I treat winemaking as a practical craft built on restraint, timing, and honest fruit. My work focuses on picking decisions, gentle extraction, and letting each block speak without correction.

I run the cellar as a discipline of temperature, cleanliness, and patience. I show people the work that happens between harvest and label, and why so little of it is glamorous.

I look after soil, canopy, and water — the decisions made long before anything reaches the press. My work focuses on vine balance, dry farming, and reading a season honestly.

I build tasting flights around structure, temperature, and the food they sit beside. My sessions sharpen what you already notice rather than handing over vocabulary.

I plan the year block by block — pruning weight, cover crops, and when to stop irrigating. Most of what ends up in the glass was decided in February.

Blending is subtraction more than addition. I run trials until a wine stops needing anything, then leave it alone for a year to be certain.