Winemaking Principles

by Alan D. Robertson

Emphasis on Restraint

Fall Line is dedicated to showcasing the superb character of the fruit from which its wines are made. This requires working closely with growers to 'get it right' on the vine so that the grapes may be vinified with the least possible manipulation.

Musts are inoculated with specialty commercial yeast strains, and nutrients are added as necessary to ensure the health of the yeast and steady, controlled fermentations. Ferments proceed at moderate-high temperatures for sufficient durations to both preserve and extract desired components of the wine. No 'augmenting agents,' such as enzymes or tannins, are ever used.

All wines are aged for around eighteen months in tight-grain French oak barrique of the highest quality. The proportion of new oak ranges from negligible to 40% or so, and used barrels are generally second- and third-use. Typically, wines are racked three times over the course of their elevage. Finished wines are neither fined nor filtered.

The Fall Line approach gives elegant, nuanced wines that exhibit balance, grace, and depth.