our craft
We believe wines should be a perfect handshake— the nose promises & the palate delivers.
Viognier & Rosé of Syrah
We aim for crisp fruit flavors in our Rosé and Viognier wines through:
Fermenting in stainless steel tanks
Utilizing native yeast during primary fermentation
Cold fermentation (maintaining the temperature at 55 degrees) to retain the volatile fruit esters
Preventing secondary fermentation to avoid “buttery” flavors
No oak barrels — all stainless steel
Pinot Noirs, Syrahs & Grenache
Our approach to our red wines includes:
Harvesting when our eyes, hands, noses, and tongue tell us they are ready
Gentle de-stemming and no crushing
Fermentation in small, 1.25 ton fermenting bins
Gentle juice extraction with twice a day hand punch-downs
Utilizing wild (indigenous) yeast fermentation and wild ML fermentation
Extended maceration for Pinot Noir, where, after primary fermentation, the juice remains on the skins for additional extraction
Grenache we take off the skins before the primary fermentation is completed to reduce the tannis
All lots are kept separate during fermentation and barrel aging
No racking between barrels
Using oak as part of the flavor profile rather than a scene-stealer
Barrel aging between 2 - 3 years
Bottle aging—releasing the wine once it is perfectly aged for drinking so it is ready to share as soon as you bring it home