From Grape to Glass
Each vintage we produce three cuvées from the Estate vineyard. These are Victoria, Adriane and Margo, named for Colene’s daughter, granddaughter and great granddaughter. Each cuveé is what can best be described as a lot or barrel selection. Although certain vineyard blocks may typically be found in each of these cuvees, the wines are not block designates, as we maintain the freedom to pick and choose from amongst the blocks in order to produce what we feel make the best wines in any given year. The primary difference between the wines really does speak to where in the vineyard they come from as we strive to give each wine equal treatment in both how it was farmed and made.
We hand-pick every cluster of Pinot Noir and Chardonnay directly off our vines. The grapes are too delicate to use machinery, so we take drastic measures to make sure the clusters aren’t crushed or harmed before they reach our crush pad. The grapes are picked and immediately brought up the hill to the sorting line.
The fruit is sorted and 100% destemmed into small open top fermenters. Once the fermenters are full, a five to seven day cold soak begins. After the skins have had ample time to soak in the juice, the fermenters are warmed to induce fermentation using a combination of native and inoculated yeasts. Fermentation takes approximately 10 days to complete and is followed by a five to seven day extended maceration. Throughout this period, we do punch downs twice a day, and maintain moderate peak fermentation temperatures between 80 and 90 degrees. Once the fermentation process has ended, wines are pressed directly to barrel where they will remain on their lees for 11 months. Our barrels are coopered in Burgundy, France, and new oak percentages in our wines range from 25% to 50% depending on the vintage.
After 11 months, the wines are racked directly to the bottling tank where they are blended and then bottled.