Our Winemaking Philosophy

I begin each growing season with an open mind and optimism that I will be able to make the best wine possible with whatever Mother Nature hands me: perfect grapes or ones that I have to coddle into becoming great wines.

I make wines that are approachable enough to drink on their own, yet sufficiently complex to enjoy with a variety of foods. I prefer deeply colored red wines because they usually express intense aromas, silky textures and a rich mouthfeel. Stylistically, I like to balance the elements of acidity, tannins and mouthfeel. The manifestation of that balance is determined by the varietal makeup of the wine and the location of the fruit source.

Each vineyard source has its own brand of Mediterranean climate that is defined by unique combinations of temperature, precipitation and maritime influence. Soils range from rocky red clays to well-drained sandy loams, or thin mountain layers to thick deposits of limestone and shale. Whatever the constitution, all soils work in tandem with their respective climates to produce quality wine grapes year after year.

My assistant Alejandro Aldama and I orchestrate every aspect of the winemaking process beginning with our year-round commitment to vineyards owned by growers with whom we’ve had longstanding relationships. Each cultural decision we make — whether it is winter pruning, spring leaf removal, summer crop thinning, or irrigation at various times of the season — has a profound effect on wine quality.

To maintain freshness, grapes are hand harvested in the morning cool and promptly moved to nearby cellars, and we use refrigerated trucks if the fruit is transported later in the day. Our winemaking facility is equipped with the necessary tools to produce world-class wines, and we age them in the finest French, American and Hungarian oak barrels.

From my perspective, winemaking is as much of a lifestyle choice as it is a career, and I am proud to be part of an organization that was founded on a never-ending commitment to produce quality wines for our families, friends and customers.

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Philosophy photo

"Stylistically, I like to balance the elements of acidity, tannins and mouthfeel." — George Troquato