Our Wines
Ken’s Winemaking Philosophy
Considered by many to be a winemaker’s most challenging grape, Pinot Noir is a delicate, thin-skinned varietal that demands gentle handling to yield the extraordinary flavors and texture sought in great Pinot Noir. Gentle processing, gravity-flow movement and minimal pumping are part of a minimalist approach to making Pinot Noir that helps preserve and honor the wine’s distinct vineyard expression.
By contrast, the goal in working with the thick-skinned Syrah grape is to maximize extraction by the use of pre-fermentation cold soaks, pump-overs and ‘rack and returns.’ I have found that this fusion of French and Australian winemaking techniques brings out the best concentration and expression of the Syrah grape.
As with any wine, winemaking starts in the vineyard and Chardonnay is no exception. That is why we rely on the Nielson Vineyard, the oldest vineyard in Santa Barbara County, as the source of our Chardonnay program. We complement the unique expression of the grapes from this vineyard with classic Burgundian winemaking techniques, such as barrel fermentation with native yeast, sur lie aging and malo-lactic fermentation. The goal is to let the vineyard make the statement, not the barrel. To that end, we use mostly seasoned barrels in the production of our Chardonnay.
By contrast, the goal in working with the thick-skinned Syrah grape is to maximize extraction by the use of pre-fermentation cold soaks, pump-overs and ‘rack and returns.’ I have found that this fusion of French and Australian winemaking techniques brings out the best concentration and expression of the Syrah grape.
As with any wine, winemaking starts in the vineyard and Chardonnay is no exception. That is why we rely on the Nielson Vineyard, the oldest vineyard in Santa Barbara County, as the source of our Chardonnay program. We complement the unique expression of the grapes from this vineyard with classic Burgundian winemaking techniques, such as barrel fermentation with native yeast, sur lie aging and malo-lactic fermentation. The goal is to let the vineyard make the statement, not the barrel. To that end, we use mostly seasoned barrels in the production of our Chardonnay.