Our story in a few more words
At Silas we follow nature’s guidance throughout the process. It starts in the vineyard the weeks before harvest. We walk the vineyards, taste the fruit (and the stems!), and make decisions about cropping, leaf pulling, and pick dates that result in us receiving the highest quality fruit into the winery on harvest day. Then we give daily attention to our small batch, open top fermenters, both smelling and tasting the must, as well as performing a soft but firm maceration with hands and feet instead of tools. Finally, we age our wines in a combination of new and neutral French oak for anywhere from 10 to 22 months. We only bottle a wine when it tells us it is ready and many of our best wines have been the product of embracing the challenges a vintage gives us, not working against them.
The key to this process is patience. We often wait years to release a fully evolved wine. And we never rush.