First and foremost, winemaking
is part Art, and part Science. That is what is so equally
frustrating, and fascinating about it…
If there is an element of Art to it, why are there, unfortunately,
many wines that taste so similar?
The answer lies, in part, in what
enables an increasing number of wineries to use the tag “artisinal” to
describe their technique or approach.
There are seemingly hundreds of minute decisions that go
into the making of a bottle of wine. While there are no precise
formulas to winemaking, the general methods for particular
styles are well known. Some winemakers may be at wineries
where demands for certainty (ex: inoculating with commercial
yeast or bacteria, filtering) and efficiency (ex: tank space,
bottling line availability), or just sheer lack of time/
labor capacity, affect their decisions more so than what
they might ultimately desire.
Some of the effects of these decisions begin to overtake
the unique character that might otherwise be expressed by
a singular vineyard site.
In addition, it is no secret that
market realities have led some wineries to strive for wines
that will win the hearts of a particular critic or two—who might appreciate
a singular style. Some are even trying to reduce elements
of this to a “science” using third party consultants
to methodically advise them in this task – to achieve
a singular style of wine.
Taken together, certain vineyard and winemaking decisions,
made for whatever reason, begin to overwhelm what might otherwise
allow for a more unique expression of the fruit.
“Artisinal” wines -- although becoming increasingly
common-- are generally made with more risk-taking (ex: perhaps
less SO2, native/wild fermentations), more hand-holding (ex:
perhaps more separate lots, frequent punchdowns by hand,
lees stirring, no additions of enzymes, cultures, etc)—generally,
less decision making motivated by expediency or certainty.
This frequently results in more unique, vineyard-driven wines
with greater sensory differences across vintages and vineyards.
We believe our role, as a small volume,
hands-on winery, is one of a shepherd-- following nature’s
guide, yet leading the way on a particular course. We strive
for as little intervention as possible; and, because of
our small size, have time and chance on our side.
Our Stylistic Goal:
Making authentic, world-class wines
that are food friendly, complex, elegant, and above all—balanced.
Wines that reflect the inherent intensity of Petite Sirah
and yet retain the distinct sense of place from each vineyard
site.
The PET winemaking tightrope: Intense,
but not overbearing. Approachable and food-friendly when
young, yet age worthy as well. Complex, yet not over extracted.
Balanced…
Wine has an incredibly special allure:
its ability to reflect a unique place and time, never to
be repeated exactly the same way ever again, all wrapped
up in a bottle to be consumed several years after the perishable
fruit was picked. Every vintage will be a little different—as
it should be.
We
strive to embrace those differences—not stifle them with
heavy-handed winemaking decisions.
Technique:
Use of small, open-top fermenters. Gently de-stemmed grapes.
Large % of whole clusters/ whole berry. Slow, lengthy, gentle
pumpovers, or rack-and-return, several times per day. Native/
Wild yeast emphasis for primary fermentation would be preferred,
but while we lease space in a larger winery, we inoculate
to try to control yeast selectivity. Natural secondary fermentation
when possible. Combination of American, French, and Hungarian
Oak, both new and used. Very few rackings during aging—if
at all. Frequent stirring of lees. Unfined and Unfiltered.
No:
• copper sulphate
• pectinolytic enzymes
• grape additives
• commercial tannins or acids
• fining agents
• food grade chemicals
• alcohol or VA removal, pH adjustment via device
Just diligence and hard work.
THE
MAKING OF SHOE (photo gallery)
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