Tasting Room

Wine really is grown in the vineyard

As winemakers we use controlled deficit irrigation, canopy management and crop load manipulation to influence cluster and berry size, decrease phenolic astringency and to help develop ripe fruit flavors. We work in the vineyard to influence phenolics and sugar accumulation, which unfortunately for winemaking efforts, develop on dissimilar trajectories that are different each year.

Through techniques and manipulations designed to control/delay sugar and to advance phenolic maturity, we work to allow tannins and flavor the time to develop and ripen.

We take full advantage of natural conditions that are available, including the effect of the both wind and sun on vines in controlled water deficit status. This allows us to cause leaf pores (stomata) to close during portion of daylight hours. In this manner we are able to bring photosynthesis, the engine of sugar accumulation to a brief halt for controlled periods of time during the day when evapo-transpiration exceeds water uptake.

These technique can be very risky even with complete control and familiarity. They involves the manipulation of a plant hormone called abscisic acid that is produced to prevent water loss. Abscisic acid can also (depending on rootstock, water and nutrient status, and as a function of overall vine health and age), induce winter dormancy prematurely… goodnight cruel world!

Winery practices to help retain what is there

At the moment that the grapes are harvested the precursor flavor compounds and aromatic esters which give the finished wine its flavors and aromas have already been created. Our winemaking philosophy is to allow the natural attributes of the varietal and vintage to reveal themselves in the wines rather then to impose a particular style that prevails from vintage to vintage.

Some would argue that the winemakers’ style should be imposed in order to create uniform wines from vintage to vintage. This would be like looking at art that is all the same. Each year weather and growing conditions of the particular vintage are completely different and create a different signature.

The parental influences of vintage variations can produce wines that are tannic and earthy one year, while the next they can be fruity and aromatic. Part of the pleasure of enjoying wine is the taste of each unique vintage and the flavor profile that prevails each particular growing season.

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