Winemaker's Journal

It’s been a cool, snowy winter in the cellar, and I am loving all the snow days. The wines are enjoying some rest after an intense harvest season. I’m enchanted with how impressionable and rich the 2023 barrels taste already. Lees contact and maybe even barrel stirring will be beneficial to develop some luxurious texture to match the rich fruit. Pinot Gris, on the other hand, is already pushing for spring! We bottled the new vintage in January. It’s so fresh, lively, and full of bright fruit. It makes me think of Oregon tulip fields. A few changes in the cellar last year helped preserve delicate peach and pear aromas. This wine is ready for Easter dinner, boat rides, and spring skiing.