Robert Young clone Chardonnay on the way to the press. We whole cluster pressed our Chardonnay after a 2 day whole cluster maceration to gently extract the delicate flavors.
A cool moonlit night in the desert is the beginning of a lifelong journey for this Syrah.
A gentle punchdown at the start of a Syrah fermentation.
Barrel fermenting whites opens up a wide array of experimentation, flexibility, and complexity.
Each barrel is tracked as it progresses through primary fermentation.
Moxy - the bulwark of Arizona Hops and Vines. Pillsbury Vineyard Viognier loaded in the press.
Crisp and clean.
Stomping grapes - An American past-time since 1956.
A small two car garage served well as our ship during the 2013 vintage. Many thanks to the Hops and Vines crew for allowing us the opportunity to craft our inaugural vintage with them.
Neutral French oak comprises the majority of our red wine program.
Aside from native yeast fermentation, we also experiment with commercial strains.
We had a few monsoons pass over us during the 2013 vintage. This allowed for a longer hang time without developing overripe flavors.
Battonage of the Chardonnay
A small patch of native Viognier spreads its flora throughout the Syrah ferment.
Before the onset of fermentation we blanket our must with CO2 to help protect it from oxygen.
After the barrels are cleaned, we transfer the wine to its new home.
The Frontier is a veritable workhorse. Here we are preparing to make the journey back to AZ from Sierra Madre vineyard in Santa Maria, CA.