Vineyards

For non-interventionist winemakers, winemaking begins in the vineyard, and here at Tytonidae Cellars we meticulously cultivate by hand our estate vineyard, as well as contracting out to a selective few grape growers exclusively in the Walla Walla valley appellation, to ensure the finest grapes make our work easy in the winery. This region offers a diverse geological makeup that provides for exciting terroir possibilities. In our vineyard, we began by developing healthy, balanced nutrient-rich soil, then worked diligently to choose the best clones, vine spacing, and trellising for the site. Practicing sustainable farming techniques such as planting cover crops, exclusive use and recycling of organic matter, integrating nutrients to attract desirable insects, netting to discourage birds and deer, and growing grapes at low yields (under two tons per acre) help us make wines with remarkable concentration and complexity. When acids are in proper relation to sugars, and berries have matured to bear full-bodied wines, we harvest; much of what we do is determined by taste, not numbers. Attention to details in all areas ensures that our vines will provide supreme grapes for fine wines for many generations to come.