We purchase grapes that are grown in some of the best vineyards in the Columbia Valley Appellation of Oregon and Washington. They are carefully managed for low yield and high quality and are handpicked in the vineyard and hand-sorted at the winery for quality before de-stemming. The de-stemming process allows some whole berry fermentation and eventually a gentle crush of the grapes under their own weight. After fermentation, the grapes are gently pressed and the wine placed in new and once used French Oak barrels for a 20 to 24 month ageing period. It is bottled and then released two years after crush. Our wines have all kinds of flavours and are full bodied, with excellent balance, soft tannins and a taste that lingers in your mouth for a long time. You’ll have to taste for yourself.
These experiences kindled his interest in winemaking. He did this through winemaking classes, much reading, hands-on research and experimentation.