Yeast

The quiet argument

Every cellar argues about yeast: the wild, native stuff that lives on the grape, or a cultured strain that behaves. We mostly let the wild stuff win.

The two camps

native    unpredictable, layered, slow to start
cultured  reliable, clean, same every year
ours      80% native, 20% cultured as insurance

Why native

Native fermentation is slower and riskier, but it makes a wine that tastes like this vineyard, not like a lab. We take the risk.