Kirk Wesley Hubbard and Denise Mary Selyem
We feel we capture the natural fruit flavors by harvesting at a lower, rather than higher, brix (sugar) level. Our target picking time frame is very narrow and it becomes the ultimate challenge to harvest in this tiny window of opportunity.
Hand sorting of fruit, open top fermentations, hand punch downs of fermenting grapes, removal of wine from fermentors using only gravity and siphoning, and removal of grape skins by hand to be pressed. Once in the barrel the wines are allowed to settle and clear naturally, removing the need for fining or filtering.