QUPÉ, USA

All of Andrew's wines draw fruit from the breezy cool climate East-West valleys that run along California's Central coast. Setting the intention to preserve the brand as site driven wines of balance, produced with minimal intervention and always inspired by the terroir and vintage variation, just as its predecessors did. Their original founder, Bob Lindquist, was awarded a Lifetime Achievement Award in 2015 and the Californian poppy logo of the winery is now world renowned. They remain iconic wines with an enviable reputation.

Viticulture

The vineyards are sustainably farmed and certified with SIP with some organic production and are located in East-West valleys (vs North-South) which function as open windows to the cool Pacific Ocean. These include Edna Valley, Arroyo Grande Valley, Santa Maria Valley, Los Alamos Valley and Santa Rita Hills/Santa Ynez Valley.

Winemaking

Traditional winemaking techniques which include open top ferments, partial whole clusters, native yeasts, and manual punch downs. French oak barrels including some new oak is used. Much of the fruit is destemmed upon arrival and then fermented in a mixture of small open top and medium sized closed tanks. After elevage of 2 to 3 weeks, the wine is gently pressed to stainless to settle before transferring to mostly new French Burgundy barrels for 12-18 months.