Often we forget that wine is a microbiological product. They contain all sorts of natural microorganisms that are essential to the winemaking process – like yeast. Yeasts are tiny. We can’t see them, but they do the heavy lifting to transform sweet-tasting grape juice into something much more complex – a liquid that has the potential to be profound (maybe even life-changing)!
My winemaking philosophy leads me to use the naturally occurring yeast that lives in the vineyard (hello, terroir!) and a small amount of cultured yeast (predictable aromas, clean ferments). This combination gives my wines a layered complexity that speaks “Old World influence with Napa Valley intensity..."