From the Poor Vineyard in Hopland, which has been farmed organically for six generations - about as “natural” or non-interventionist as winemaking gets.
Here’s how Deixler makes these wines:
First he prepares his barrels, which takes several hours of hard work for each one. Then he crams the barrels full of whole bunches of grapes, seals them and leaves them alone for two months to ferment. (The CO2 produced protects the wine so he doesn’t need sulfur.) Then he opens them and stomps the grapes by foot. He rolls the barrels rather than punching down to keep their air tight integrity. Then he leaves the fermented wine in barrel for 18 months.
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