We make very small batch wines, keeping the clones separate from harvest through bottling so that the wine consumer can experience these same differences. Though the nuances are small, they are very discernable. By sourcing the grapes from our estate vineyards where we can control the growing conditions and terroir, we can then control for all winemaking variables such as yeast, type of barrel, age of the barrel, toast of the barrel and length of time in the barrel, thereby highlighting just the clonal differences between the grapes.
Our first releases – 2017 Viognier, 2017 Roussanne, and 2016 Syrah – have since sold out, and we have added over a dozen wines to our cellar since we opened our doors.
