Embraced by the Dach Vineyard, the Domaine Anderson winery—created by architect Howard Backen—perfectly reflects Anderson Valley’s rustic character.
At harvest, grapes are picked by hand and transported immediately in small lots from vineyard to winery, where they are sorted by hand and juice is gently extracted via our hydraulic basket press. Wood and stainless steel open-top fermentation tanks are used to achieve precise extraction of fruit structure and color. Slow malolactic fermentation further defines structure and enhances the clarity of site-specific aromatics for our pinot noir wines. The traditional practice of battonage, or gentle hand stirring of the wine while it is in tank, provides balance to our chardonnay wines and helps give them the flavor and texture we desire.
We use only carefully selected French Oak barrels sourced from Burgundian cooperages, 25%-35% being new in any given vintage. Our winemaking team carefully tracks wine development and maturity, blending separate barrel lots for precise expression of fruit character. Our pinot noir and chardonnay wines are aged for 16 and 12 months, respectively, to fully develop aromas and refine structure. This attentive barrel aging process – known as élevage – results in wines that are rich and naturally complex.