Winemaker Jim Kakacek endeavors, through gentle handling and minimal intervention, to preserve the fruit character unique to each grape clone. In the winery, fruit from each vineyard block is handled separately through its cellar life. Even within the same vineyard block, grapes picked on different days are processed individually. That means we deal with 30 to 50 lots of wine, each of which we handle as if it is destined for a reserve designation.

Over time, Van Duzer's estate wines have developed a signature purity of fruit and pleasing balance. These are the products of a cool microclimate, precise farming and equally precise winemaking.

With each vintage that passes through the winery, our winemaker refines the fermentation and maceration processes and selects the yeasts and barrels that will bring ou the best in our fruit. For example, our Pinot Noir is fermented with specific yeast cultures chosen to enhance aroma, color, flavor, mouth-feel, acid levels or tannin levels. An extra layer of complexity is introduced iwth the mix of barrels. For the more elegant Pommard clone, barrels of moderate toast and looser grain accommodate early maturation. For the Dijon clones, a dark toast and tight grain coax out the spice and floral notes. We rely on tight-grained French oak barrels from the Allier and Vosges forests (typically 35% new barrels) for their subtle contributions to the flavor and texture of Pinot Noir.

Our Pinot Gris is fermented in four lots with three different yeasts, one to enhance the bright tropical fruit aromas, another to preserve the flinty/steel character and yet another to provide a rich, round mouth feel. In keeping with the clean, fresh style we favor, our Pinot Gris is made solely in stainless steel tanks and released within six months of harvest.