For us, craft begins in the vineyard. We believe in the, frankly, backbreaking labor of hand-harvesting because it is the only way to treat the fruit with the respect it deserves. By avoiding machines, we ensure only the healthiest, most intact clusters make it into our small-lot fermenters. It is a slow, meticulous process, but in this rush-rush world, we choose to honor the grape’s journey from vine to glass.
Harvest is a balance between art and science. While our lab data tells us the sugar/acidity ratio is ready, it is the manual act of tasting the grapes—feeling the tannin ripeness in the skins—that guides our hand. We choose to pick at first light when the fruit is coldest, capturing delicate aromas before the sun warms the vineyard. It’s an old-world approach, but it creates a wine with a distinct sense of place.
