Description
Growing up on my family’s estate vineyard, I have witnessed its evolution from its early years to certified organic and biodynamic farming. The vineyard has always been my foundation. Today, I produce only two wines, crafted exclusively from the fruit I farm and know intimately.
I launched my wine label in 2020 with only 7 barrels from the 2018 vintage (1 chardonnay and 6 pinot noir). My production has grown with intent, gradually increasing from year to year and is exclusively from the fruit I farm myself. Pinot Noir has become an increased focus as we have planted more pinot over the years on varied soil types, ranging from clay based over either gravel or calcareous limestone coarse gravel, to a sandy loam over a gravel base.
As I was taught early on, true quality is grown in the vineyard. Like my father, and many other notable vignerons around the world, have said 90% of the wine quality is from the vineyard and the remaining 10% is from the winemaking. A gentle hand in the winery and tireless year round work amongst the vines is key to my approach.
I believe my role in the winery is to simply preserve and refine what the vineyard provides. Fermentations are gentle, handling is minimal, and maturation takes place slowly in a cool, humid cellar in select 228L French oak barriques. Sulphur is used with precision and restraint to maintain purity, freshness, and longevity. I only buy the best corks and bottles to give my wines the best condition possible.
