Abe Schoener, photo by Craig Lee from The Chronicle

Scholium fruit comes from small vineyards of individual farmers. These vineyards offer sites or farming practices, or both, that cannot be duplicated. For this reason, each wine is a single-vineyard bottling and bears the name of its vineyard. They work very closely with each farmer as partner rather than client. The winemaking is inevitably guided by the fruit that the vineyard produces; but the winemaker may reciprocally influence the farming of the vineyards. On winemaking, the Scholium team interferes as little as possible and observe the development through their senses: they taste, they smell and they measure temperature. They punch down, pumpover, and sometimes chill the must to delay or slow down a given activity–but outside of these activities, they do nothing to interfere in the development of a stable and complex living system in their wines.

Media Links
The New York Times: The Fearless, Risk-Loving Winemaker
Alpana Singh: Scholium Project Tasting with Abe Schoener
Cool Hunting: A philosopher's reductive approach to wine challenges the palate and the industry
Esquire: Abe Schoener: Renegade Vintner
Wall Street Journal: Barrel Fever: Former Greek philosophy professor Abe Schoener on his second career, Napa's Scholium Wines
The New York Times: A Thinking Man's Wine

Social Media
Twitter: @scholiumwines
Scholium Project Facebook