Winemaking starts in the vineyard. Each decision throughout the growing year has an effect on quality and flavor. From the vineyard design to the annual activities of pruning, tying and picking decisions, we exert the highest level of control over every detail.
Clone-specific blocks are harvested and fermented separately in small lots. Specific oak profiles are applied to each lot with the intention to support the fruit, not overwhelm it. Final blending occurs just before bottling to express the nuances of each terroir and variety.
When you are born and raised in a small town near Toulouse, France, and your father is from Bordeaux, there’s a good chance you will end up in the wine business. Vincent left home to attend the University Paul Sabatier in Toulouse and his major was not in doubt. While earning a Master of Science in Enology and Viticulture, he interned at various wineries across the south of France. After working a harvest for a small winery in South Africa, he headed to the U.S. where he has honed his winemaking skills since 2005.
When making Ranch 32 wines, Vincent brings an international perspective to his craft. As an expert in the art of tasting and blending, he seeks to protect, express and enhance the quality of the fruit that comes from the Arroyo Seco, San Lucas and Hames Valley AVAs.