Our winemaking philosophy at Center of Effort is to honor the natural character of the fruit while bringing an added dimension of artistry to the wine. There is nothing expedient in our approach. We embrace the detailed, labor-intensive methods that are required to produce the finest wines. We make our wines in small handcrafted lots, always with a gentle touch and frequently relying on intuition to guide our decisions.
We emphasize native fermentations, favoring the vineyard’s natural yeasts over commercial yeasts. While native fermentations are more challenging, we believe them necessary to achieve the textural depth that is a hallmark of our wines. Once in barrel, our wines age for 24-30 months before bottling and then remain in bottle for an additional year before release.