WINEMAKING

Simple, but meticulous. Traditional, but forward thinking.

Our winemaking is grounded in traditional techniques executed with intention and precision. The process is a balanced approach not leaning heavily on anyone single technique; with the goal of delivering authentic expression of the vineyard in the wine.

All fruit is hand-tended throughout the growing process, no machine pruning, leafing or harvesting. Fruit is night harvested to maintain integrity and cleanliness, sorted, partially destemmed and placed in 1-2 tons fermenters. Wines are fermented over 2-3 weeks with gentle hand-punch downs are used to distribute heat and aid extraction.

Wines are pressed and placed in barrel, or other aging vessels, for 9-15 months before being bottled unfiltered and unfined.

Continual improvement and refinement requires experimentation. We are continuously evaluating new coopers, toasting or stave aging for our barrel program. Incorporating ceramic and concrete aging vessels and non-standard fermentation tank shapes/sizes.