The Process
We are a small-production winery that hand-makes all of our wine from fruit sourced from vineyards in the Pacific Northwest; Idaho and Washington. Our goal is to seek the best fruit possible to highlight the style of wines we love to produce. We work with vineyards in the Snake River Valley, Yakima Valley, Wahluke Slope, and the Columbia Valley, to name a few. We have relationships with vineyard managers that we trust, and that produce fruit which is exciting to us. We’ve learned over the years that seeking quality fruit supersedes almost everything, if your ultimate goal is to produce awesome wine…
We practice minimal intervention winemaking; we don’t add oak chips, animal byproducts, or glutinous products to our wine. We don’t de-acidify our wine, and we try our damnedest to pick fruit at optimal ripeness to highlight natural acid and alcohol levels. We don’t back-sweeten anything we pick. We blend our wines to taste, to balance acid, tannin, oak, mouthfeel, and the perception of age-worthiness. This helps us create wines that we truly believe in, and that aren’t the result of blending singular vintages or whole varietal lots to meet production needs.
We also practice what we have dubbed, “exploratory winemaking.” We use new oak regimens every year, and utilize various materials including concrete, clay, and sandstone to ferment and age our wines. We have a concrete egg and a concrete square, two Amphoras that were imported from different regions of Italy, a sandstone jarre imported from France, and a large foeder that was also imported from France. Come visit our tasting room to see these cool aging vessels in action.
Additional questions about our production process? Send us an email (Email us here).
