For us, a lit candle only spreads its light when moved into an open room. And, thus, experimentation is the basis by which we conduct all cellar operations. Key points to note are: state of the art sorting systems; 100% gravity flow of must and diaphragm air pressure movements of juice; vessel combinations of concrete, open top barrel, open top bin, and stainless steel; fermentations that are predominantly native that begin cold soaks and slowly progress over an undefined period of time; utilization of air-dried oak that respects fruit character first and enhances flow and feel without overwhelming the palate; and finishing unfined and unfiltered whenever possible. Call it the slow hand in the cellar method of winemaking. The results are simply delicious!
"I have always sought the unconventional path in my craft. Perhaps my want for exploration can be traced to my Scandinavian bloodline and the ancestral lineage of fearless frontiersmen. Marauder charters the unknown course in winemaking, breaking the mold of tradition, producing bold, uncommon wines "