En Garde's celebrated wines owe their distinction to the idyllic climate and distinct terroir of California's Sonoma and Napa Valleys. They beautifully marry the abundant, fruit-forward character of California with the refinement and elegance reminiscent of European wines. This harmonious fusion of old-world tradition and new-world flair yields wines that are not just aromatic and silky, but truly captivating. Each sip promises an unforgettable experience, leaving you yearning for another pour.

"We're fortunate to be nestled in the embrace of Napa and Sonoma's sublime climate, which makes our winemaking journey a joyous one. By honoring the guidance of Mother Nature, we embrace her rhythm, trusting in her wisdom with the utmost reverence. It's a harmonious partnership that allows us to craft wines that reflect the natural beauty and grace of our surroundings."

My unwavering dedication to crafting exceptional wines guides every decision I make as a winemaker. It all begins with what may be the most crucial choice: determining the optimal time for grape harvesting. After a year of nurturing the vines with care, it's imperative not to rush this process. Picking the grapes too early risks imparting vegetative flavors, while waiting too long can result in a wine that loses its unique essence and becomes overly jammy.

For our high elevation Cabernets, I exercise patience, waiting for the tannins to gently soften and the grape seeds to take on a rich brown hue. Along the coast, I observe attentively as I await the moment when the acids gracefully mellow and the flavors intensify. In our pursuit of excellence, we embrace the virtue of patience, allowing the fruit to enjoy extended "hang time" on the vine. Our harvest typically takes place under the veil of night, amidst the cool embrace of the evening, ensuring that as the sun ascends over the picturesque landscapes of Sonoma and Napa, our precious grapes are already en route to the crush pad, ready to begin their transformation into something truly special.

Every member of the En Garde team plays a vital role in the winemaking journey. We cherish the spirit of collaboration, honoring and embracing the unique perspectives and strengths each person brings to the table. With meticulous care, our grapes undergo gentle sorting and destemming, preserving their integrity without crushing. It's not unusual for us to include whole clusters, particularly in crafting our exquisite Pinot Noirs. These vibrant bins of grapes, resembling plump blueberries, undergo a brief "chill" period before fermentation begins—a process known as "cold soaking." During this time, the wine gracefully absorbs essential water-soluble flavors, enriching its character and depth.

In our winemaking process, I prefer to let the indigenous yeasts naturally initiate fermentation in our small tanks, typically around four to five days following harvest and cold soaking. Subsequently, I introduce naturally occurring yeast strains carefully selected from diverse regions worldwide. This deliberate approach not only enhances complexity but also facilitates controlled fermentation. Our dedicated team, including our son Adam, takes turns delicately punching down the cap by hand. This gentle method safeguards against bruising the grapes, preserving their delicate, fruity essence.

Once fermentation reaches completion, we carefully load the pomace into the press. From there, the juice is gently pumped directly into barrels as it flows out of the press. This meticulous method enables us to distinguish between the free-run and lightly-pressed juices, ensuring that each component is treated with the utmost care and attention.

To refine the wine's profile, I employ a special technique to convert sharp-tasting malic acids, reminiscent of tart apples, into lactic acids, evoking a softer, creamier mouthfeel akin to milk. This subtle transformation adds depth and richness to the final product. Throughout the winter months following harvest, I engage in periodic lees stirring, gently coaxing the grape particles and residual yeast from the fermentation process to interact with the wine. This process, akin to the settling of apple cider into clear juice, enhances both the flavor and texture of the wine, resulting in a more harmonious blend of elements.

Around the ten-month mark, I undertake the first racking, a delicate procedure that involves transferring the wine from one barrel to another while leaving sediment behind. I carefully preserve these lees for future vintages, recognizing their potential contribution to subsequent batches. Utilizing only gravity and a "Bulldog pressure pump", a straightforward device that employs inert gas to pressurize the barrel and facilitate liquid movement, ensures a gentle racking process devoid of any introduction of air into the barrel. This meticulous approach preserves the wine's integrity while further enhancing its quality and complexity.

After nurturing the wine in the cellar for a gentle aging period of about a year and a half to two years, it reaches its optimal expression for bottling. During this phase, my wife Sandy and I carefully handpick the finest barrels to craft our reserve wines. Together, we embark on a collaborative journey to curate the perfect blend for each wine, drawing upon Sandy's keen insights and my own perspective as a winemaker. For our Pinot Noirs, we embrace complexity by incorporating a variety of clones, while our Cabernets receive subtle nuances from minute additions of Bordeaux varietals like Cabernet Franc, Petit Verdot, and Malbec.

Through our joint blending process, we strive to maintain a delicate balance between the feminine and masculine perspectives, resulting in a final blend that truly showcases the essence of the vintage, irrespective of its unique growing conditions. Our ultimate aim is to consistently deliver a wine that is aromatic, intricate, opulent, and bursting with flavor. Rooted in old-world finesse yet infused with the luxurious style synonymous with California winemaking, our wines embody a distinctive and unforgettable character.

Egészségedre! To your health!

-Csaba Szakál, Founder & Winemaker