Sheridan Vineyard Philosophy
From day one my goal has been to produce wines that express the unique and special qualities of this amazing property called Sheridan. I firmly believe that great wines start with great vineyards.
The Vineyard sits atop a hill with an elevation ranging from 1120 to 1220 feet, soils are shallow, diverse and rich in micro nutrients (because of this elevation we are a warm site in a cooler region of the upper Yakima Valley). With shallow soils come naturally low yields producing less than 2½ tons per acre on older vines and less then 1 ton on younger vines. The vineyard naturally produces berries that are small and intense in flavor and color, this is what makes Sheridan so special
Harvest comes in October and picking dates are based upon berry flavors, seed maturity and stem color. I pick when the grapes are very ripe, resulting in wines that show rich black characteristics rather then red fruit flavors. Picking takes place in the early morning hours when the grapes are naturally cool, after crush the grapes enjoy a four day cold soak prior to fermentation to extract maximum color, flavor and aromas. Once primary fermentation is complete the wines are aged in 100% French Oak (about 30% new and 70% one vintage old). Using only a small percentage of new oak allows the fruit in the wine to show through. Depending on vintage and varietals the wine can spend as little as 16 months and as long as 36 months in barrel.
My work at Sheridan is a passion and labor of love. Each vintage I hope to be better than the last, ultimately producing wines of power, beauty and balance.
