By focusing our energy in the vineyards throughout the growing season, we are able to harvest perfectly ripe fruit that requires little intervention in the winery. Our philosophy is that in order to let the voice of the land speak through the wine, we must reduce our own impact. For this reason, we use native yeast for fermentation, avoid additives, and ferment in small lots dedicated to specific parcels within the vineyards. We are extremely selective in assembling the final cuvees, using only free-run juice, and carefully selecting barrel by barrel only those that are of the best quality.
Under the guidance of our winemaker, Dan Fishman, our wines are structured, with silky, elegant tannins—and most importantly, they let the land shine through. They’re distinct expressions of each terroir, combining the ripe fruit of California with the savory, earthy aspects more associated with Burgundy. See all our vintages and scores here.