Like most wineries in the Santa Rita Hills AVA, the focus of Clos Pepe’s attention is on Burgundian varietals. The winery owns 24 acres of Pinot Noir and 4 Chardonnay on their estate vineyard. But they sell most of their grapes and make only a very small amount of wine.
Wes Hagen is the winemaker and vineyard manager at Clos Pepe. He uses sustainable farming practices and is an advocate of organic and biodynamic principles. Through rigorous pruning, bunch thinning, and canopy management, yields are kept extremely low and are 1 to 2 tons per acre.
In the winery, Hagen’s main goal is to preserve the integrity of the grapes until they are vinified. He only uses fruit grown in Clos Pepe’s estate vineyard for his limited production wines.
Hagen sells the majority of his fruit to some of California’s best Pinot Noir and Chardonnay producers. These include Diatom, Brewer-Clifton, Ken Browne Wines, Roesseler, AP Vin, and Siduri.