Winemaking Philosophy

Bill tries to experiment a little with his winemaking techniques in the Praxis wines. After all, the idea of "Praxis" is to practice his craft by varying the grape sources, the clones, the fermentation and the barrel choice.

Gewürztraminer: The wine was fermented in stainless steel with no malolactic fermentation.  We like it very crisp and clean.

Viognier: The wine was fermented in stainless steel with no malolactic fermentation. In our earlier vintages of Viognier, Bill used some barrel fermentation, but he felt the oak overpowered the fruit in the wine so he tried this and we think it is more evenly balanced.

Pinot Noir: The Pinot was fermented in small lots and remained in French oak barrels for 7 months to add a touch of cedar, vanilla and spice to the flavor.

Merlot: After complete malolactic fermentation, the wine was placed in American oak barrels for two years before bottling. Bill especially likes the way the American oak marries with Merlot's characteristics. A third of the barrels were new.  All are from Wisconsin so the wood grain is extremely tight due to cold growning conditions

Lagrein: This vintage of Lagrein was left longer in neutral oak barrels- two and a half years. This way, the wine floavors became more integrated without becoming overpowered by the oak.