At Michel-Schlumberger, our winemaking philosophy is to craft elegant wines with a real sense of place – beautifully balanced and expressive of our dramatic vineyard landscape.
As almost 100% estate produced wine, each bottle speaks to the distinct soil, climate, and topography of our sustainably-farmed property, on the hillsides west of Dry Creek Valley. Nature is the dominant force in our terroir-driven winemaking approach. Sun-drenched days, moderated by cool coastal fog combine with volcanic gravelly soils and dramatic topography. The result is an ideal backdrop for creating balanced fruit, and full-flavored, complex wines. As winemakers and stewards of the land, we guide the process from vine to bottle by promoting healthy vineyards, walking every row, and sampling every barrel.
Each fall, grapes are hand-harvested in small batches during the cool early morning hours, then gently crushed and de-stemmed at the winery. We employ classic winemaking techniques for all of our estate wines, including sur lie aging prior to racking to enhance complexity and depth, and barrel aging in French oak for overall balance in the final blend.
Bryan Davison, Director of Winemaking
Through his winemaking, Bryan Davison expresses the distinctive flavors of the soils, climate and benchland, hillside, and mountaintop vineyards of the Michel-Schlumberger Estate. With a focus on the creation of high quality, limited production lots, Bryan’s wines highlight the special flavor of the grape varietal, while maintaining balance and elegance in the wines. He achieves his goal through creative application of his technical skills, constant research in the vineyards and cellar, and an abiding respect for the unique opportunities of each vintage. Bryan’s credits include Martin Ray, Chateau St. Jean, and Michel-Schlumberger’s sister winery, Roblar, in Santa Barbara County’s Santa Ynez Valley.