White Winemaking

There is a broad selection of white grapes in our vineyard including Pinot Gris, Dijon Chardonnay, Müller-Thurgau, and Muscat Ottonnel. The grapes are harvested by hand, and sorted in the field. Then, the grapes are loaded directly into the press without crushing or destemming. 

All Chardonnay and the Kimberley’s Reserve Pinot Gris are barrel-fermented in small French oak barrels. Each barrel is its own fermenter. We use several strains of commercial yeast to achieve the desired balance of fruit, texture, and structure. Barrels for the Chardonnay are heavy toasted or medium plus French oak and mixed between new, one, or two use barrels. We use just enough new oak to contribute structure and support the fruit rather than diminish it. Our barrel fermented white wines are aged for a minimum of 10 months on the lees, with some stirring (discussed below).

The Kimberley's Reserve Pinot Gris is barrel-fermented in older, neutral barrels. This process increases the complexity of the wine, while softening the acidity and texture. Wine produced in this manner is also aged on the lees, the dead yeast cells that settle on the bottom of the barrel after fermentation. As the wine ages on the lees the dead cells degrade, releasing polysaccharides, amino acids, and esters into the wine. Bâtonnage, or lees stirring, helps incorporate these substances into the wine, integrates the wood, and exposes the wine to oxygen.

Our Müller-Thurgau and most of the Pinot Gris is fermented in a stainless steel tank. These wines undergo cool fermentations. Keeping the temperature low preserves more of the fruity flavors and crisp acidity. After fermentation, the wines are racked off the lees and aged for at least 10 months before bottling. Bulk aging allows the wine to develop more complexity and integrate the flavors. All white wines except for the Müller-Thurgau undergo at least a partial malolactic fermentation, or MLF, a process where bacteria converts malic acid to lactic acid. This process softens acidity and adds complexity.

Quad Rosé

In 2002, we began producing a rosé blend.  Traditionally, rosé wines are made from early pressing of red grapes. The Pinot Noir in the Quad Rosé blend was produced from this technique. However, we desired a deeper color and fruitier flavors. We conducted some blending trials, and found that blending the dry rosé of Pinot Noir with small amounts of Müller-Thurgau, Pinot Gris, and Carmine achieved those stylistic goals.

The Essence Wines

In 2002, we wanted to make a dessert wine out of Müller-Thurgau, but realized that typical late harvest as is done in Riesling is something the variety would not allow.  Müller-Thurgau doesn't ripen like Riesling, one of its parents, at all.  Müller-Thurgau is lower in sugar and ripe at about 20⁰ brix when the acid starts to drop out of the wine.  We figured out how to concentrate the juice (freezing) and add it to existing wine.  This creates a lovely lower alcohol, yet refreshing dessert wine with a blast of fruit in the mid-palate and enough acid to pair with food.