My phylosophy of winemaking is, first of all "wine is made in the vineyard", for without top quality fruit you cannot achieve world class wines. Therefore we grow and source only top quality fruit. Having traveled and observed winemaking in Europe, California, and Oregon it was apparent also that the best wine makers used state of the art equipment mostly made with stainless steel, we are fortunate to have outfitted our Winery with among other equipment. stainless steel Primary Fermenters, Destemmers & bottling equipment.

My style of winemaking is best classed as Bordeaux. Winemakers in Bordeaux France long ago learned that the best wines are often a blend rather than individual variatals. We barrel age each variatal individually, and even though more expensive we believe the only way to achieve the fruit and complexity associated with top quality wines is to use only the best oak barrels. Once our wines have aged between 15 to 24 months in oak barrels we conduct blending trials to choose the best attributes of each variatal. Finally I believe winemaking is part science and part art, we do extensive testing to ensure proper balance of acids and tannins and the art is to work carefully with what mother nature has given us to coax the magic out of the grape.