WINEMAKING

...this is the simple, but yet so important philosophy that Johannes quickly absorbed and applied while growing up on a small family winery in the Mosel Valley. Today, a half a world away, these values and principles are still the foundation of our approach.

Even before vineyards, relationships with our growers come first. After all, they dedicated years to developing and caring for these vineyards, and are the reason these sites have become so desirable.

As the growing cycle begins many months before harvest, nourishing healthy soils, a buzzing environment and flourishing diversity are all essential in contributing to more expressive fruit. The grower is first a gardener and just as he tends and guides vines in the way of the vintage, the winemaker does the same thing by guiding the wine along its transformation from grapes into something you will enjoy in your glass. It’s a long process that requires a deeper understanding, patience and often, a lot of hard, but very rewarding, work.

Harvest Decisions in the Vineyard

After months of meticulous farming in the vineyard, there comes a final visit, the moment we decide when to harvest. Here in Sonoma, that decision is never taken lightly. Regardless of how many vintages we’ve seen, it’s always a bit nerve-wracking to make that call, but part of thoughtful, low-intervention winemaking is trusting instinct.

When the fruit is perfectly ripe, berry after berry tasting vibrant and alive, it’s time to bring it home. The vineyard has already done the most important work. From there, our role is to guide the wine with care and restraint, allowing each vintage and vineyard site to speak for itself.

Native Yeast Fermentation & Minimal Intervention

To understand the nuances of each growing season, we stay closely connected throughout fermentation, by tasting daily, observing, and giving the wine the time and attention it needs to become something expressive and complete.

In tune with nature and to further elevate a sense of place, we ferment exclusively with native yeasts. Our wines age slowly in small French oak barrels, and many are bottled unfined and unfiltered. This minimal-intervention approach requires patience and precision, but it allows for greater clarity, texture, and authenticity in the finished wine.

The result is a collection of small-production wines that are pure, site-driven, and reflective of both vineyard and vintage, wines with balance, energy, and a quiet sense of place.

"We have fallen in love year after year with this fascinating and magical metamorphosis that is small-lot, hands-on winemaking."