TYTONIDAE CELLARS

We employ a combination of modern techniques and old world traditions, practicing both the cuvee and "field blending" methods, to create a range of distinctive varietals. To ensure flawless berries reach the fermentation process, we hand-sort grapes as soon as we get them into the winery. Our open-top, double-jacketed fermenters allow precise temperature control during "cold soak" periods and primary fermentation -- essential for color, flavor, and tannin extraction. Occasional délestage ("rack & return") aerates the wine. After ratchet basket pressing, we age our wines in French oak barrels for at least 18 months; minimal racking lets wine clarify naturally. Patience, sagacity, gumption, and a balance between both received methods (classic and modern) and ingenuity are foundations for crafting the world-class wines offered by our small, family-run artisanal winery here in the beautiful Walla Walla valley, located beneath the Blue Mountains in eastern Washington State... For non-..