Journal

Notes from the vineyard, the cellar and the table

Short pieces written by the people who prune, pick, ferment and pour. No tasting scores, just what we learn each season.

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Latest from the estate

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Vineyard

Cellar

Table

Visits

Visits

March 02, 2026

What to expect from a seated tasting, how long it takes and a few tips for getting the most from the day.

Vineyard

January 14, 2026

Pruning decides next year's harvest before a single leaf appears. Here is how we choose the two canes that carry the fruit.

Cellar

November 03, 2025

We do not add yeast to our ferments. The grapes bring their own, and the result is slower and more layered.

Table

October 18, 2025

Light reds love food. These are the dishes our kitchen reaches for when the Hillside Pinot Noir is open.

Vineyard

September 22, 2025

How we decide when to pick, what happens on the sorting table and why we start before sunrise.

Vineyard

May 12, 2025

Clover, vetch and wild barley between the vines feed the soil, hold water and keep the insects busy.

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