The process, simplified

The process, simplified

Each of our wines entails a unique and delicious sensory experience. In part, this is because we use a simple approach to winemaking. Everything is accomplished by relying on my twenty five years of experience and five basic senses rather than through any processing technology or numbers. In this way, the wines have a very natural “spirit” and coherence which arises as a result of each decision and action along the way.  

Working with the same fine growers and specific rows of their vineyards each year allows for monitoring the development of ripening grapes the traditional way: I walk the rows and sample the clusters, chewing the skins and evaluating their maturity. Each bin of hand-picked grapes is personally sorted and selected. I meticulously carry out every aspect of the fermentation and aging processes, including all of the racking and blending. After about a year, and several weeks of fairly ruthless trials at our dining room table, we arrive at the proposed blends. As bottling approaches, more slight variations ensue, accompanying various foods. Ultimately, the senses rule; each wine must be delicious to our palates before it makes it into the bottle.