Our Cellar

OUR CELLAR PHILOSOPHY is very simple. We don't have one! ... However ... Our wines typically see between zero and 33% new oak. Sometimes we use use cultured yeasts, sometimes native yeasts, and sometimes we choose to use a blend. We utilize as many yeasts as possible to allow more blending components. We don't decide on the amount of oak until alcoholic and malolactic fermentations are complete. At this point we make an organoleptic determination of the wine structure (We taste it and smell it) and decide whether to use traditional french oak barrels or specialty 75 gallon stainless steel barrels.

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