We work diligently to bring out the best in each of Flaneur’s estate vineyards by farming with organic principles. Soil and microbial health is the key to unlocking the unique properties of each site. By promoting healthy soils using no herbicides, a smart choice of cover crops, and minimal tiling and dry farming, our goal is to create wines that are expressive of site and act as a mirror of the growing season.
Special attention is given to each plant to maintain a balanced crop load. We carefully monitor and create dynamic farming plans for all of our distinctive blocks. After hand-harvesting the grapes, we bring them back to the winery, carefully sort through the fresh fruit, and discard the inferior clusters. We taste the stems and and fruit together to determine how much fruit is fermented whole cluster. This can vary from 0 to 100%.
Once in vat, the grapes remain naturally cold from early morning picking. After a few days the native yeast begin the primary fermentation. During this early time we are gently pumping the juice over the cap 1-2 times per day, careful to to keep oxygen contact to a minimum in order not to bruise the juice.
Once fermentation begins we increase the amount of oxygen during pump over to stimulate the yeast for happy, healthy fermentations. During this time we taste daily, paying special attention to texture and tannin structure, modulating between punch downs and pump overs based on the needs of the wine. After the yeast have digested all the sugar, we leave the grapes and wine together for an additional one to three weeks.
Once the wines reach a point of harmony, they are gently decanted and the skins are transferred to our basket press. While pressing we make cuts and incorporate only the best of the press wine with the free run juice. Depending on the lot the wines can go straight barrel with no settling or be left to further decant and be racked into anywhere from 0-40% new oak.
Our white and sparkling wines are fermented naturally with no added yeast or sulfur. They are allowed to slowly ferment over many months in varying percentages of French oak and neutral vessels. They are left to mature sur lie, bringing weight and texture to the wines and are then bottled after 12-17 months.