Winemaking

Our winemaking philosophy is firmly anchored in the fundamental principles of adaptability and change. Each growing season presents a unique set of challenges that inspire analytical thought and planning as we endeavor to make distinctive wines that express the nuances of each vintage. We strive to join old world techniques with new world practices, and to produce balanced wines that exhibit expressions of fruit and vineyard with no single element standing above any other.

To this end, fruit is hand harvested and meticulously sorted before it is destemmed without machine crushing. Instead, the technique of pigeage is used to gently split the berries before being placed into an open top fermentation vessel. The fresh fruit is cold soaked for up to ten days, and the must is manually punched down three times daily to extract the vibrant essence of the vineyard prior to fermentation through carefully selected yeast strains. Upon the completion of primary fermentation, the wine is allowed to undergo a period of extended maceration, sometimes up to eight weeks, before being gravity fed into eighty percent new French oak barrels. Barrel aging commences for twenty-two months and includes the coopers Marcel Cadet, Taransaud, Tonnellerie O, and Sylvain. These opulent barrels and their proprietary toasting regimes are selected for their compatibility with mountain fruit as they seamlessly lend exquisite finesse, texture, and balance to the finished wines.

During the entire winemaking process we actively pursue every resource available to us with the unwavering goal of creating the absolute best wine possible each vintage. Our industry is constantly evolving, and we are always excited to explore new ideas and techniques. Whether it is a challenge in the vineyard or the cellar, we are prepared to apply our collective knowledge and innate desire to learn into the journey and task at hand.