We often say that our winemaking is more about what we don’t do than it is about what we do. For example, we don’t add commercial yeast. Instead we allow fermentation to start “spontaneously” with the “wild” yeast that is naturally present on the grapes and in the cellar. This gives our wines complexity but it’s not for the impatient – spontaneous fermentations can take up to twice as long as those that have been inoculated with commercial yeast. We do as much of our cellar work as we can by hand. This approach is very low-tech, very traditional and very gentle on the fermenting grapes. It also means a slower extraction of flavors and richer, more complex wines. When fermentation is complete the wine is gently pressed and transferred into barrels where it ages for one year. We use only French oak from some of France’s finest forests and cooperages. We use a relatively small percentage of new barrels because we want the oak to compliment our wines, not overpower them. After aging, our wines are bottled without the addition of fining agents. Most of our wines are bottled unfiltered.

100% Pinot Noir./ ABV 12.5%