Winemaking

Though I consider the winemaking at Bedrock to be very rudimentary there are several core principles that define the general philosophy.

By using incredible sites and maintaining impeccable farming throughout the growing season I can do the bare minimum in the winery.

By bare minimum I mean handling fruit gently, in many cases using whole-clusters, and fermenting exclusively with the microflora that comes in with the grapes or is already present in the winery. I use a little new, excellent, French oak and rack as infrequently as possible.

I strongly feel that picking the moment the flavors are there is the best way to express site. Thus, I tend to pick earlier than most. I have found that late picking generally occludes terroir but fruit from still vigorous vines brings clarity to site.

I generally eschew sorting except in “worst-case scenario” situations. I feel that bringing in the entire range of fruit from a given site results in the truest expression of site with a broader patina of flavors.

Though I have the great opportunity to make a wonderful range of wines these rules tend to govern my decision making in almost all situations.