialty whites, the grapes arrive in whole clusters, just as they were picked. This gives us full control over the next steps.
Fresh Pressed Juice: For some of our crisp, aromatic white wines, the grapes are crushed and pressed immediately to capture their freshest, brightest flavors before being brought to the winery.

The “Crush”: Releasing the Flavor

This is the first critical step and where the paths for red and white wines begin to diverge.

For Red Wines: We gently break the grapes open, a process called the “crush.” We intentionally leave the juice to mingle with the skins and seeds. This is where red wine gets its beautiful color, rich texture, and complex flavors.
For White Wines: We may opt to remove the juice from the berry as quickly as possible with no skin contact.

The “Press”: Gentle by Design

How you get the juice out matters. We use a horizontal bladder press, which is the gentlest way to extract the juice. Instead of a harsh squeeze, an internal “bladder” inflates with air, softly pressing the grapes against a screen.

This gentle pressing is crucial—it gives us the purest juice without the harsh, bitter flavors that can come from seeds or stems. This is also where we separate the skins from the juice to create our refreshing white and rosé wines.

Fermentation: The Heart of the Wine

This is the magical stage where grape juice becomes wine. We use modern, glycol-chilled (temperature-controlled) tanks to manage our fermentations. By keeping the wine cool, we ensure a slow, steady fermentation. This precision is the key to preserving the delicate fruit and floral aromas that make our wines so expressive.

For some of our signature red wines, we also use a special, Old-World technique called Carbonic Maceration. This method ferments whole grapes in a carbon-dioxide-rich environment before crushing them. The result is a wine that is incredibly vibrant, fruity, and smooth.

Stabilization & Aging: The Patient Wait

After fermentation, the wine needs time to rest, mature, and develop its final character.

In Stainless Steel: Many of our crisp, bright wines are aged in floating lid tanks. These special tanks allow us to protect the wine from oxygen, no matter the volume, keeping it zesty and fresh right up to bottling.
In Oak Barrels: Our bolder red and some of our full-bodied white wines are aged in traditional oak barrels. This process does more than just add notes of vanilla or spice; it softens the wine and gives it a richer, more complex texture.

Bottling: The Final Seal

The final step is to package the finished wine, and the closure we choose is intentional.

Traditional Cork: For our wines built to age, we use natural cork.
Screw-cap: For our crisp whites and rosés, a screw-cap is the perfect seal. It’s easy to open and guarantees that the fresh, fruity wine you open is exactly as the winemaker intended.
Crown Cap: For our sparkling wines, a crown cap (like on a craft beer) is the best way to keep the bubbles fresh and lively.

From the vine to the bottle, every step is a deliberate act of care. It is this complete orchestration, all managed by our single family, that allows us to craft wines we are truly proud to share.