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 |