Philosophy

 

 

Joyce Vineyard Winery specializes in 100% artisan handcrafted wines.  Frank Joyce along with son Russell live by premium fruit selection, hand sorting, long cold soaks and small vessel fermentation with the use of gravity to create fine, elegant, well balanced wines. Each wine is made barrel by barrel with minimal handling and maximum attention.  Joyce Vineyards uses fruit grown on the family estate as well as small specific premium vineyard sites around Monterey County. Frank and Russell Joyce are completely involved in all aspects of the winemaking processes to ensure consistency from year to year.

 

Given that Joyce Winery produces two chardonnays, three pinot noirs, two syrahs, two merlots, two cabernet sauvignons and a late harvest pudding wine; techniques vary for each given varietal. Some key production practices involve small vat, primary fermentation, in which the red wine must is kept off the skins for a minimum of 15 to 20 days to ensure that all the phenolics and flavors have been carefully extracted from the fruit. When creating our three different pinot noirs, the fruit is desteamed then whole berry fermented. When pressing and racking our pinot noir gravity is used to let the wine gently be transferred from one vessel to another. Our chardonnays are pressed, cold stabilized, and then fermented in slow cool climate. Our pinot noirs and chardonnays are gently filtered before bottling to avoid any type of molecules that could potentially taint the wine, given that chardonnay and pinot noir in particular are so delicate. Heavier reds such as cabernet sauvignon, syrah and merlot are all crushed, destemmed and fermented in small vessels. Careful stewardship allows these wines to be 100% unfined and unfiltered. 

 

Our philosophy with oak treatment is to only use enough oak to complement the wine not overwhelm it. Our pinot noirs reside in only 35-45% new French oak. Our chardonnay is cellared in only 15-20% new French oak along with our Stele chardonnay vinted & cellard in 100% stainless steel.  Our heavier reds such as syrah, merlot and cabernet sauvignon receive between 60-75% new French oak.

 

In our production facility we maintain rigorous detail orientated cleanliness and production standards. 100% of production from inception to completion is done in Joyce winery without any extraneous elements.  Both Frank and Russell Joyce feel that they are careful stewards lending a delicate touch to gently guide the vines and their fruit to become a distinctive expression of their terroir.