Bjornstad Cellars

Bjornstad Cellars
PO Box 519
Sebastopol, California
USA 95473
Phone: (888) 256-7696
http://www.bjornstadcellars.com

Contact: Greg Bjornstad
Email: [email protected]

Through the cultivation of the grapes and the raising of the wine, it is my hope to shape the expression of a vineyard’s history, the effect of a growing season, the passion of the grower and the elements of Mother Nature into wines that are elegantly balanced, deliciously textured and firmly structured.

To that end, we rigorously sort the fruit in the vineyard and again at the winery. The Pinot noir is de-stemmed but not crushed and begins a cold soak for up to 10 days. Each season and the condition of the fruit dictate the pressing regime for the Chardonnay, whether whole cluster or de-stemmed and crushed.

Native yeast ferment the majority of these wines and native malolactic bacteria complete the secondary fermentations. The exception to wild yeast fermentations are in the Musque clone portions of the Porter-Bass and Ritchie Vineyard Chardonnays. Both varieties rest on their lees (sur lies) in barrel, aging in French Oak with just enough new wood to support the wine rather than overwhelm its voice. The percentage is about 50% new wood.

Winemaker: Greg Bjornstad

Twitter: http://twitter.com/bjornstadwines

Facebook: http://www.facebook.com/bjornstadcellars

Update Winery information  Submit new wines to be posted  Wineries of America