In more than 25 years of wine making we have learned that for wines to be food friendly they must have “structure” and that means a tricky balance. Mouth-drying tannins need to match mouth watering acids and mouth-filling flavors appropriate to the wine variety. How do we do that?
We work with our vineyard partners as friends with a common passion for quality. They are not just grape producers. Varietal integrity and vineyard terroir are essential to making enjoyable long-lived wines designed to go with a meal.
No labor-saving steps are skipped over a nearly three year process from vineyard to table. Traditional and patient aging in oak barrels and casks is crucial to our style, but the oak should always “frame the picture” and not be “an opportunity for an oak carving.”
Don Corson, Winemaker