Traditional methods are used to make the finest wines. Grapes are harvested at optimal maturity, and the wine is crafted in small lots with minimal handling.
For reds, the berries are gently removed from their stems and the primary fermentations occur in small bins. Wines are monitored and aged using a meticulous process of sensory analysis, and finished using specific types of oak barrels along with the appropriate ratio of new and aged wood to complement fruit flavors, stabilize color and add complexity.
For whites, the juices are gently pressed from grape clusters, and then slowly cold fermented with special yeasts to preserve and enhance delicate fruit flavors.
Video:
2006 Pinot Noir Crush
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