Our philosophy in wine making is based upon first using the finest grapes possible. From there, we employ methods that minimally impact the grapes, as excess handling can detract from their quality. These methods include the use of gravity to move the grapes into the destemmer and fermenters, employing smaller open top fermenters, hand punch downs of the must and again using gravity (as opposed to must pumps) to move the must into the press. We focus on providing a sterile environment during all phases of the process and employ a government certified laboratory for most of our analytical testing. We believe that this attention to detail, as well as keeping our focus on very limited production wines, provides us a very high quality hand crafted wine that along with our moderate prices distinguishes us from many of our larger competitors.
Our primary focus at Starry Night Winery is Zinfandel, which accounts for over 60% of our production. We think Zinfandel, which is uniquely American, is not only a great wine, but also offers a significant value when compared to many other grape varietals. In 2001 we became a member of Zinfandel Advocates and Producers (ZAP), which promotes Zinfandel education worldwide. Bruce currently serves as Vice President of ZAP and is a member of ZAP’s Board of Directors.
We are also excited by Rhone varietals, which we believe are making significant gains in popularity. We make a Russian River Syrah, and in 2001 introduced our Adara, which is a blend of wines made from grapes found in the Rhone region of France. Because we love Chardonnay, we also produce a barrel fermented, 100% malolactic, and well balanced Chardonnay.