Our vineyards are dry-farmed, which means we don’t irrigate our vines. It is a practice that relies on natural annual rainfall to grow our grapes. There are two significant reasons we dry farm; the first is water conservation, we aim to be a water-friendly winery, and the second is grape quality.
We head train our vines, and they are planted with sufficient space to get all the moisture they can and so they don’t compete for water. Our rootstock is also chosen to seek moisture deep within the soil.
By dry-farming our grapes, we believe it makes for more exciting wines with more minerals and earthy content. The grapes grown by dry farming are smaller, and the skins are thicker, and since a significant part of the varietal character is in the skin, we get more intense fruit characteristics in our wine.
Dry farming, especially in California, is a challenge because it’s different because of weather and rainfall every year. If you have a wet year, you’ll have more grapes with less character, but with dry years you will have a more concentrated flavor.