If terroir were as powerful as the pundits say it is, all wines sourced from the same vineyard would taste the same. But they don’t. We posit that terroir is as much cultural as it is geographical. The character of a wine reflects human traditions, established in cellars and vineyards. And so, we present our Pinot Noir in pairs. With identical fruit, harvested from the same vineyard at the same time, we follow two separate winemaking paths. And then we see what happens when we open the bottles. From our inaugural vintage, those two wines are Persey and Mia.

We aim to showcase the breadth and range of possible expressions that one vineyard can offer. Our wines are twins, born from the same seeds but allowed to develop independently. Because they share parentage, each serves as a reference point for the other. There are commonalities, like the notes of black tea, earth, and spices. But take some time with the wines and you’ll notice the nuances. From our inaugural vintage, you’ll find that Mia is light and fruity, while Persey is dark and spicy. By appreciating the differences in the two wines, the curious wine enthusiast appreciates the full starting potential inherent in the best wine grapes.

Our cellar practices are modeled after those of the Old World, relying on handiwork rather than additives. We ferment Mia at a cool temperature and push the cap down gently. It rests in neutral barrels, sur lie. Persey percolates hotter, and we punch it down more frequently and forcefully. We roll the barrels outside to warm up in the sun, and stir things up with battonage. To understand the differences these practices make, taste the wines together. Because it is impossible to understand Mia without Persey, or Persey without Mia.