These are my thoughts as I immerse myself in the winegrowing and crafting process:

November 7, 2026

Looking back over the past 17 years of wine making including nine vintages here on our Santa Rosa estate in the Russian River AVA, I am delighted with what we've been able to accomplish. Although this hobby of mine has turned out to be much more than just a hobby (akin to an obsession!) I feel gratified that I'm making high quality wines in small batches and being able to share it with people I love.

While we produce most of our wine using state-of-the-art equipment, there are still some batches of wine in the industry (especially smaller volumes) which use old fashioned “foot stomp” techniques.  We previously experimented with our 2023 vintage of Pinot Noir / Syrah and it is tasting great!

 So much so that the current 2026 Sauvignon Blanc and Pinot Noir /Syrah were both crushed using the foot stomp method.  The advantages include less trauma to the grapes and a much easier clean up.  With the Sauvignon Blanc, Lynn also hand stripped the individual berries from the stems to avoid the tannins that a present when a wine ferments with the stems attached.  It’s our privilege to be able to experiment and try new ideas. We're looking forward to seeing how they come along!