There is a common thread of thought and philosophy that guides decision making in the winery which is uniquely French. Observations of the vineyard are collected year round and drive picking at harvest time. Both Doug Olson and Emily Neighbors spearhead “minimal intervention” winemaking through limiting the amount of additions of processing aids during the winemaking process. They do not use enzymes or fining agents. Sulfur is kept to a minimal effective level. Join as as we take you through our processes both in our Vineyard and Winery.
