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 use only French oak on all lots, with a distinct selection of coopers based on each individual appellation 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. Our winemaker begins shaping each wine while it’s still in the vineyard and vinifies each in small lots at our winery in the heart of Sonoma’s Russian River Valley. Using minimal intervention and manipulation, we want the terroir to shine through and each bottle to reflect the true nature of Pinot Noir.