What is our wine making philosophy?
No commercial junk
Our fermentations are accomplished with ambient yeasts, those naturally living on the grapes, equipment and in the winery.
In order to keep these naturally occurring organisms alive we have adopted a policy of “no bleach products” on the premises
and also “no” to most soaps. Most items are sanitized using hot water from our ozonated water filtration system - only.
Sometimes have to “feed” a fermentation with organic nutrients to encourage a reproduction that is moving slowly.
This can be a symptom of a problem that actually originates from a deficiency in the soil of the vineyard
(lack of nitrogen, potassium, etc). Because we are a vertically intergrated program and we can go
back into the vineyards the next year and correct the problem at the source – perhaps something as simple as planting
a different cover crop in between the vineyard rows.
Minimal sulfur additions –
Sulfur not only strips the wine of its natural color it also adds its own unmistakable aroma.
Instead of the commercial practice of a huge innoculation just before bottling - our approach is to make
tiny, well-spaced additions, so that the wine can have time to adjust naturally without shock to it or our customers.
Oxygen is OK
Oxidation can add an extra dimension of texture and mouth feel to the wines in addition
the wines once opened don't deteriorate as rapidly. Breath work.
Recognizing, affirming and allowing the rhythm of life that come from Source.
Impossible to duplicate any of the wines from year to year as it's moment in time is it's fascination.
It contains all the effects of our emotions as we grew, harvested, crushed and fermented the grapes
It is marked with the weather conditions, and what type of music we played in the wine cellars
during certain stages of its transformation.