our philosophy

We believe that experimentation with new and old winemaking methods will lead to continual improvement in the cellar and complex and intriguing wines.

In making our viognier and rosé of syrah we want a clean, crisp and fruity wine therefore:

• we keep them in stainless steel tanks to allow the fruit to show through
• we ferment at very cool temperature to not burn off any of the fruit
• we do not let them go through secondary fermentation so no “butteriness”

As for our red wine, we believe in:

• hand push downs twice a day to stir up the juices and the skins for extraction
• keeping all of the lots separate until it is time to blend allowing us to determine the best combinations for our blends
• letting the wine mature on its own so we do minimal racking (moving the wine out of the barrel to remove the sediment and putting the wine back into the barrel)
• balanced oak – it is another spice for us and just like you would not over salt your food, we don’t over oak our wine.

We are respectful of, but not hampered by traditional winemaking methods and will continue to experiment in our quest to craft interesting, enjoyable and exciting wines