One reason among many that this winery is so rad is that Steve is not afraid to experiment. One example of this would be using an “amphora” or ceramic egg tank that we have to ferment a blend of Chardonnay and Sauvignon Blanc, on the skins! For those who are not aware, white grapes are not usually fermented on the skins like red. They are typically brought in, cold soaked for a couple days and pressed, or pressed off immediately. This is done for a number of reasons, but the point is that he pushes traditional thought and tries things, usually in small quantities, that others don’t, resulting in a wide range of styles which can be used for blending components in the end. Here is picture of me doing some manual punch downs. This is also represented in his Pinot Noirs, where he does a collection of ferment styles using some whole bunch, some not, some with heavier extraction etc. In the end, he doesn’t have a singular wine, but rather one with many layers and complex in aromatics, mouth feel, and palate.
FULL ARTICLE AND SOURCE: http://carharttvineyard.com/an-intense-but-satisfying-week/