Don's vision for VIDON was shaped by two life experiences - having been born and raised on a farm in North Dakota and living in France while doing post-graduate research. As a result, he loves farming and Burgundy wines. This led to his plan to develop a small vineyard with a winery that produced premium Estate Pinot Noir wines. He feels there's real pleasure in developing new skills and creating something from scratch and he believes that "it's the journey, not the destination" that is most satisfying. Vineyard labor and spraying are provided and managed by Adelsheim's vineyard manager Chad Vargas. Don makes the wine and loves his tractor and does all mowing and tilling in the vineyard.
Our vineyard and winery are certified through LIVE and Salmon-Safe. We care about the natural environment, our workers and the community and show this through our participation in LIVE - an internationally recognized certification of sustainable winegrowing practices in the Pacific Northwest.
Our boutique winery on the vineyard practices minimal intervention in winemaking. The processes are gentle and natural with gravity used whenever possible to avoid pumping - meaning a forklift is often required. Our goal is to not make big, fruit-forward wines that garner high marks with major wine publications. All fermentations are natural.
The grapes are picked by hand and delivered in small bins to the winery on the vineyard. The fruit is generally very clean when it arrives but it is hand-sorted again before passing into the de-stemmer and 1.5 ton fermentation tanks. After an initial "cold soak" (below 60 degrees) for 3 to 5 days to extract color and flavor from Pinot Noir's small, thin-skinned grapes, fermentation is allowed to occur spontaneously with indigenous yeasts. The cap is punched down by hand, usually twice each day in the beginning and as needed thereafter. After fermentation is complete (usually 7 to 10 days) the wine is allowed to settle for a few days before being moved into French oak barrels and then into the barrel room for aging and malolactic fermentation.
Our production this year was over 2,000 cases from 10 acress of vines. Although the focus is on premium Pinot Noirs we make Tempranillo, Syrah, Chardonnay, Pinot Gris, Pinot Blanc and Viognier. All wines are Estate. In 2017 an additonal 2.5 acres will begin producing.
The Bee on our labels and capsule came about because of an old well house on the property that contained a very large hive between its studs. After our home was built in the summer of 2003, we heard much buzzing while sitting on the deck one evening. Upon looking under the deck, we discovered that the electrician had left a hole that led to the space between floors. As they do every year, bees swarmed and set up housekeeping in our new abode. This experience resulted in many photos and a few stings and led to our use of the bee on our packaging.