The pursuit of fine wine requires an understanding of the vineyards from which grapes are sourced, a respect for the hand that nature deals us each vintage, and an understanding of how best to highlight natural terroir through minimal handling and other fermentation techniques in the cellar. At Peter Paul, we bring in California Chardonnay and Pinot Noir from the Pacific-cooled Russian River Valley. We also harvest Cabernet Sauvignon in California's eponymous Napa Valley. And we make a very small amount of Oregon Pinot Noir as well.

Each vineyard source has its own distinct character that requires special attention in the field as well as in the cellar. We barrel ferment our Chardonnay to best integrate plush fruit with toasty oak. Pinot Noir is punched down in open-top tanks by hand in a traditional Burgundian manner. Our Cabernet is gently crushed and then pumped over to maintain a firm, yet elegant, tannin structure. Barrel aging for all our wines occurs exclusively in French oak.

However, the goal is not to mask in wood what the vineyard produces in flavor. Winemakers, Daniel Moore and Jeff Morgan, use time-honored methods in a modern tradition to bring each wine to fruition at its own speed. The resulting wines show elegant structure, yet don't hold back on flavor. Ultimately, the results can best be appreciated in your glass.