Current Vintage: Pinot Noir, Syrah, Chardonnay, Rosé & Viognier

Grape clusters are harvested before sunrise at their coldest possible temperature to ensure that upon arrival to the winery, spontaneous fermentation has not begun.  We are especially gentle with our grapes, and aim to move our wine as little as possible to ensure that our quality remains at optimum level.  Punch downs are performed three times daily.  After the initial fermentation, wines are unless otherwise specified, inoculated with malolactic bacteria to ensure that they fully undergo malolactic fermentation prior to bottling.

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