Clos Saron

Clos Saron is about the terroir character. In order to maximize its expression in the wine, we minimize winery manipulations:

No commercial yeast or M/L inoculation.
No acid corrections.
No SO2 additions during barrel aging.
No unnecessary racking or pumping.
No fining.
No filtration.

Our grapes are crushed within 20 minutes from the time they are harvested. The must ferments in old-fashioned open-top oak fermenters. These, as well as our fine barrels, are coopered by the Rousseau family in Gevrey Chambertin (Burgundy). The wine is aged on its lees for as long as necessary, often until the day of bottling. It is then bottled manually, directly from barrel. My name is Gideon Beinstock. I have been involved in just about every possible aspect of the wine industry over the past 25 years: consumer, buyer, seller, educator, writer, and - for 10 years now - maker. Saron, my wife and inspiration, has many years of experience in viticulture, and a magic touch with all living things: dogs, cats, chickens, rabbits, bees, even little human kids. We have decided to dive into this dubious financial adventure out of many other-than-commercial reasons: love of wine (especially Pinot Noir), love of outdoors work (especially viticulture), the artistic challenge (we both had artistic aspirations and education), and our wish to do something productive in our lives. Wine is for us an integral part of our lives, a source of enjoyment, and an endlessly expanding horizon to explore. We hope our wines will enhance your life in similar ways.

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