The Winery
Small lots, honest wine
We make wine the patient way: fruit sorted by hand, fermented in small batches, bottled when it’s ready rather than when it’s due. Every vintage is a record of one year.
This month in the cellar · November
“The young wine settles. First tastes of the new vintage.”
Made slowly
A year in the cellar
We make wine the patient way: fruit sorted by hand, fermented in small batches, bottled when it’s ready rather than when it’s due. Every vintage is a record of one year.
Crush. The fruit arrives, is sorted by hand and pressed the same day.
Small batches, tasted daily, punched down by hand.
Rest. The young wine settles in the cellar and is left alone.
Racking. Moved gently off its sediment, a few times over.
Blending & bottling. Only what is ready goes into the bottle.
Pouring. The new releases reach the tasting table.
The cellar
Current releases
The first releases are resting in the cellar. Join the letters to hear when they’re poured.
You must be 21 or older to reserve wine. Wine is reserved online and collected at the homestead.
Tastings
Taste with us
Tastings are seated, unhurried and small — a flight of current releases with honey from the hives and something from the garden. By reservation.