Jerome Aubin is a wine visionary of seeks to blend old world tradition with modern concepts of wine making such that the winemaker’s craft will bring the best of the each vineyard's pedigree: soil, clonal selection, and appellation in a harmonious balance.
With this in mind he seeks the expertise and craftmanship of various winemakers, each expressing their respective style in processing and maturing these single varietal grapes: Pinot Noir, Syrah and Sauvignon Blanc in the the Pacific Northern cooler climate vineyards in Russian River Valley, Sonoma Coast, Sonoma Mountain, Central Coast, Williamette Valley and Columbia Valley.
Jérôme Aubin, visits yearly over 250 wineries in California, Oregon, Washington, New York States in the United States and British Columbia, Ontario provinces in Canada. From these numerous barrel tastings, he seeks a taste for different styles of wines, expressing in each a unique quality. From this fruitful interaction with winemakers and the visits to various wine producing regions he creates his own style from the best possible grapes.
Wine making:
All Aubin Cellars' Verve wines are made with hands-on artisanal techniques. The first crucial step in winemaking is the harvest. "Picking" decisions are made on the basics of multiple sensory evaluations rather than a strict devotion to numbers. The grapes are carefully selected and yields rarely exceed 2.5 tons per acre for maximum fruit concentration and purity.
Once the fruit is destemmed, the must is fermented in small wooden or stainless steel open top fermenters and T-Bins for a total cuvaison of 15 days, of which 5 days are cold soaked. The cap is manually punched down twice a day during fermentation. Alternatively, pump. overs are performed for Syrah.
After fermentation, the must is gently pressed, using a basket press. The pressing is stopped when traces of bitterness and sappiness appear. Then, the free run juice and pressed wine are barreled down and are aged in small French oak barrels.
The barrel program is carefully based on Jérôme's expertise. In order to achieve more complexity, he prefers blending forests (Troncais, Allier, Center France), coopers (Rousseau, St. Martin, Remond) and toasting levels (Medium long and Medium Plus).
Rousseau barrels deepen the fruit with aromas of spice, mocha and earthy tones, while Remond barrels highlight the brightness and acidity of the fruit.
Extended ageing (16 to 20 months) adds more depth and density to the wine while respecting its fruit character.
Finally, the wine is bottled unrefined and unfiltered to preserve its textural quality. We also like to bottle age for a minimum of 9 months and we recommend to decant the wine for at least 2 to 3 hours before tasting it. Cellaring our wines 2 to 3 years will be ideal.
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