From our Walla Walla valley boutique winery here in the pacific northwest, we offer a range of premium reds, ice wines, and late harvest wines. We embrace sustainable farming methods on our estate vineyard and source fruit from growers who share our commitment to biodiversity. A great bottle of wine begins with the vine! For our “green” wines, we practice innovative eco-friendly techniques, aim for earth-friendly packaging, and donate a portion of after-profit proceeds to environmental concerns. Though we appreciate ratings, we’re less interested in numbers and more in the approval of our own palettes and those of trusted friends, as well as accolades from loyal customers and members of our wine club. We handcraft what we hope will become your cult wines often well into the night, humbled by the calls of barn owls who give our cellar its name.
We employ a combination of modern techniques and old world traditions, practicing both the cuvee and "field blending" methods, to create a range of distinctive varietals. To ensure flawless berries reach the fermentation process, we hand-sort grapes when they arrive at the winery. Our open-top, double-jacketed fermenters allow precise temperature control during "cold soak" periods and primary fermentation -- essential for color, flavor, and tannin extraction. Occasional délestage ("rack & return") aerates the wine. After ratchet basket pressing, we age our wines in French oak barrels for at least 18 months; minimal racking lets wine clarify naturally. Patience, sagacity, gumption, and a balance between classic and modern methods are foundations for crafting the world-class wines offered by our small, family-run artisanal winery.
|Winemaker: Kathrina Barker|