We built the winery on site for three reasons: first, to provide immediate feedback to the grape growing; second, to respond to a growing interest in wines made from Hirsch Vineyards fruit; and third, to provide resources for continued development of the site.
It is located in the middle of the ranch and like the hub of a wheel all activity circulates around it. It serves as an “eye”, keeping our focus on the site, the vineyards, the plants, and the persons who live and work here.
The winemaking is truly “hands on”. We view it as one more step in growing the fruit. Because of the complexity of the site and the year to year variability of the climate, we have resisted techniques in favor of principles: look to the soils, the fruit, and the wine for direction and have the strength to try to respond to them, not react; we are here to justify the existence of the fruit and site, not vice-versa; try to be as non-intrusive as possible, but don’t let it be a fetish; patience is not just a virtue, it’s a necessity; the real profit resides in the work and life lived, not in the bank and the media blurbs.
Operationally, the emphasis is on gentle, but thorough, fruit handling, sanitation, and the proper environment for the wine. As soon as the fruit is picked, it is taken to the cool room. It is inspected in the field, before destemming, and every berry is checked post destemming. We have dozens of small open top tanks that match the size of the individual vineyards, so fruit from one field is not mixed with that from another. There is no pumping of fruit or wine. After fermentation, the wine is placed in French oak barrels. No blending or racking is done until bottling. We do not filter or manipulate the wine. Each step moves according to its own timetable.
Their acidic complexity and the balance of tannins and fruit distinguish our wines. In most vintages they are drinkable soon after release; yet, due to their structure, balance, and the absence of any additives, there is the potential for extended cellaring. After enjoying a few bottles early in their life, do consider setting aside some for longer aging. You will be rewarded.