The Ancien Philosophy
Our wine making philosophy can be summed up in two words: balance and expression. We do not make wine by recipe, looking instead at each new harvest, at each new batch of fruit as a unique challenge, with its own unique set of possibilities. Arriving at these possibilities requires the experience that experimentation and attention to detail has revealed. As much as technology has to offer us, we find that it can never replace the personal attention that a winemaker can give. So we prefer to keep the scale of operations small. We ferment our Chardonnay and Pinot Gris in barrels and our pinot noirs in one ton, open-top fermenters. The extra work involved delivers a difference that we can taste and enjoy.
We endeavor to create wines that are in balance and harmony, wines that drink well alone or with an array of cuisines. Wines that drink well young and that age gracefully, developing new manifestations of aroma and flavor in the bottle while always preserving a core of primary fruit expressions. Wines, finally, that bring a full spectrum of flavors and aromas, that fill out the palate from the first sip through to a long, long finish, wines with subtlety and sophistication, wines that never favor one part of the palate over another but fill the senses evenly and harmoniously.
Great wines, ultimately, reveal the uniqueness of their vineyard source. We pay close attention to our vineyards to allow their character to shine through in the wines. We avoid manipulating the wines to impose a “house” style. You might say that we do as little as we possibly can to make great wine. To this end, we pay an almost absurd amount of attention to the extraction of flavors and colors, patiently coaxing them out in their full richness and nuance. Each vineyard that we work in presents a unique confluence of climate, soils, clonal selection, and age, and we want all of those differences to present themselves in the finished wines.