Our goal is to make white wines that are complex, creative and completely unique. To do that we not only work with numerous grape varieties (typically seven to nine), but also intentionally make each barrel differently: different fermentation temperatures, different yeasts, different vessel types, skin-fermentation, lees stirring, etc. We typically end up with four to seven versions for each variety. The goal is to create a broad array of components, each of which emphasizes one or more of the qualitative characteristics of wine (aromatics, flavors, mouthfeel, texture, acidity, color, tannin, phenolics, etc.) and then use them as building blocks to construct the final blends.
We don’t follow preconceived notions of single-variety, single-vineyard, conventional blends, or even what we did in previous vintages. We never use the word “terroir”. Each year, we let the wines go where they may during blending. Each blend is unique – we actively try to avoid doing anything that is just a re-hash of something we, or someone else, has done before.