Cellar Practices


Winemaker Matt Brady works hard in the vineyard to ensure that grapes reach the winery with perfect ripeness, flavor, acidity, and tannins. Once the grapes are there, there is as little intervention as possible in the winemaking process. The result is the utmost expression of the fruit, soil, site, and region, otherwise known as terroir.

Whole-cluster grapes are cold-soaked for 8 to 13 days as native yeasts start the fermentation. Once this is complete, grapes undergo 3 to 7 days of extended maceration, after which the must is slowly and gently pressed.

The wine is hand-bucketed into French oak barrels, where it sits in a 55-degree cellar for 18 (Pinot) to 24 (Syrah) months. Native malolactic fermentation is allowed to occur at its own pace and the wine is racked once, just before being bottled. There is no fining or filtering.

Matt’s use of whole cluster fermentation lends a spiciness to the wines, while native yeast fermentation helps “complete the circle” of expressing the grape and the place. This hands-off approach doesn’t mean ignoring the wine while it sits in barrels for two years. Quite the contrary, Matt spends so much time with the wines that each barrel ends up with its own name!