Winemaking — All of our wines are single-vineyard bottlings. Because we work with grapes from one piece of ground, the art of blending plays a lesser role. Instead of representing a region through multiple microclimates, each wine we make is an honest expression of a singular place. For me, and for Tricycle Wine Co., there is simply no artifice in translating soil into wine.
Our winemaking techniques vary between the varietals, as we find that we prefer, for example, warmer fermentations with the Pinot Noir and cooler temperatures for the Cabernet Sauvignon, for example, or toastier barrels with the Syrah than with the Chardonnay. A house style has emerged for each wine, and although the flavors are informed by the winemaking, the identity of the fruit remains tied to the land.
Winemaking and grape-growing are inseparable in the pursuit of varietally honest wines, and it is only possible to succeed when the winemaking extends into the vineyards; we farm for flavors. Good wine simply cannot be made from inferior grapes. Recognizing this relationship, Tricycle Wine Co. straddles winery, vineyard, and forest to make outstanding wine. Our winemaking philosophy is to do right by the land, and make wines of place through minimal intervention and through respect for the flavor of the Californian grapes and the Hungarian oak. Our wines speak clearly of their origins.
Michael B. Terrien
Partner & Founding Winemaker