If all goes well in the Vineyard, the crop from an acre or two of Chardonnay or Pinot Noir is hand picked in the cool of night, and the fruit is delivered to the winery as the sun is rising or the fog becomes visible, like a blanket reminding us of the sleep we've missed.
At this point the winemaking process begins.
While it might seem odd to provide our 'recipe' for winemaking, we don't see it as a trade secret. Some wineries thrive on secrecy and an insistence that what happens behind the cellar door is a magical process with French elves and Italian sprites sprinkling fairy dust over the fermenters, but we don't see it that way. Winemaking is a simple process for preserving the integrity of the fruit, the site and the vintage. Again, the magic is in the site, and we'd rather show a refreshing level of transparency in the way we farm and make wine so our customers, and those who visit the website, feel that they can clearly understand and intuit how we treat our fruit and wine, and how simple the fermentation and aging process can be.
The Virtual Winemaking Tour
In general we are low-impact winemakers (we do intervene, though!). That means:
- Brewery-level care in sanitation and cleanliness. (Low-impact means keeping unwanted microbes out of the winery.)
- Just enough French Oak to round the wine and elevate some aromatics. (Stainless chard never touches oak.)
- 11 months in barrel for all of our non-sparkling wines, allowing them to age but keeping their verve and youthfulness for those that wish to age them.
- Not moving the wines during their 11 month ‘rest’.
- Gentle handling during blending/bottling and allowing the wines to rest 4-5 months after bottling.