is the Babylonian goddess of wine - the keeper of the wine of eternal life.
Siduri is also the realized goal of two wine lovers - Dianna and Adam Lee.
We are both Texas natives and have backgrounds in wine sales. Sharing a passion
for Pinot Noir led us to produce a small quantity of Pinot from the 1994 vintage.
This first wine met with great critical success and resulted in an increase in
production in both 1995 and 1996. Throughout these three vintages we have unfailing
held to a set of core beliefs.
We believe that the world’s great wines are a product of outstanding grapes.
To this end Siduri purchases grapes by the acre rather than by the ton. Unfortunately,
this results in more expensive grapes - but it also allows us to go into the vineyards
ourselves and limit crop yields. Through a combination of shoot thinning and dropping
crop at verasion we limit crop yields to 2 tons an acre or less. We also vigorously
thin vegetative growth and remove any second crop. As the grapes near maturity
we are tasting them on a consistent basis. Harvest occurs only when we think the
grapes taste mature - not simply when they reach a certain sugar level.
We believe in letting each vineyard’s unique personality show through in the wine.
To this end each vineyard dictates decisions such as the timing of the harvest,
the amount of whole clusters used, and the type of oak utilized. We want each
wine to be a unique creation of the terroir and the particular vintage.
We believe in a winemaking philosophy of minimal intervention. Prior to fermentation
we allow the juice to rest on the skins for 72-84 hours. During this time we mix
the skins in with the wine every two hours around the clock (we actually sleep
in the cellar). Fermentation is a combination of indigenous yeasts and, if necessary,
a smaller than normal addition of cultured yeasts. Our goal is to have a longer,
cooler fermentation. As this point, depending on the wine’s character, we decide
if the wine would benefit from further maceration. Only the free-run and first
press wine is placed in the barrels.
We believe that top quality oak is essential for great wine. We use new
cooperage from Francois Freres and a small amount of new, three-year air dried
oak from Tonnellerie Sansaud. If, based upon the particular wine, we decide to
use older oak we use only top-quality used barrels from Francois Freres.
Lastly, we take great joy in wine and will only make a wine that we would like
Siduri Wines / 980 Airway Ct. Suite C / Santa Rosa, CA 95403 / 707-578-3882