We are fanatical about "place"
There’s too much generic food and wine in the world. I wanted to make a wine, and grow food, in one place. I like knowing where my food comes from, who produced it. I like buying salad greens from Maya at the Downtown Phoenix Farmers’ Market. I know it was nourished with organic compost, I know it wasn’t sprayed with Roundup and picked and sorted by a machine. That means everything to me.
So, that’s how I committed to make our wines. We only make wine from grapes grown at our place. We ferment with the wild yeasts that come in on the fruit. We nourish our soils with organic Gypsum and compost, balancing the pH of the soil instead of adding acids from a lab in California. We weed by hand and machine instead of spraying, and treat the vines with only organic sprays. And we mow between the rows instead of harrowing, mowing the wild grasses so the nutrients return to the soil, also absorbing CO2 instead of adding to the atmosphere.
There are no other wines like these in the world. They are unique. They come from one place, and grown and made with love by me and my team.
By people, not machines.
Read more about our place and terroir in courtesy of Green Living Magazine!
So, that’s how I committed to make our wines. We only make wine from grapes grown at our place. We ferment with the wild yeasts that come in on the fruit. We nourish our soils with organic Gypsum and compost, balancing the pH of the soil instead of adding acids from a lab in California. We weed by hand and machine instead of spraying, and treat the vines with only organic sprays. And we mow between the rows instead of harrowing, mowing the wild grasses so the nutrients return to the soil, also absorbing CO2 instead of adding to the atmosphere.
There are no other wines like these in the world. They are unique. They come from one place, and grown and made with love by me and my team.
By people, not machines.
Read more about our place and terroir in courtesy of Green Living Magazine!