From vine to barrel to bottle, we use a vineyard-centric, non-interventionist approach, which optimally expresses our terroir and gives our wines intensity and structure.
In the vineyard, we pay close attention to canopy management to ensure uniformity of the fruit.
The grapes are hand-harvested, mechanically sorted, and fermented in small lots.
Our winemaker, Julien Fayard, manages temperature-regulated fermentations and macerations until an optimal amount of taste is extracted from the berry skins. Wines go through a 22 month aging in 100% French oak with a variable level of new oak and toast depending upon the vintage and the wines.
We then hold them in the bottle for at least a year, depending upon the vintage, to allow further softening of the tannins and development of the character.
“Sometimes the approach may seem simplistic and fairly mainstream, but the challenge is in being able to manage the fruit ahead of time so there is minimal intervention and therefore minimize the human influence and let the vineyard fully deliver its potential.”
-- Julien Fayard
Julien Fayard developed his winemaking approach while working in Bordeaux at Château Lafite-Rothschild and Smith Haut Lafitte, and more recently within the Napa Valley appellation.