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Our geographical location, climate, and soil are fundamental to the identity of our wines.

"The precious and fragile balances of soil and nature induce true "terroir" to be expressed. This terroir is a living being with proper dynamic, true to its character, and must be preserved vintage to vintage".

Hand tending. Minimum tilling. Biodiversity. Dry Farming. Deep roots. Spontaneous fermentation. These are our practices in the vineyard and in the winery. 


With human creativity and ingenuity, we blend what nature gives us into a bouquet of expression.


Willakenzie, Dupee, Carlton, Steiwer, Melbourne, Wellsdale.

First we map soil types of our site.


Pommard. Wädenswil. Dijon 777. Dijon 667. Dijon 115. Rootstocks 101-14 and 3309. We then select and match varietals to the soil types to achieve more complex, balanced wines.


Seed browning, Skin softening, Seed-to-pulp separation, and most importantly Taste.

We pick our blocks separately at their most desired ripening levels.


Small lot fermentation. Single clone and co-fermentation.

While laborious and time consuming, these methods give us the most choices at blending.


Allier, Limousin, Nevers, Tronçais, and Vosges. Oak grain characteristics. Toast levels. One-year, two-year, and neutral barrels.

From experience and experimentation, we narrow down the oak based on taste and aroma from the most respected cooperages to elevage our wines.  Akin to a soloist and symphony, both single clone and assembled wines have their places at The South Face Winery. 


Bouquet on the nose, tannin and acid levels, lingering taste.

Through methodical tasting, we first understand the characteristics of the small lots fermented in single barrels. Then we decide if and how to blend the wines to achieve the optimum balance, complexity, and depth.

Come and share the The South Face experience with us!

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