With such a strong background in the vineyard it shouldn’t be a surprise why Jason sees the vineyard site as the foremost ingredient in making exceptional wines. Considerable time is spent researching each vineyard he chooses for the Drew portfolio. He establishes relationships with growers who share in his enthusiasm for meticulous and sustainable farming practices.

Jason feels he is merely the steward of the fruit in his winemaking. Grapes are picked when they have reached physiological ripeness which usually translates to somewhere around 24 brix. Depending on the lot, a certain percentage of the fruit is destemmed while some is left whole clusters; the fruit is dropped into open top 4x4 wooden box fermentors. The fruit/must is left for a cold soak for 3-5 days. To increase complexity various yeast strains including native yeasts are used. Depending on the yeast strain used fermentations last between 14 – 21 days. During fermentation the cap of the must is punched down by hand at least three times per day to ensure desired color and phenolics. When the must is dry it is gently pressed into tank and left to settle and then gravity racked into 100% French Oak (30-40% new oak) to begin its elevage of 11- 18 months in the barrel. During this elevage lees stirring is employed on certain lots for added structure and interest to the wine. Drew wines are bottled unfined and unfiltered.

Jason’s aim is to make beautiful examples of Pinot Noir and Syrah that reflect the nuances of the varietal, the site and the appellation. The house style is one where balancing the fruit weight with the acid and phenolic structure is the goal. Ultimately, Drew wines are made to enjoy with food and friends. So please enjoy!