We are literal in our hands-on approach. “It’s all about attention to detail. There are a hundred steps to growing great Pinot Noir every year, and we carefully take it step by step,” says Gary. Adam relays that “Everything from pruning to harvesting is done by people, not mechanized. This means that we are touching each vine and cluster every 12 to 14 days. This allows us to farm tailored to the weather the vintage brings.”
As owners who are in the vineyards every day, we make farming decisions in real time. This allows us to adjust plans according to the present circumstances, whether that be timely irrigation or extra care with manual labor. “We are the decision makers, sometimes down to an hourly basis,” says Gary. The well-being of the vines and fruit is the highest priority.