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In the winery, our philosophy is low-touch, though not taken to dogmatic extremes. If a wine needs an acid adjustment, it gets it. If reduction threatens a sulphide problem, we fix it. And we use cultured, not wild yeast to start the fermentation. Beyond that, we want the wines to express the character we've brought out in the vineyard by developing full "varietal ripeness". One important facet of our approach is the "estate" element. All our wines are "estate bottled" which legally means that the wines are made entirely from grapes grown in our own vineyards or vineyards under our own direct care and control. In general the commitment to creating only "estate bottled" wines signifies an approach that eschews winemaking-as-chemistry. We never add concentrates, flavor or coloring, even where it is technically legal to do so. Eric Fry |
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