We source our fruit from the following appellations:

It has always been our winemaking philosophy to work ONLY with exceptional grape growers to develop the best fruit in the vineyard and who grow the appropriate varietals in their region. We always pick the grapes at optimal ripeness with sensitivity toward acid and potential alcohol balance. Our harvest dates occur early morning or night picks to make sure the grapes arrive at the winery cool and gently process the fruit. Over the years we have constantly experimented to refine our winemaking technique and will continue to do so with sensitivity toward climate change.

Our whites are barrel fermented slowly and aged Sur Lies in small French Oak barrels. With our reds, skin contact is optimized by the use of small open-top fermentors, hand punch downs and extended maceration before pressing. We finish malo-lactic (secondary fermentation) in barrel and feel that is the best way to harmonize a red wine early in its maturity.

We use older French Oak barrels on many of our wines to allow the varietal character and fruit of our wines to be expressed in the finished product and will remain committed to experimenting and learning new winemaking methods while preserving this old-world approach.