I learned to make wine with my father while living in Portland. I strove even in those early years to make my wines with an element of sophistication that could compete with the fine wines on the market. I ran my small production winery under the same model as a commercial winery.

I quickly came to understand the importance of letting the wine naturally become what it was meant to be. This is a philosophy that drives my winemaking style today. I firmly believe that every year brings a unique wine with different smells and tastes, and every vineyard imparts its own characteristics on the wine. For me, this is what makes wine so mysterious and exciting – the element of pleasure in the different varietals’ characteristics from each year.

We strive to make the best decisions for the grapes starting at the vineyard, selecting the blocks and rows to pick from, and deciding the optimal time to pick. These decisions are critical to making great wine. After the grapes are received at the winery, our style is to treat the grapes gently with minimal automation and chemical elements. We believe respecting the grapes produces the best wine possible.