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We are striving for pure, unadulterated expressions of Chardonnay and Pinot Noir from some of California's most pedigreed soils. To achieve this, we employ a disciplined approach in both the vineyard and cellar. The following protocols-- inspired largely by traditional European methods--guide us on our quest. VINEYARD PRACTICES Tougher soil Chardonnay and Pinot Noir thrive in poor, well drained soils. Tougher soil also stresses the vine, which has benefits (see below). Older vines Produce intense, deep, complex flavors in wine. They have the added benefit of naturally reducing vigor and thus lowering crop yields. Stressed vines Stress can be brought on by climate, elevation, soil, and vine age, among other factors. Generally speaking, the harder a vine must work to produce fruit, the more distinctive the ensuing wine. Appropriate clones Matching the right clones with the right mesoclimate is paramount in achieving wines of balance. Field blending many clones produces a depth and complexity that single clones can not provide. This is especially true with Pinot Noir. Low yields Lower crop yields are a natural side effect of balanced vines. With fewer clusters to ripen, the vine can place an emphasis on flavor development. Hand harvesting We hand-pick the fruit to ensure a gentle transfer from vineyard to winery. Natural viticulture "Natural" to us means creating harmony and balance in the vineyard. This is farming with as few inputs as possible. Sometimes this means 'biodynamic' practices, sometimes 'organic', and always it means 'sustainable.' WINEMAKING Hand sorting Every load of fruit coming into the winery hits the sorting table before being destemmed or pressed. This intensive measure ensures that only the finest material is used. Wild yeasts We favor the wild yeast present in the vineyard to the cultured yeast created in laboratories. Native yeasts facilitate "vineyard-driven characteristics" as well as depth and complexity in wine. Non-native yeast, conversely, tend to impart simple aromatics and "a consistent style." Fine lees contact The lees (dead yeast cells) protect the wine from oxidation and keep the juice fresh and vital while in process. The finished wine is racked off the lees just prior to bottling. Low (or no) wood impact Inert, stainless-steel tanks are used to ferment the whites, and used French oak barrels are employed for the reds. We avoid "oakiness" at all costs in favor of "somewhereness." No fining or filtration We believe in natural bottlings. The (often harsh) processes of fining and filtration remove the very compounds which produce aroma, flavor and texture in wine. Non-interventionalist winemaking We prefer harmony and balance, rather than an imposed style. The winemaking, while important, should be subordinate to the vineyard. |
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