The winery, established in 1997, produces small lots of estate grown Barbera, Grenache, Montepulciano, Sangiovese, Syrah and Zinfandel. We also produce a dry Rose from Grenache and Mourvedre and a White Blend of Vermentino, Grenache Blanc and Picpoul. We use artisan wine making methods to enhance and support our ability to make wines with a sense of place-such as fermenting and aging 45 to 60 different small batches of wine each year, using whole clusters in our Rhone varietal ferments, using a variety of fermenting and aging vessels including stainless steel, concrete tanks, large french oak ovals and small french oak barrels.
As obsessive wine fanatics, we believe the worlds best wine grapes come from vineyards where the vines are naturally adapted to their environment. This includes planting several varieties that heretofore have not been grown in the Dry Creek Valley, but are prominently planted in Southern Europe. We have been farming our vineyards organically since 2003, in an attempt to facilitate self sustaining vines without the use of herbicides and pesticides. We also apply organic compost according to the list of soil preparations prescribed by Rudolf Steiner.