Titus Vineyards places equal importance on both our viticultural and winemaking practices embracing the belief that it takes great grapes to make great wine and emphasizes the partnership between brothers.
In addition to our portfolio being exclusively red wines, all of our wines are blends. This is the cornerstone of our winemaking philosophy. We believe blending varietals completes a wine offering a superior expression of the primary grape variety, vintage, vineyard and region. This blending philosophy has become our hallmark of style, and influences our approach to every wine we make.
Eric's viticultural approach is based on low-intensity farming techniques that avoid pesticides, biocides and unnecessary fertilization. Eric believes that production of high-quality fruit begins with carefully matching the proper rootstock and variety to the particular soil of each vineyard block. The young vines are patiently trained into maturity, with little emphasis on fruit load in the early years. In mature vines, yields are kept moderate in order to maximize the evenness and rate of ripening. Shoot thinning, fruit load reduction, selective irrigation and canopy management all aid in optimizing fruit quality.
Following harvest, the grapes are de-stemmed only, rather than crushed, leaving a higher percentage of whole berries in the fermenter. This method allows Phillip increased control over tannin extraction and prevents the seeds from breaking and releasing harshness into the wine. A 48-hour cold soak is followed by high fermentation temperatures and long pump-overs with the goal of extracting as much color, flavor and structure as possible without over-extracting tannins. Grapes stay on the skins for 10-20 days before pressing. Once pressed, Phillip keeps the free run and press wine separate to evaluate the quality of each, with press wine rarely blended back into the free run. The resulting wines are aged in barrels for up to 2 years at 58 F, allowing them to mature and develop gracefully.