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All our fruit is hand-picked into shallow bins. The grapes are destemmed, but left uncrushed, and the whole berries fermented in small, open top stainless steel fermentation tanks, with twice daily punch-downs. Selected yeasts augment indigenous yeasts which come along from the vineyard. We press to taste, using an upright stainless steel hydraulic basket press.
Young wine is handled respectfully. It is aged in 100% French Oak, mostly new. We bottle our wine without filtration.
Our thanks and appreciation to winemaker Chris Camarda (Andrew Will Winery) who consulted with us in the beginning.