The philosophy used by great chefs is similar to that of great winemakers. Great chefs start with the best and freshest meats and produce from the market and create dishes that show off the flavors and characteristics of these ingredients. They use their knowledge of different cooking techniques and spices to enhance the overall flavor and mouth feel. Similarly great winemakers seek out the best fruit and move it to the winery so it arrives in the best condition possible. They use their knowledge of winemaking techniques and oak aging to make the most complex wine possible with the fruit as the center of attraction.

It is often said that great wines are really made in the vineyard and that is mostly true. Great Pinot Noir can only be made from great fruit, but great fruit can be made into mediocre or even flawed wine. At Mon Lis, we seek out the best vineyards with low yields and proven track records. The yield is watched and controlled carefully. The fruit is tested and tasted regularly, and the picking decision is made not just on lab results on the juice but also on the flavor of the grapes. The grapes are also picked early in the morning so the fruit is cool. This is our way of getting the best fruit possible into the winery.

Burgundian techniques enhanced by modern technology

Our winemaking philosophy is to use traditional Burgundian techniques enhanced by a minimum intervention of modern technology. Since Pinot Noir is such a delicate grape it is treated with great care. After arriving at the winery, the grapes are placed in a stemmer-crusher that removes stems and gently crushes the grapes. The crushed grapes are then put into small, half-ton bins. Gentle treatment and gravity flow are used throughout the entire process to prevent the wine from developing harsh flavors as a result of crushed seeds. In the half ton bins, approximately 15% of the juice is immediately removed from the bins, a process the French call saignee. This accomplishes two things.

First and most importantly, this technique produces a higher concentration of grape skins (known as must) to juice in the bin, which concentrates both flavor and color in the pinot noir. To further increase the concentration of flavors in the pinot noir, dry ice is added to the bins so that the must and juice can mingle together while the temperature stays low enough to prevent fermentation from beginning. During each of the four days of cold soak, each half-ton bin is "punched down" by hand five times. This is necessary because the must floats to the top, limiting contact between must and juice. After four days of this cold soak, yeast is added and both primary and malo-lactic fermentation begins. Several different yeasts are utilized to impart additional complexity to the wine. Fermentation temperatures are carefully monitored to ensure that fermentation continues smoothly and temperatures do not climb so high as to damage the delicate fruit. Similar to the cold soak period, each half-ton bin is "punched down" four times a day to ensure additional contact between the must and the juice. When nearly all of the sugar in the grapes is converted to alcohol and the yeast activity slows, the wine is moved to the press via gravity flow and then very lightly pressed. Afterward, the juice is placed in French Oak barrels for 18 months of aging. Six different types of barrels are used to add complexity and flavor. In 2004, the wine will be bottled, unfined and unfiltered, which will maximize flavor. It will then be released during the summer of 2004.

Second, the saignee process produces a salmon-colored juice that can separately be made into a fresh, fruity summer wine. This salmon-colored juice is barrel-fermented to full dryness and aged in French oak barrels for 6 months. It will be released in the summer of 2003.

Significant differences from large wine producers

Mon Lis' wine-making techniques significantly differ from those of larger wine producers. First only the highest quality fruit, oak and yeast are chosen for our wines. Second, the use of gravity flow, which eliminates the need for pumping the must, ensures that harsh flavors will not be imparted onto the wine. Third, the use of half-ton bins and the saignee technique create high contact between must and juice, which maximizes flavor and color extraction. Fourth, Mon Lis' pressing technique is very gentle. While this does not maximize the amount of wine produced, it maximizes the quality of the wine by not crushing the seeds and pressing harsh flavors into the wine. Mon Lis' attention to detail and quality ensure that only the finest wines will be produced.

Bottling of our first Pinot Noir is scheduled for spring of 2004 and the wine will be released during the summer of 2004. Only 300 cases of this wine were produced.