Geologically Primed for Excellence
Set within the Musconetcong River Valley in the heart of the Warren Hills AVA, Alba Vineyard is rooted in a landscape shaped by glaciers more than 13,000 years ago. Our vineyards lie along the north side of the valley near the terminal moraine of the Delaware River, where deposits of limestone and granite are overlaid with shallow clay, marl, and gravelly loam soils.
This combination of rocky, mineral-rich ground, southern sun exposure, and dramatic diurnal temperature swings creates one of the most distinctive cool-climate vineyard sites in New Jersey. These conditions naturally limit vigor, promote deep root systems, and allow for slow, even ripening; essential for producing estate-grown wines of structure, acidity, and site expression.
A Commitment TO Density & Site
Very early on, with limited resources but a clear vision, we made a defining decision that would shape the future of Alba. Through our travels to many of the world’s great wine regions, we saw firsthand that the highest quality wines come from estate vineyards planted at high density. If we were going to produce wines of that level in New Jersey, we had to farm the same way.
In 1999, Alba became the first vineyard on the East Coast to plant at more than 2,000 vines per acre. Today, we remain the highest-density vineyard on the East Coast, with current plantings at 2,400 vines per acre and future blocks planned at 3,000 vines per acre.
These vineyards were established from humble beginnings through relentless hands-on work and a commitment to reinvest everything back into the land.
Planted at high density, each vine is encouraged to compete, naturally limiting yields while enhancing concentration, structure, and a true expression of terroir. This approach remains fundamental to our pursuit of world-class, estate-grown wines from the Warren Hills AVA.
Our Vines
Our plantings are focused on the cultivars that best reflect our limestone soils and cool climate:
Pinot Noir
Clones 667, 777, 115, Pommard, Wädenswil, 828, and 943 on SO4 rootstock
Chardonnay
Clones 95 and 96 on SO4 rootstock
Riesling
Clones 239 and HJW on SO4 rootstock
Cabernet Franc
Clones 214, 623, and 327 on SO4, 3309, and 1103P rootstock
Small blocks of Gewürztraminer, Pinot Gris, and Merlot round out our vinifera, alongside select plantings of Traminette and Chambourcin.
Farming By Hand
Farming at Alba is entirely hands-on and centered on precision.
Every vine is personally pruned by Nick, maintaining continuity and balance across the estate. Reds are trained in double Guyot, whites in single Guyot, allowing us to control vigor and optimize fruit exposure in our cool-climate environment.
Season by season:
- Suckering and bud thinning balance the crop
- Shoot positioning opens the canopy for light and airflow
- Leaf removal is done by hand in reds and mechanically in whites and hybrids
- Strategic hedging maintains vine focus on ripening fruit
- Bird netting protects the crop
All fruit is hand-harvested at night, ensuring the grapes arrive at the winery cold, intact, and ready for gentle handling.
Winemaking Philosophy
Our wines are driven by the vineyard, with each decision guided by the character of the fruit and the conditions of the vintage.
We practice minimal intervention winemaking, relying on native yeast fermentations to allow each wine to develop naturally and express a true sense of place. From gentle handling throughout the winemaking process to whole-cluster pressing, every step is taken to preserve purity, texture, and balance.
A consistent barrel program with François Frères cooperage provides continuity across vintages, allowing the nuances of terroir and season to take center stage.
Winemaking is a collaborative process. Our team works together at every stage—from vineyard to fermentation to bottling—ensuring complete control and intention behind each wine we produce.
