Southold - Reagan Meador

We farm our vineyards ourselves in Francs, on clay-limestone soils at the eastern edge of Bordeaux. The vines are worked parcel by parcel, with pruning, mowing, canopy work, soil work, and picking decisions made by hand and according to the season. We do not irrigate.

In the vineyard, we work with cover crops, mowing, and shallow cultivation when needed rather than systematic tillage. Treatments are organic-compatible and preventive, mainly copper and sulfur, adjusted according to weather, growth stage, and disease pressure.

Harvest is by hand. In the cellar, fermentations are spontaneous with native yeasts. We do not use commercial yeasts, enzymes, tannins, color enhancers, or corrective additives. Extraction is gentle and varies by lot: destemmed fruit, whole clusters, partial carbonic, or semi-carbonic fermentation may be used depending on the wine and vintage.

Sulfur is used minimally and only when needed. Elevage takes place in barrel, tank, or neutral vessels depending on the cuvée. We avoid fining and filtration.

The goal is simple: healthy regenerative farming, native fermentations, minimal intervention, and wines that remain transparent to place and vintage.