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 the essence of terroir through minimal handling and other fermentation techniques in the cellar. At Peter Paul Wines, we bring in Chardonnay from the Pacific-cooled Russian River Valley and Mendocino County, Zinfandel from warmer Dry Creek Valley, and Cabernet Sauvignon from the eponymous Napa Valley.

Each vineyard from which we source grapes has its own distinct character that requires special attention. We barrel ferment our Chardonnay to best integrate the plush fruit with toasty oak. Zinfandel, grown on 80-year-old vines, is punched down by hand in a traditional manner not unlike that practiced by the people who planted the vines nearly a century ago. And our Cabernet is gently crushed and then pumped over to maintain a firm, yet elegant, tannin structure. Barrel aging occurs mostly in French oak.

The idea is not to cover up in wood what the vineyard produces in flavor. M Squared consulting 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.