With each passing vintage, we attempt to learn how the varying seasonal conditions impact the distinct flavours, textures and focus of our wines. It is for this reason that we choose not to add any exogenous products, such as selected yeast, nutrients or fining agents to further cloud the already complex matrix of wine. That being said, we believe a wine’s first job is to be delectable. If we need to intervene to prevent a wine from being anything but delicious, we will take corrective action, but we will approach that decision pragmatically and with complete transparency. We are constantly tasting and experimenting with our winemaking in order to learn and perfect our technique. Our focus is not to automate, but to explore, learn and grow.