Working hand-in-hand with the grape grower, we strive to create exceptional, food-friendly wines that are true to the terrior, varietal and vintage. Wines that have a sense of time and place, and are a product of our core values. We believe that great wines are created in the vineyard where our winemaking begins. Sustainable growing practices are coupled with exacting hand labor to keep our vines in balance. Less is more summarizes our non-interventionist, minimalist wine making approach. All of our wines are fermented in small, open-top, stainless steel fermenters. Each vineyard block is fermented separately to fully capture the total sensory experience. During primary fermentation, the grapes are punched down by hand two to three times per day, depending on the varietal, to ensure that the skins maintain contact with the juice. Once the wines have gone through primary fermentation, we gently press off the juice and transfer it to French oak barrels. We carefully balance the use of new and older French oak so that the consumer can taste the varietal, terroir and vintage characteristics rather than the wood in which the wine was stored. Our wines typically mature for 16 to 22 months in barrel and are only released when ready for consumption.