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Our wines are very limited in production. Each Pinot Noir is focused, complex, nuanced, has pitch perfect acidity and an eloquent structure. It is a wine that is crafted to age gracefully in the cellar for years to come. For those who are less patient to cellar the wine, you will airly devour every last drop in your glass. 

Driven by a vigorous spirit for quality and leveraging a close partnership with our growers, we are deeply committed to nurturing each vine, in each vineyard, throughout the growing season in order to achieve the flavor intensity and purity we require. Our efforts include advanced sustainable farming practices, precise vine and soil nutrition, intense canopy and yield management, and the tradition of “talking to our vines”. The loyalty from our growers, their meticulous crews and our incredible team at the winery, prove critical to the success of each and every vintage.

Just weeks before harvest, we pull the leaves to open up the airflow and minimize any threat of disease. Then we continually walk through each row, vine by vine and study the condition of each and every cluster. We drop any unwanted clusters and pluck any damaged berries from their havens with “tweezers”. Some may call this costly and obsessive-compulsive behavior in the vineyard - however, we are eager and willing to do whatever is necessary, to ensure the fruit is in beautiful, flavorful condition, prior to harvesting. We are known as meticulous vine tenders who obsess over a tremendous attention to detail. We are firm believers that with patience and extreme precision, there are always great rewards. 

Our Pinot Noir is always picked at dawn and is sorted by hand in the vineyard. Another thorough sorting occurs by hand at the winery to ensure pristine quality. There is always pure gratification on the days that we harvest... these practices and the commitment from everyone who nurtures these old vines are what ensure healthy clusters and great physiological ripeness.

Good beginnings, make great endings...

Most of the fruit is destemmed and fermented as whole berries in individual lots, while a smaller portion is fermented using whole clusters for added spice, complexity and texture. Use of native yeasts during fermentation contribute to complexity and more completely align the wine’s profile with its vineyard of origin. Simple tools like meticulous fruit sorting, artistic temperature control, precise punchdowns and pumpovers, gentle gravity-fed movements, and a comfortable bedding of hand-selected French oak barrels. A delicate approach that coaxes and nudges but does not intrude. Raising the wine takes a watchful and experienced eye, knowing when to provide loving discipline and when to let go. After fermentation, the wines are moved by gravity to French oak barrels and left to rest quietly before the final blend is orchestrated.