top of page


Carbonic maceration is a way of fermenting red wine that differs from the standard, yeast-fueled fermentation. Unlike standard fermentation, in which yeast is manually or naturally added to grape must to convert sugar into alcohol, carbonic maceration does not use yeast to start fermentation.


How is this possible? It’s a complicated matter, but by placing whole bunches of grapes in a sealed vat filled with carbon dioxide, the oxygen-starved fruit will release naturally present enzymes. These enzymes perform a similar function to yeast, breaking sugars down into alcohol. Essentially, during carbonic maceration, alcoholic fermentation begins inside the grape itself.


Our grapes are harvested in early October and are sorted, crushed and then “cold-soak” for about 3 days on the skins. After that they are removed from the cooler temperatures and begin fermentation on the skins naturally (We also process about 50% of the clusters whole) so they also are hanging out with the stems.


After a few weeks when the temperatures, alcohol levels, and cosmicness is right, the wine is pressed off the skins and out into glass vessels. From there the process of fermentation + racking begins in a controlled environment, naturally.

Our Mead is made from Honey from the Estate Harvested by Columbia Countys own Paul from Bee Hollow Farm. Mead is Honey Wine and we make it really simply and really tastefully. Honey + Water + Time. 100% Spontaneous fermentation, no commercial anything added. Just like the olden days. 




Baco Noir (BA-koh NWAHR) is a hybrid red wine grape variety produced from a cross of Vitis vinifera {Folle Blanche} a French wine grape, and an unknown variety of Vitis riparia indigenous to North America. Baco Noir produces a medium body, deeply tinted, acidic red wine which is fruit forward and often carries aromas of black fruits and caramel. At one time Baco Noir was grown in France, but by European Union regulation, the commercial use of hybrid grape varieties is restricted. 


Chelois (SHELL-wa) A variety of hybrid grape used in the production of red wines. The fruit are small blue-black berries which appear in compact, medium-sized clusters. Chelois is among the lighter skinned- more delicate hybrids of French & American hybrids.Melody (Collective sequence of notes) is a hybrid white wine grape variety produced from a cross of {Seyval Blanc} and a grape called {Geneva White 5}, which is itself a cross between {Pinot Blanc} and {Ontario}. Melody produces a light white with notes of peach and honeysuckle, and refreshing acidity, even at low sugar levels (0.7%-0.6% RS). 

Maréchal Foch (mar-ESH-SHAL-fosh) is an inter-specific hybrid red wine grape variety. It was named after the French Marshal Ferdinand Foch (1851-1929), who played an important role in the negotiation of the armistice terms during the closing of the First World War. It was developed in Alsace, France by grape hybridizer Eugene Kuhlmann. Some believe it to be a cross of {Goldriesling} itself an intra-specific cross of {Riesling} and {Courtiller Musqué} with a Vitis riparia - Vitis rupestris cross. 


Léon Millot (LEY-oN MILL-O) is a red variety of hybrid grape. It was created in 1911 in the Oberlin Institute in Colmar, Alsace, by the French viticulturist Eugène Kuhlmann (1858–1932) by crossing the hybrid grape {Millardet et Grasset} which is Vitis riparia × Vitis rupestris with {Goldriesling} which is Vitis vinifera. The variety was named after the winemaker and tree nusery owner Léon Millot. In similarity with many other hybrid grapes it was originally not allowed to be used in professional winemaking in the European Union. Léon Millot was the product of the same crossing trials as {Lucie Kuhlmann} and {Maréchal Foch} and these three varieties are related. 



Hybrid grapes are grape varieties that are the product of a crossing of two or more Vitis species. This is in contrast to crossings between grape varieties of the same species, typically Vitis vinifera, the European grapevine. Hybrid grapes are also referred to as inter-specific crossings. Due to their excellent tolerance topowdery mildew, other fungal diseases, nematodes, and phylloxera hybrid varieties have, to some extent, become a renewed focus for European breeding programs.

"In Terroir There is Truth..."

bottom of page