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At Myka Cellars, a holistic approach to winemaking is taken. All of the parts of a wine should be in balance, yet all should be expressed. Each wine should express a sense of place and varietal character. To achieve this, we employ gentle handling techniques on micro lot wines. We have no fermentors larger than one ton and many of our wines are only one or two barrel lots. We use a combination of new world and old world techniques, bridging the two styles in a way that utilizes the best attributes of both. Our wines of more than one grape involve a co-fermentation with all grapes fermented together to create complex and unique flavors that are only obtained through this process.
We use oak barrels to accentuate the existing flavors of our wines and are careful not to let the oak dominate and become the central flavor in the wine. This process makes every vintage an expression of that year and a true encapsulation of each vineyard. Our wine is art from the day the grapes started to grow until the day you enjoy it. In the cellars we use only sustainable winemaking practices. There are no additives used in your winemaking. We start with sustainable, natural grapes and that’s all we use.