Every decision we make is designed to create wines of purity, vibrancy and focus. As with those who work in medicine, the first duty is to do no harm! The more things you do well in the vineyard, the less you have to do in the winery to achieve that goal.

Yet what does happen in the winery is absolutely critical to capturing, preserving and fully expressing the potential of the fruit harvested each vintage.

To that end, we do all of our fermentations in very small lots, principally with native yeasts. It is our belief that minimizing and/or eliminating the introduction of “designer” yeasts to the ferment adds character and nuance to the wines, although it requires a bit more knowledge and attention.

With native yeasts, fermentation takes a bit longer to begin, so extra care is required. On the plus side, a longer soak brings added complexity. And the finished wines express themselves in an authentic way.

We use primarily neutral oak barrels – carefully maintained – to nurture young wines that develop detailed aromas, palate-refreshing textures, and more overall complexity upon release.