Philosophy

Our wine-making philosophy is about as simple as our farming philosophy.  Great wines are grown more than made.  A wine-maker must first have great fruit before he can think about making a great wine.  So, during growing season, and even occasionally during dormancy, we spend all of our time, energy and attention on the health and well-being of the vines.  Some years are easier than others, of course, but it is always necessary to be vigilant over the short-term, as well as the long-term.  We make Reynoso Vineyards wines from the sections that we believe have the highest quality and then hand harvest into half ton bins very early in the morning, so that the fruit reaches the crush pad at a very low temperature.  Every bunch is treated gently and with great care.  Our fermentations are generally slow and gentle, and we make sure that they finish without a heat source.  All punchdowns are done by hand and we do not interfere with the fermenting process.  The secondary fermentation (for reds) occurs in barrels, and often only in the spring when the weather alone warms the wine.  The Sauvignon Blanc is bottled clean and fresh with no malolactic fermentation and no oak contact.

Our aim is to produce a wine that speaks of its vintage and place, rather than wines that have been engineered.  We do not believe that we adversely affect the quality of the wine, but rather, that we let the wine speak in it’s own voice, not ours, and with no loud-speaker attached.