From the Winery: "I make wine from low-impact vineyards, focus on rare, forgotten, under-appreciated or historic grape varieties, because that’s what gets me excited personally. I try to make them in an elegant Old World way here in the New World. I tend to go for more restrained oak usage for best expression, but not at all opposed to oak if the wine demands it (and some do). My wines are normally bone dry, fermented naturally, contain no added chemicals, low in sulfites. I try not to filter and I try not to fine. I also don’t rush them to market, I prefer to let them age in the winery for at least a year and half or more. I find it really helps them develop and refine, as well as prepare them for further aging.

Made in a lighter style that was prevalent maybe 20-30 years ago, before emphasis on extraction took over in California. Lots of brambly fruit notes and structured acid."


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