We produce small-batch artisan wines made with premium grapes sourced from coastal New England, the New York Finger Lakes, and fine regions on the west coast of the United States.

Our Grapes: Our wines are produced mostly from single vineyards, giving them distinctive flavor profiles with character.  Our blends are typically single vineyard blends, but with different grape clones or varietals.

Our Mission: Produce the highest quality wines with minimal ingredients and very little intervention, and to allow the wines to express their place of origin.

Naturally Produced

Produced in the traditional style with minimal intervention and crafted with focus and precision, our boutique wines have a concentration of flavor with finesse that are delicious to enjoy any day of the week. 

Our wines are naturally 100% Vegan.  That means we don't use any animal-based ingredients or fining agents.  Our wines are made with traditional methods using time and aging to clarify our wines naturally.

White Wines

Our white wine grapes are mainly sourced from the cooler coastal regions in New England and the New York Finger Lakes.  We ferment most whites in stainless steel tanks, and then continue to mature the wine in tanks or French oak barrels on their lees.  The natural fine lees round out the wines and give them a delicious soft texture and protect it from oxidation throughout the aging process.

Red Wines

Our red wines are made from classic Italian and French varietals grown in many of the best regions in the western United States.  We ferment our reds in open vats to keep the temperatures cooler, which is important for retaining the varietal aromas.  Then we age portions of the wine in inert vessels like tanks or glass, and others in French oak barrels.  Finally, we attempt to skillfully blend different lots to create wines with balance and complexity.

We employ partial spontaneous fermentations early in the process by letting the resident native yeast and microflora that arrive naturally on the grapes initiate the fermentation.  We don't add Sulphur inhibitors (SO2) during production, which can deactivate and kill the native microbes.  After a 2-3 day resting period and evidence of visual activity, we inoculate with selected yeast strains isolated from the United States that are known to dominate and finish the fermentation cleanly.  We believe these methods produce wines with added complexity and a unique sense of place.

We source our barrels made of fine French oak from the Sauternes region near Bordeaux France, and American oak from cold northern regions of Minnesota.  The cold climate American oak has a tighter wood grain from slow growth forests which imparts a softer affect on the wine.  This allows us to age the wine for 12 to 18 months to optimally mature the wines to develop the secondary flavors of great complexity, without imparting too much oak "woody" notes into the wine.  These two sources are known to produce the best quality slow-growth tight grain oak that is the best environment for aging our wines.