Fruit is handpicked at an optimal range of physiological, sugar and acid ripeness. I crush clusters into the press and employ extractive press cycles to obtain high acidity must (juice), with substantial turbidity and flavonoid phenol content. I rarely sulfur must in the press pan, allowing fragile flavonoid phenols to oxidize. After 3-24 hours of browning (oxidation), I sulfur the must to halt oxidation and halt development of biogenic amines. After 12-24 hours, as the sulfured must warms, a fermenting ambient yeast starter from maturity checks is added. Ambient fermentation typically begins a day or two later, and the must with full solids are transferred to a mix of 228L, 265L, 320L, 350L, 400L and 500L barrels and puncheons, mostly from Damy. I exclusively use 24-month seasoned staves from select French forests (Vosges, Jura, Bertranges, Allier) with long light toast. I encourage fermentations to proceed rapidly with warm cellar temperature. If the must will benefit from chaptalization, acidulation, or organic nutrients, I accommodate - I place equal value on nature and nurture. Lees are rarely stirred, only as needed if progress slows towards the end of primary fermentation. Once primary fermentation and malolactic are complete, the wines are sulfured and age in a cold cellar. After one year in barrel, the wines are transferred to stainless steel with inert gas to integrate for a second winter. The wines are bottled at 18 months. Fining with bentonite and gentle filtration are employed if it enhances the wine.

GRAPE

Chardonnay's fluidity shows nuance. It thrives in many climates & soils. It's highly responsive in the cellar, a clear reflection of how it's made. To many, it's identity may be uncertain. Starting with this humble grape, my singular focus is to craft authentic age-worthy wines of time & place.  

Time  

Each year's weather conditions are unique; time shaping the character of Willamette Valley Chardonnay. Seasonal conditions dance & vineyard microclimates shift, dynamic imprints within the fruit's DNA. Tuning in to subtleties, nuances and details is my task; paying attention & being present with time.

Place  

The soil, microclimate, topography, elevation, aspect & farming philosophy all have an enormous impact on the character of grapes. And there is way more than meets the eye. The 'soul of place' is what I seek to discover, over time, producing Willamette Valley Chardonnay which is authentic to it's place.