Outpost creates world-class 100 percent varietals from their hand-cultivated, organically farmed 42-acre estate vineyard. Their guiding principle is to realize the full potential of the land, to create a living history of vintages with immense character and a true sense of place. The unique terroir of the Outpost vineyards - the hard, rocky red soil, high altitude, gentle cooling breezes and sunny western exposure - produces fruit of incredible intensity and richness, with a distinctive spice.
Under the expert guidance of winemaker Thomas Brown, Outpost grapes are harvested very late in the season - by hand, at dawn - to preserve the full intensity and distinctive spicy character of the mountain fruit. The grapes are processed with as little manipulation as possible. Grapes from each block are fermented separately so that the winemaking team can be very selective about the lots that comprise the final blend. Wines are neither fined nor filtered, allowing for the full expression of the vintages' potential. Outpost employs sustainable farming practices at every stage of cultivation., resulting in higher quality fruit with expressive consistency each year.