Our wines are an expression of the season. Each vintage may herald slightly different bottlings, and even wines that we tend to make every year will show variation from vintage to vintage. This intrigues us. We work in the field and cellar as minimally as possible, as guides and companions. We believe that terroir encompasses geology, geography, microclimate, varietal, culture, and the human hand. Wine cannot make itself just like a dish of roasted carrots or an aged cow’s milk cheese cannot. Our job is to accompany and support the wine throughout its life in the vineyard and our cantina.

Our fruit is handpicked and sorted, foot crushed through pigéage. We employ glass demijohns and old barrels, flex tanks and an amphora. We rely on the wild yeast found on our fruit, the result of a happy marriage of field and fermentation. We use little to no sulphite at bottling. It depends on the wine and the season.

We do not have a set schedule for releasing each vintage. Our wines release when we feel they are ready and that may differ for each bottling, each year. Typically our pétillant naturel wines release any time from late spring through the winter of the following year after their vintage, and our still wines typically begin releasing in the summer through the following new year. Typically our wines release solo or in pairs, so there is something coming out just about every month or a couple of months. We currently make about 25 different cuvées, including several ciders. All wines are farmed by us and with Domaine fruit.

https://www.nytimes.com/2019/12/05/dining/drinks/best-wines.html