In the Burgundy Tradition

After harvest, the making of Windy Oaks Estate wine begins in earnest, using classic Burgundian techniques, with gravity feed and minimal handling. Because we are an estate winery, our harvested grapes travel only a few hundred feet from the vines to the winery. Throughout harvest and winemaking, the grapes are handled very gently.

There are a variety of styles of Pinot Noir, in part influenced by the quality of the grapes themselves and in part based upon the winemaking techniques. Our unique site combined with our winemaking approach result in a wine which is complex and relatively tannic, and will age well. We complement the grape quality by using top-quality French oak barrels. Because Pinot Noir grapes are among the most sensitive to the way they are handled, we make wine in a way that minimizes the amount of handling, and, as mentioned, relies on gravity throughout the winemaking process.

Prior to the start of fermentation, we cold soak the grapes for three to five days, to gain maximum non-alcoholic extraction. Following traditional Burgundian techniques, we ferment in small open-top fermentors, leaving up to 30% of the stems in the must in years when the stems achieve a high degree of ripeness, and extending maceration to ensure maximum extraction from the skins and seeds. We press the must using a small, very gentle, Wilmes bladder press.

The wine is then aged in French oak barrels, using approximately 50% new wood. Aging time depends on the characteristics of the particular vintage, but is typically in the range of 18-24 months. The wine is bottled unfiltered and unfined, and aged in bottle a minimum of six months before release.

We utilize a similar process for our Chardonnay, except that we press immediately after harvest, barrel ferment the juice, and age in French oak for about 12 months. We believe that the Chardonnay benefits substantially from the very gentle handling it receives during the winemaking process.