We can’t stress enough about how important the vineyards are to the process. We search for gems with their own unique terroir with lots of heat units, resulting in uber ripe grapes.
We start with the best grapes we can obtain, then gently foot stomp, or gently destem the grapes into open top fermenters. We let nature take its course and naturally ferment the grapes, then press the liquid away and put to sleep in oak barrels.
Are you impatient? I am, and when I arrive to pick up these bins I can hardly wait to taste what God has blessed us with in this growing season. The forces of nature are bridaled at best by the talented vineyard managers, but in the end every year is a magical growing season.