Winemaking

The fruit is processed using traditional winemaking techniques with no pumps used at any stage of the process. Both natural primary (yeast) and secondary (malolactic) fermentations are allowed to occur and the wine is not filtered.

A small crusher-destemmer is used for processing the Pinot Noir and fermentation occurs in open fermenters with hand plunging and pigeage. The temperature of the ferments ranges from 26 to 34°C. After approximately 20 days total vat time, the must is pressed using a basket press. The wine is racked following malolactic fermentation and aged in French oak (using only Burgundian coopers) for a minimum of 18 months prior to bottling.

The Chardonnay is whole bunch pressed. It is settled for 24 hours before being transferred to barrel for fermentation. The wine is aged for 18 months in French oak with frequent barrel stirring.