After working two vintages as a tenant-winemaker at Closson Chase Vineyards, Gilbert processed the 2008 vintage in our own estate winery. Our approach is mostly non-interventionist and lets Nature take its course. As a trained traditionalist, Gilbert carries organic practices from the vineyard into the winery. At harvest, a rigorous trie gives him good control over fruit quality. The Pinot Gris is fermented in stainless steel tanks. The Pinot Noir crop is destalked at 90% as the stems impart astringency. The pulp is mechanically cooled down to 8° C for 7-10 days to extract aromas and colour. As the pulp is allowed to warm up, the natural yeasts start the fermentation which lasts 15 to 20 days at temperature maintained below 34° C. After fermentation, the wine is matured in oak casks for about 12 months, allowing malolactic fermentation to proceed at its own pace.