Winemaking Process

We have made a lot of progress over the years in managing our fermentations, the complex center of the winemaking process. Getting the right strain of yeast for each batch is crucial, as is being able to control the temperature in the fermentation tank. You can take the same grapes and make completely different wines just by changing those two variables.

When I'm going for maximum flavor intensity, it is critical to find the right yeast to bring out the black fruit in one batch from one Zinfandel block, or to dial up the red fruit in another batch. And the yeast has to be sturdy enough to stand up to the ripeness I want – to carry the fermentation all the way through. Sluggish fermentations can kill the fruit flavors.

Knowing we have so much control in the winery gives us the confidence we need to be able to push the envelope in the vineyard, as well.