WINEMAKING
Matthias Gubler is a perfectionist who is driven to achieve the highest quality possible at every step of the winemaking process. He is not afraid to experiment, believing that it is the only way to achieve “the very best possible.” Gubler spends considerable time in the vineyards and is constantly working with our viticulturalists to fine-tune the grape growing program. The reason is simple: Great fruit produces the best possible wine.

Yields are kept deliberately low at around three tons per acre. Grapes are hand-picked when physiologically ripe and hand-sorted in the vineyard to ensure that only perfect fruit is selected. The clusters are then gently crushed to preserve the fresh fruit quality that is a hallmark of our wines. Gubler insists on gentle treatment of the fruit and juice throughout the winemaking process.

Fermentation takes place in temperature-controlled tanks and is generally done “cool” in order to preserve aromas and bright fruit characteristics. Pump-overs are used during the maceration process, as they are the gentlest method of extracting flavor and color and avoiding harsh tannins. Malolactic fermentation is completed in barrels.

Barrels are selected from a large number of coopers in France and America, most of whom are small producers of high quality who Gubler feels understand their clients' needs and give them the highest quality product. The use of oak is judicious and is employed to support and enhance the fruit.