Our passion is for old school Napa and Bordeaux style wines.
Why do my wines taste so different than others in the Northwest?
Vineyard Site
It all begins in the vineyard. My grower, Jim Moss has lots of experience with growing multiple grape varietals and has years of tasting some of the best wines in the world. This “wide lense” that he looks through is vast and speaks to the early success of his vineyards. Ultimately, it is his passion for growing many grapes that keeps me coming back every year.
Rare Clones
Jim Moss is associated with a group of growers from around the USA who have access to some new, rare, and uncommon grapes. They specialize in pruning, planting, trellising and micro-lot fermentations. All to learn what works, what is possible, and achievable in different wine growing regions. These people keep us all prepared for what the “future” could be or is.
Vessels
Shapes of fermenters have a lot to do with texture and flavor. We lucked into securing these strangely shaped wooden egg fermenters made by Tonnellerie Quintessence. A well known Napa producer was selling them because they took up too much space, they couldn’t be stacked, and they were “too manual” to work with. We purchased all of them sight unseen. These wooden eggs are extraordinary fermentation vessels and storage vessels. They are one of the keys to our wines.
Intention
It all begins with a humble respect for the vintage and a willingness to “let the wine come to you”. The vintage dictates what the wine will be more than anything else. Certainly, there are micro choices made in the vineyard that can assist, but at the end of the day, vintage trumps all. This same idea of “assistance” occurs when the wine is being made. I take my cues from the grapes of that vintage and proceed with instinct.