Page 34 - Grapevine NovDec 2021

In The Winery

preserving a beautiful sense of place in our vine-
yards and winery; and offering a level of hospital-
ity that allows visitors to feel like they are part of
our family. Not everyone has that balance in their
business. We’re fortunate that all who work with
us buy into this philosophy and take pride in it.”

Under Mathy’s careful guidance—and that
of winemaker Briggs—Dutcher Crossing farms
premium fruit from four vineyards on 75 acres.
Grape varieties include Chardonnay, Semillon,
Roussanne, Viognier, Riesling, Grenache,
Mourvedre Syrah, Cinsault, Petit Syrah, Zinfandel,
Cabernet Sauvignon, Cabernet Franc, Malbec and
Muscat. The winery doesn’t use all the grapes
for its own production but sells some of its fruit
to other wineries. With fires, droughts and other
whims of Mother Nature, farming is always a
challenge, according to Briggs, who oversees the
viticulture program.

“Farming is dynamic—it’s different every year,”
he said. “You have to have experience and pay
attention to what’s going on, whether that
Debra Mathy Dutcher involves taking petiole samples to check for nutri-
ents, watching how the vines are growing or, once
I come from a family where we know that it takes a there’s fruit, making judgments about the balance
lot to succeed, but if you have good people around of the crop.”
you, your chances of success are much better. On
the path upward, we win as a team, and we lose as Dutcher Crossing farms sustainably to ensure that
a team. It’s been a nice journey.” the land will stay healthy for years to come. “It’s
important to us to preserve the land for the next
At the beginning of this journey, Mathy retained generations,” Briggs said. “We know that vineyards
the winemaker and staff from the previous owner can be successful for hundreds of years, as long as
and hired winemaker Nick Briggs to take over the you apply sustainable principles of integrated pest
reins eventually. “We wanted to diversify and make management, nourishing soils and healthy vines.”
great wine, so, in addition to growing our own fruit,
we searched for the best grapes we could find to In the winery, Briggs is a big advocate of blending.
expand our portfolio,” Mathy said. “Fortunately, we “We don’t always take the fast and easy approach
were able to find premium winemakers who would in fermentation. Rather, we make small batches
give us a shot, but we had to prove ourselves first.” and see how they come out, then blend them later.
Blending is the most artistic part of winemaking. To
And prove herself she has. Today, Mathy is recog- find the perfect wine, you just keep blending and
nized as a pillar in the community, offers a stunning blending until you end up where you want to be.”
array of award-winning wines and has established a
loyal wine club, selling out of her wines every year. With minimal intervention, Briggs strives to coax
She said, “Our path has been to create a well-bal- as much out of the fruit as he can. His goal is
anced, three-legged stool: making the best wine by well-balanced wines with aromatics, fruit flavors
staying true to the vineyard, vintage and varietal; and acidity that all carry forward to a lasting finish.

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