This is the house built by the founder, Jacob Schram for him and his family.The wine is aged in caves that were dug 150 years ago by Chinese Immigrants. The work had to be done by hand as required by the soft tufa rock. You can see the pick axe marks on the walls of the caves which stay a constant 55 degrees F, perfect for aging wine.
Plaque detail from right of photo above.
Our tour of the winery took us into the caves which hold many, many rows of stacked wine bottles, front to end, approximately 5 thousand bottles per row. Some caves contain over 60 rows of wine. Wine is fermented for 2, 5, 10 years depending on vintage and harvest.
After the vintner has determined that the wine is ready, "drummers" unstack the wine and bang them against a rubber mat to dislodge the particles created by fermentation, i.e. the dead yeast that has digested the sugar.
The wine then goes through a "riddling" process over a period of weeks to further clarify it. The particulate is removed with an "ice cork", (very ingenious), after being coaxed into the neck, and then a small amount of wine with varying amounts of sugar is added, before it's corked, wired, and foiled, and Voila, it's time to enjoy a most lovely glass, (or two), of California bubble-Liciousness! This is the good stuff, especially when you learn of the craftsmanship, time, effort, and the role of nature in this beverage, and the history of its creation, made "completely in the bottle", which has not changed for centuries. 
It was a real treat to sample "champagne" in the caves, with the candlebras glowing and champagne flowing. It felt a little like something out of "Phantom of the Opera" as I kept expecting him or the Hunchback of Notre Dame to appear as we raised our glasses.Thank you for joining me on my little tour and I hope you enjoyed it. While our hearts are full, our glasses too, a Toast to you and yours this Thanksgiving. I am Thankful for the gift of you.
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