Our objective is to discover true San Diego wine. For us, this means not only what grows well here, but also, in a very classic sense, what wines fit in with our culture, lifestyle, and cuisine. Natural winemaking methods are the tools we use in this quest. We source our grapes solely within San Diego County. We purchase our grapes from local vineyards (we do not grow our own). All vineyard practices meet or exceed U.S. organic standards, though they are not certified. We visit the vineyards regularly after veraison. All grapes are hand harvested. In the winery, the grapes may go straight to press, or first be foot-stomped or mechanically de-stemmed and crushed. There may or may not be skin contact for varying periods of time in open bins, which are usually punched down twice a day. All wines spontaneously ferment. No additions of any kind, including SO2, are done before the wines have fully completed both primary yeast and malolactic fermentations. Wines may be cooled during fermentation if larger tanks are used to manage excessive heat (> 85 degrees Fahrenheit).

Information

Domain Name:
Charlie & Echo Winery
Winemaker's Name:
Eric Van Drunen
Country:
United States
Region:
CA
Grape varieties:
Viognier, Riesling, Sangiovese, Grenache, Nebbiolo, Syrah, Zinfandel, Petite Sirah (Durif), Petite Sirah, Petit Verdot, Malbec, Viognier (Dessert)

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<p>Our objective is to discover true San Diego wine. For us, this means not only what grows well here, but also, in a very classic sense, what wines fit in with our culture, lifestyle, and cuisine. Natural winemaking methods are the tools we use in this quest. We source our grapes solely within San Diego County. We purchase our grapes from local vineyards (we do not grow our own). All vineyard practices meet or exceed U.S. organic standards, though they are not certified. We visit the vineyards regularly after veraison. All grapes are hand harvested. In the winery, the grapes may go straight to press, or first be foot-stomped or mechanically de-stemmed and crushed. There may or may not be skin contact for varying periods of time in open bins, which are usually punched down twice a day. All wines spontaneously ferment. No additions of any kind, including SO2, are done before the wines have fully completed both primary yeast and malolactic fermentations. Wines may be cooled during fermentation if larger tanks are used to manage excessive heat (&gt; 85 degrees Fahrenheit).</p>

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