Embracing the Essence of Low Intervention Winemaking
I have been spending a lot of time in the vineyard lately working on preparing the vines for pruning, which will take place in the later part of March. As I work in the early mornings or taking in the last of the sunlight in the late afternoon, I am reminded of the profound connection between the land, the grape, and the wine we craft. Today, I find myself reflecting on the distinct advantages of low intervention winemaking—a philosophy that shapes every aspect of my approach to viticulture and winemaking. As I stand amongst the vines in our organically farmed vineyard, I feel compelled to share the inherent benefits of our practices, contrasting them with the conventions of the mainstream wine industry as, unfortunately, there are more and more of these conventional wineries panning off their wines as “natural” these days.
Farming Practices: Nurturing the Land with Care
Our commitment to low intervention winemaking begins in the vineyard, where we embrace organic farming practices. Instead of relying on synthetic chemicals to control pests and diseases, we use cover crop to cultivate a harmonious ecosystem where biodiversity flourishes. Cover crops nourish the soil, beneficial insects patrol the vines, and compost enriches the earth—all contributing to the vitality of our vineyard. Unlike conventional vineyards, where chemical inputs can degrade soil health and harm the environment, our approach fosters a sustainable relationship with the land, reducing our carbon footprint, while ensuring soil health and vibrancy for generations to come.
Native Yeast Fermentation: Honoring the Essence of Terroir
In our cellar, I uphold the ancient tradition of native yeast fermentation—a process that encapsulates the true essence of terroir (or the complete environment in which a wine in produced). Rather than inoculating our grape must with commercial yeast strains, we allow fermentation to occur spontaneously, guided by the indigenous microflora that inhabit our vineyards and the vineyards we source from. This approach imbues our wines with a sense of place, capturing the unique character and expression of our vineyard and its surroundings (there’s a reason why San Francisco has great sourdough!). In contrast, conventionally made wines often rely on selected yeast strains, sacrificing the diversity, complexity, and sense of terroir that native fermentation affords. Our wines, steeped in the spirit of the land, resonate with authenticity and depth, inviting the drinker on a journey of discovery.
Neutral Oak Aging: Allowing the Grape to Shine
As our wines mature in the cellar, we eschew the use of new oak barrels in favor of neutral vessels that impart minimal to no flavor profile whatsoever. By aging our wines in neutral oak or alternative vessels such as stainless-steel tanks or barrels, we preserve the purity and integrity of the grape, allowing its inherent qualities to shine through. In doing so, we honor the natural expression of the fruit, avoiding the masking effect of new oak that can dominate the palate. While conventional winemakers may rely on new oak to impart richness in their wines, I believe in the intrinsic beauty of simplicity—a philosophy that underscores every aspect of my winemaking. I strive to make pure, honest, and expressive wines, the way the universe intended.
No Fining or Filtration: Preserving the Essence of the Wine
In my quest for purity and authenticity, I forgo the use of fining agents and filtration techniques that strip the wine of its natural character. Instead, I allow our wines to clarify naturally through settling and racking, preserving their innate complexity and texture. Unlike conventionally made wines, which may undergo rigorous filtration to achieve a crystal-clear appearance (with the use of egg whites, volcanic ash and clay, etc.), our wines retain their natural verve and vitality, preserving the essence of the grape varietals and the land from which they came.
I believe the advantages of low intervention winemaking are manifold, encompassing every aspect of the winemaking process. From the vineyard to the cellar, my natural approach aims at honoring the inherent beauty and preservation of nature, allowing the grape to express itself fully and authentically. As I work in our vineyard bathed in the soft light of dusk, I am filled with a profound sense of gratitude for the opportunity to craft wines that embody the essence of this special place we call home.