Winemaking

Dan Barker and Wes Johnson’s winemaking goals are to create balanced wines that express a purity of fruit. The grapes are picked by hand, commencing their gentle journey from vineyard to bottle. In the winery, the grapes are hand sorted to ensure only the best grapes make it to the winemaking process.

 

Depending on varietals, the grapes are handled differently - and each variety has its own special needs. This could be super gentle handling by conveyor to the open screen tank press, or alternatively beating them up a little bit by putting the grapes through the destemmer or the grape crusher and then to the press and into stainless tanks for cold settling. Some juice will go directly into barrels for a wild fermentation. All the Pinot Noir is treated with the highest respect and is carried to the Albrigi Italian tanks for cold soaking stainless treatment. All is done in small batches, and treated with the utmost attention.  To minimize tannin and take care not to overextract, the cap is managed with whole berry fermentation. Plunging is done carefully by hand

 

For Baillie-Grohman’s barrel program, a temperature and humidity controlled barrel room houses a mix of older oak and 30-50% new oak. Barrels sourced from only the best French forests -  Allier and Vosges -  are composed of fine-grain oak made for cool climate wine making. The estate Pinot Noir stays in barrel for a minimum of eight months, and the reserve Pinot remains in oak for at least one year prior to bottling.