While impeccable fruit is key, we take great care in every step of the wine making process. Depending on the lot and vintage, we impart 15%-25% whole cluster fermentation and partial indigenous yeast fermentation. Separated by clone, we use small lot open top fermenters, implementing consistent gentle punch downs for cap management. The must is then gently basket pressed. We usea distinct selection of coopers based on each individual lot and program.
We make 100% Pinot Noir. Every appellation has a specific set of needs in the vineyard – and in the winery – and expresses a distinctive sense of terroir once the grapes are in the bottle. Using minimal intervention and manipulation, we want the terroir to shine through and each bottle to reflect the true nature of Pinot Noir.
It’s a no-brainer. That’s why we’ve joined ranks with the Sonoma County Winegrowers Association, and we are pleased to say that we have passed our first third-party sustainability audit!
- Our solar energy system supplies over 80% of the winery’s power.
- Winery cellar lighting is motion sensitive (lights off in dormant areas), and we are continuing to upgrade to LED lighting in all buildings.
- Our gray water collection pond has been recently upgraded to better treat winery wastewater through aeration and filtration, and much of it is being reused for landscape irrigation. This is particularly important in this time of drought.
- The piping that moves glycol throughout the winery to chill and warm tanks for fermentation and storage has been insulated for efficiency, as well as the tanks themselves to help maintain temperature with minimal energy consumption.
- Our inert Nitrogen is generated on-site which doesn’t require compressed gas deliveries by truck.
- All grape processing pomace (stems, seeds, skins) is recycled into vineyard and landscaping compost.