For us, winemaking isn’t a recipe or a formula; it’s a willingness to take a ride on the wild side, a treat, a celebration, a thrill. But it is also a very dedicated vocation, a state of mindfulness that lives among and listens to the growing vines, and to the wine fermenting or aging in barrel. 

We love our vines and we love making wine. We live on and farm our vineyard, and our growing partners do the same. We make the wine with our own hands and minds and hearts.

Our very first wine in 2006 was Siebert Ranch Pinot Noir, made from grapes on Ken & Melissa's family vineyard in the Russian River Valley. We have since read in press how finicky Pinot Noir is, it being lamented as the heartbreak grape,  for how difficult it is to grow and make into good wine. Well, starting out with grapes from our family vineyard, we never knew any anything else. 

As it happens, it is not so hard to grow Pinot Noir, if you are in the right place.  We started with just a couple hundred cases, then the next year we made a thousand, adding some Zinfandel from Pagnano Vineyard, and some Russian River Pinot Noir from other growers, and Russian River Chardonnay. In 2012, we added the Cabernet, Cab Franc and Merlot on Sonoma Mountain.  In 2014 Greg La Follette joined the team. In 2017, our beloved Siebert Ranch was wiped out in the Tubbs Wildfire, and we are on a multi-year journey of rebuilding and replanting and revitilizing our land. 

We strive to create extraordinary handmade, family-farmed, native-ferment wines that have individuality and verve that cannot be accomplished in large-scale winemaking. We ferment quite small lots separately, do all our punchdowns manually, and then get to know every barrel as we taste through the barrel room on a regular basis. We assemble our final wines by  selecting each barrel and evaluating its unique contribution.