Whistling Dog Cellars

At Whistling Dog Cellars we don't just own the winery and vineyard, we actually do the work.  One of us is the primary worker in every step of our vineyard and winery activities; we have no other employees.  Growing and making world-class Pinot is not just our passion, it is our livelihood, it is the only thing we do.  We don't just stake our reputation on it; we stake our family's welfare on it.  

 Ripening Pinot Noir GrapesWe spend almost all of our energy tending the vines. One of us is in the vineyard everyday; in most cases from sunrise to sunset.  Using sustainable, dry-farming techniques, we do all that we can to ensure the best growing and ripening conditions, given each season's unique characteristics.  By the time our estate grapes reach the crush pad, every vine has been touched by us at least 25 times since the previous year's harvest.

In the winery, on the other hand, we take a minimalist approach and let Nature take its course.  Our role is to guide the winemaking process, not manipulate it.  At most, we sort and destem the grapes, punch down the cap, press the wine to settling tank, rack to barrel, add minimal SO2 after MLF, rack to bottling tank, and bottle - that's it.

 During hot, dry seasons we do not add water or acids to the musts; during cool, wet seasons we do not add sugar or use concentrating techniques.  Our wines emphasize the characteristics of the growing season and vineyard; we do not cater to pre-determined aroma/taste profiles.