Fred Scherrer founded his eponymous winery in 1998 in Sebastopol, California. Fred has spent his life in and around wine – he grew up helping his father farm the family’s Zinfandel vineyard in the Alexander Valley, Sonoma County. After graduating from the University of California Davis, Fred worked at Fieldstone and Greenwood Ridge before moving on to Dehlinger Winery. He was hired as an assistant at Dehlinger, and over the course of 10 years, worked his way up to winemaker. Fred sources his fruit from highly regarded vineyards and designate parcels in Sonoma County, Sonoma Coast and the Russian River Valley. He barrel ferments his chardonnays in new and neutral oak, allows malolactic and bottles without fining or filtration after aging the wine for 12-18 months in barrel and/or tank. Beginning in 2009/2010, Fred has relied on indigenous yeast rather than his favored cultured Montrachet yeast to conduct fermentation. Zinfandel and Pinot Noir are typically destemmed, but not crushed, fermented in open-top fermentors and manually punched down. Indigenous and cultured yeasts are used, the wines are barreled shortly after pressing and mature on their lees for 6-10 months before the first racking. This minimalist style of winemaking calls for longer time in the barrel for full development. The Cabernet Sauvignon and Syrah are destemmed and the whole berries ferment in open-top vats. The wine was manually punched down during fermentation and remained on its skins for an extended period before pressing. The wine ages for 6-9 months sur lie before its first and only racking and will rest for nearly three years before bottling. Fred bottles his Cabernet Sauvignon and Syrah with minimal SO2 and doesn’t fine or filter. A true artisanal winemaker, Fred will release his wines when he feels they’re ready – very often that means 2-5 years after vintage. His maxim is: Be patient. Let the fruit speak. Listen. Touch lightly. Watch closely. Listen.