Winemaking Philosophy
I specialize in crafting limited-production Estate Pinot Noir and Rosé wines, where quality is the ultimate focus. Perri Jaye Pinot Noir is sourced from a remarkable one-hectare parcel in the heart of the Russian River Valley. Our Castaldi Vineyard showcases three distinct Dijon clones—777, 115, and 828—each contributing unique depth and complexity to the wine’s profile. Sustainably and organically farmed, the vineyard is also home to honeybee hives and a thriving pollinator garden.
My approach to winegrowing and winemaking is rooted in care and respect for natural processes. It starts with meticulous vineyard management, including early-morning hand harvesting, followed by precise small-lot fermentation to allow the wine to reach its full potential. During aging, all movements are handled gently, using gravity or inert gas instead of pumps. Thoughtful racking ensures clarity without sacrificing flavor. For Rosé, we achieve tartrate stabilization naturally by chilling stainless steel barrels outdoors on the coldest winter nights. Minimal sulfur is used to ensure longevity, and each bottle is hand-filled, unfined, and unfiltered.
I am dedicated to ensuring every bottle embodies the artistry of winemaking. From the rich, layered character of the Pinot Noir to the bright, nuanced elegance of the Rosé, my goal is to capture the essence of this renowned wine region in every sip.
I specialize in crafting limited-production Estate Pinot Noir and Rosé wines, where quality is the ultimate focus. Perri Jaye Pinot Noir is sourced from a remarkable one-hectare parcel in the heart of the Russian River Valley. Our Castaldi Vineyard showcases three distinct Dijon clones—777, 115, and 828—each contributing unique depth and complexity to the wine’s profile. Sustainably and organically farmed, the vineyard is also home to honeybee hives and a thriving pollinator garden.
My approach to winegrowing and winemaking is rooted in care and respect for natural processes. It starts with meticulous vineyard management, including early-morning hand harvesting, followed by precise small-lot fermentation to allow the wine to reach its full potential. During aging, all movements are handled gently, using gravity or inert gas instead of pumps. Thoughtful racking ensures clarity without sacrificing flavor. For Rosé, we achieve tartrate stabilization naturally by chilling stainless steel barrels outdoors on the coldest winter nights. Minimal sulfur is used to ensure longevity, and each bottle is hand-filled, unfined, and unfiltered.
I am dedicated to ensuring every bottle embodies the artistry of winemaking. From the rich, layered character of the Pinot Noir to the bright, nuanced elegance of the Rosé, my goal is to capture the essence of this renowned wine region in every sip.
I am very proud to introduce Perri Jaye wines to you.