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Wine is the perfect blend of art and science. I've always loved playing with the world around me, with winemaking it is no different.

Leading up to and during harvest season, it is important to see how the grapes progress in taste as they ripen. As we get closer to pick date I gather my pied de cuve, an alternative way to manage native fermentations.


My fermentations start natively, either spontaneously in the cellar or through a  pied de cuve, where a miniature fermentation will kick off about two weeks before the larger fermentation. They are a great way to check out what's happening with the grapes and what to expect before everything comes in to the winery. I am currently at Obsidian Wine Co. for custom crush and am forever grateful for their cellar team led by Casey Graybehl, The Grenachista!  

Everything goes through a slow, cool fermentation after a three to four day cold soak, punching down or foot stomping my grapes twice a day for gentle extraction. Everything is aged in barrel.

Image by @djacks.jpg

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