WINEMAKING

It is our belief that great wine not only reflects its time and place but also the choices that are made along the way. We strive to make balanced wines, transparent of their terroir and representative of vintage. Gentle handling in the winery and utilization of minimal, old-world inspired winemaking techniques allows us to produce truly artisan, hand-crafted wines with bright natural acidity, moderate alcohol levels, deep minerality, and complexity.

Syrah

Small lot fermentations in a combination of wood and stainless steel fermentors

High percentage of whole-cluster use for increased aromatic intensity and textural richness

Native yeast fermentations for increased complexity

No additives or commercial enzymes

Gentle extraction using a combination of punchdowns and pumpovers

Minimal use of new French oak

18 month barrel aging before bottling

Bottled unfined / unfiltered

Chardonnay

Whole-cluster pressed in small lots

Overnight settling / débourbage

100% Barrel fermented

Minimal new French oak

Native yeast primary and malolactic fermentations for increased complexity

No additives or commercial enzymes

No lees stirring / battonage

12 months barrel aging followed by an additional 6 months aging in stainless steel

Bottled unfined / unfiltered