The Emeritus Team has developed its practices over thirty years of direct experience in the Russian River Valley, both in vineyard management and experimentation, and in winemaking. Methodology has been developed originally, and by adaptation from others’ proven experiences on both sides of the Atlantic.
The Emeritus Team, for example, was the first to bring grape sorting tables to the industry in 1980, and to institute the practice of crushing fruit cooled to 48 deg F. in the intervening years, much further experimentation and innovation has resulted in further improvements in vineyard and winemaking practices. One such development is the decision to farm the vineyard without benefit of irrigation, even though sufficient water is available to farm normally as the rest of the industry. Dry farming—at the expense of significant quantity—produces fruit of more depth of flavors, earlier maturity, and full physiological maturity at lower sugar content—which allows lower alcohol.
After building over ten years of knowledge and confidence in our vineyard, we have favored a minimalist approach to winemaking. Whenever possible we encourage native fermentations and prefer correcting issues in the vineyard, rather than in the winery. During fermentation we promote longer and gentler extractions which tend to produce wines of more elegance, rather than of concentration and intensity.
Emeritus employs sustainable farming practices, mostly known by the term biodynamic.
