At Claiborne & Churchill traditional European winemaking techniques prevail, including extensive use of barrel-fermentation and barrel-aging (even with Riesling and Gewürztraminer), minimal manipulation of juice and wine, "natural" or spontaneous fermentation using indigenous yeast, and limited use of SO2, all in the belief that the winemaker's task is to bring out the flavor and character that is latent in the grape. Our aim is to create pleasurable dinner wines in which there is a harmonious balance of fruit and oak, structure and texture.

Since our first harvest in 1983 we have always focused upon producing fruity but dry wines reminiscent of those from the French province of Alsace. Our two signature wines in this style are the Dry Riesling and the Dry Gewürztraminer.