Our goal is to produce compelling wines with individual character and intensity yet elegant.

Our winemaking starts in the vineyard: over the last 18 years we have partnered with a small collection of select growers in specific vineyards to source fruit to meet our quality and stylistic goals. In each vineyard we collaborate with our growers on specific varieties in specific geographical sites, each identified for its specific combination of soils, aspect, sunlight and temperatures.

Vintage after vintage we work with our growers on the best practices to yield the highest quality grapes we can for that given season. We share common goals, and a work ethic and meticulous attention to detail that satisfies us both. Whether its pruning, thinning, changing the canopy or varying the vine nutrition, we work side by side to get the best results.

Harvest decisions are made by ripeness of fruit, sensory analysis and the weather. From year to year decisions are driven by both flavor and physical maturity. We are looking for the moment where the flavors and balance of the grape hits a maturity level that can support a healthy fermentation.

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Wine juice during harvest

                  Making of our 2012 Pere de Famille

Once the best clusters are hand picked, pre-sorted and brought to the winery, there are numerous pre-crush analyses. Starting in the lab and finishing with a sensory and visual examination every bin is analyzed and recorded. Every lot of fruit receives this treatment, which becomes the driving force of our crush/fermentation decisions. Using up to date sorting equipment and a winemaker friendly cellar we are able to process our wine 100% by a gravity flow process. This not only reduces the risk of added seed tannin but in general is gentler on the wine. 

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