Winemaking Philosophy

From the Berry to the Barrel

Keep it simple!  

It starts in the vineyard.  Bring in the best fruit we can source from beautiful places.  Buy consistent grapes from consistent vineyards year after year.  Hand pick out the green fruit don’t want any acid bombs in the mix

Keep the facility clean.  That means barrels, tanks, hoses, equipment, floor, etc.

Do nothing to the grape except crush it, ferment it and put it in barrels and tanks to age.

Flavor profile with oak barrels (light toast, medium toast, heavy toast), carefully selecting yeasts, thoughtful racking and filtering.  We use old fashioned wine making, let the varietal express itself.

Use more American Oak for the hotter climates Washington state, Walla Walla, higher brix level, higher alc bigger bolder wines.

For our Southern Oregon fruit will tend to use more French Oak more softer lower alc levels, old world style of wines.

Watch the third video in this series and hear our Owner’s themselves tell you about our philosphy of making wine.

Take this quiz and see if you are smarter than a medium toast barrel.

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