Sass Winery

Winemaking Practices

Winemakers Philosophy

"My goal is to produce wines that are complex, elegant and balanced, wines that eloquently reflect the terroir of their vineyards"
Jerry Sass, Winemaker

Winemaking Practices

Adhering, again, to the idea that great wines are made in the vineyard and that we believe in minimal intervention in the winery…

Pinot Noir hand-picked and hand-sorted; fully destemmed; minimal sulfur additions; 2-5 day pre-fermentation cold soak; clones fermented/barreled separately; 5-8 different yeasts (including indigenous) used; temperature-controlled fermentation in 1-ton to 1 1/2-ton, open-top fermenters; 14-21 days crush to press; gentle press; punched down twice daily during fermentation; pumped only 2-3 times total; full malolactic fermentation; never fined or filtered; 10-28 months in French oak, between 10 percent and 50 percent new.



Pinot gris/pinot blanc fermented in neutral oak or stainless steel; some whole cluster press, some destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; full malolactic fermentation.

Chardonnay barrel-fermented; generally destemmed, some whole-cluster press; cool fermentation; full malolactic; 12-14 months in 30-40% new French oak.

Riesling fermented in stainless steel; mostly whole cluster press; minimal sulfur additions; cool fermentation; no malolactic fermentation.

Rose fermented in stainless steel; usually fully destemmed; minimal sulfur additions; long, cool fermentation; lees stirred and then left in barrels; no malolactic fermentation to keep a crisp acidity.

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