MacPhail Family Wines produces Pinot Noirs in small-batches from the Sonoma Coast and Anderson Valley. The winery works with conscientious grape growers who rely on personal observation and meticulous care, the same disciplined attention to detail that is exercised in the winery. With the goal of making wine that speaks of a place and clearly expresses the character of the grape variety, winemaker James Mac Phail, insists on slow handwork in the vineyard and wine cellar. All fruit is picked and sorted by hand.
Absolute minimal intervention is the foundation of winemaking at MacPhail Family Wines. The wineries approach relies on native yeasts for fermentation. Malolactic fermentation occurs naturally, without his introducing a culture. James uses traditional methods: pre-fermentation cold maceration, gentle punch downs by hand, barrel aging in French oak, no fining and no filtration. MacPhail winery is equipped with small fermenting vessels — stainless steel and French oak puncheons — that allows James MacPhail to isolate exceptional fruit and produce small-batch wines.