Vinification
Our approach in the cellar is driven by restraint, balance and freshness, intent upon expressing the unique characteristics of the individual blocks within our estate vineyard. If Pence wines express typicity, that is due to our terroir and viticulture more than anything done in the cellar. The colors, aromas, and flavors in each bottle are the pure manifestation of our vineyard and our continuous efforts to support it.
All Pence fruit is hand harvested at night into small baskets to preserve freshness, acidity, and delicate flavor components. This is an essential part of ensuring that what happens in the cellar is a direct translation of the vineyard, capturing the character and quality of each vintage as authentically as possible.
At Pence, we have dedicated ourselves to following traditional, Burgundian methods in the vinification process. These proven, age-old techniques include employing only wild yeasts in the cellar, using oak conservatively yet deliberately, fermenting in porous concrete and oak puncheons rather than stainless steel, using sulphur only during post fermentation, and investing in the finest oak barrels and custom made, large-scale foudres.
Our vinification program is directed by Sashi Moorman, who is known for making balanced, complex and terroir-driven Pinot Noir and Chardonnay. He is also responsible for Domaine De La Côte and Sandhi, two projects in conjunction with well-known sommelier/vigneron Rajat Parr, similarly focused on site-expressive and balanced wines from the Santa Rita Hills appellation.
Pence Wines Tell The Story of Our Santa Rita Hills Estate Vineyard
Our Penny label wines reflect the Burgundian tradition of producing individual wines from specific climats—the truest expression of the micro-blocks where the vines are grown. Each of these block-designate wines is represented by an image minted on an historical U.S. coin, and each image pays tribute to both our family name (the plural of penny) and the distinctly American heritage of our wines.
The Estate label Chardonnay, Pinot Noir and Gamay are typically produced from a selection of small blocks to capture the nuances and distinct voices of the estate, while ensuring remarkable consistency from vintage to vintage. These selections provide our guests and members wines that are both enjoyable upon release and age-worthy for years to come.
