Winemaking Philosophy - Randy Mason

What distinguishes our wines from others is that we adhere to only making wines that are true to their varietal character.  I achieve this trueness and consistency by using the same vines year after year and by spending much time in the vineyard prior to harvesting.  I believe in letting the fruit show through the wine, using a minimalist approach avoiding any unnatural or unnecessary enhancements.

I consider my winemaking to be California in style. Having spent much time in the vineyards; caring and observing the growing, pruning, trellising and harvesting of the grapes, I firmly believe that the wine is made in the vineyard.

Having made wine from the same Sauvignon Blanc vineyards in Yountville for over 2 decades, working closely with the vineyard management team every year, we’ve honed in the cultural practices to consistently produce perfectly ripe and balanced Sauvignon Blanc.  By removing leaves from the eastern exposure, we allow the gentle, morning sun to gradually ripen the grapes; creating those wonderful tropical flavors in the Sauvignon Blanc. The grapes exposed to the warmer, afternoon sun receive far less leafing so as to protect the grapes from being sun burned.  It is these grapes that bring the fig and herbaceous flavors that I like to taste in the Sauvignon Blanc.

I believe that Yountville, in particular the Blockhouse vineyard just off of the Yountville Hill, is the perfect geographic location, embracing the cooling ocean breeze and fog during the warm growing season; the ideal climate for the development of our Sauvignon Blanc.  It is here that I hand select the grapes for our Mason Sauvignon Blanc.

Applying this same theory to our other vineyard sources, I continue to work closely with our growers to ensure that the grapes going into Pomelo and Three Pears maintain that perfect balance of mottled light; to give expressive fruit flavors with delicate herbaceous nuances and crisp acids rounding out all of my wines.  Pomelo’s grapes are sourced primarily from Lake County that has an elevation of nearly 1400 feet with maritime fog blanketing the night time temperatures.  As the fog burns off early in the morning, this allows for long, even ripening of the grapes throughout the day.  It is these unique growing conditions along with vigilant attention to the grapes that consistently produces the Pomelo profile year after year.  Three Pears is sourced in the Delta region, known for very moderate temperatures and afternoon winds. This gradual ripening season allows for subtle fruit expression and great acid retention- the perfect combination for our Three Pears Pinot Grigio.

I believe that wine should be available and affordable for all to enjoy.  This is why we have created a collection of Mason white wines in addition to our tasting room red wines that can please every palate and pocket.  I hope that you too will enjoy our wine with friends and family.  After all, life is too short not to have a bottle of Mason, Pomelo or Three Pears at the dinner table or picnic!