When it comes to winemaking philosophy, Peter believes it is less about technique and more about preserving the essential taste of the vineyard.
You see, Peter likes to do things the old-fashioned way, the way they did it back when cars were horses and computers were quills and parchment. Rather than being a prisoner of formulaic numbers, Peter makes wines by taste. Intuition and experience are his trusted Sherpas. He harvests when his palate says yes, to heck – and yes, we mean heck ‑ with brix, pH and acidity. He has one foot in the cellar and the other in the earth.