Our Winemaking Practices
Adhering, again, to the idea that great wines are made in the vineyard and that we believe in minimal intervention in the winery…
Pinot Noir hand-picked and hand-sorted; fully destemmed; minimal sulfur additions; 2-5 day pre-fermentation cold soak; clones fermented/barreled separately; 5-8 different yeasts (including indigenous) used; temperature-controlled fermentation in 1-ton to 1 1/2-ton, open-top fermenters; 14-21 days crush to press; gentle press; punched down twice daily during fermentation; pumped only 2-3 times total; full malolactic fermentation; never fined or filtered; 10-28 months in French oak, between 10 percent and 50 percent new.
Pinot gris/pinot blanc fermented in neutral oak or stainless steel; some whole cluster press, some destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; full malolactic fermentation.
Chardonnay barrel-fermented; generally destemmed, some whole-cluster press; cool fermentation; full malolactic; 12-14 months in 30-40% new French oak.
Riesling fermented in stainless steel; mostly whole cluster press; minimal sulfur additions; cool fermentation; no malolactic fermentation.
Rose fermented in stainless steel; usually fully destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; no malolactic fermentation to keep a crisp acidity.
