The vineyard's winemaker has built a small but fiercely loyal following by refusing nearly every intervention considered standard in conventional winemaking — no commercial yeast, no fining agents, no filtration before bottling.
The approach produces wines that vary noticeably from vintage to vintage, and occasionally bottle to bottle, a level of unpredictability that would alarm a conventional producer but that the winemaker treats as the entire point.
"If every bottle tastes identical, you've made a product. I'm trying to make wine." — Winemaker and vineyard owner
Critics of the natural wine movement argue the lack of intervention makes quality control nearly impossible at scale — a critique the winemaker doesn't dispute, and doesn't seem particularly interested in solving.
