The transformation from grape to wine is magical. 1,000 years ago, alchemists called this process “fermentation.” Today, enologists use the word “fermentation” to distinguish the biological conversions of grape sugars and acids from the physical processes of extraction, which they denote by the term “maceration.” Although much is understood, much is also misunderstood, and much more still remains a mystery. This is exactly as we would have it.
Like cooking, and all of the food arts, winemaking is the culmination of a myriad of choices, some intended, some accidental, and some unseen. Our goal is to grow our grapes and make our wines with intention. Still, we understand and honor the fundamental truth that natural wine must be, in part, the outcome of circumstances beyond our control. Of course, we will always do everything we know and everything within our power, and everything we believe in, to ensure the best possible outcome. But we also know that, if wine were merely the predictable product Read more »