Inside WALT

Our Craft

Our vision

There are countless variables in the crafting of Pinot Noir and Chardonnay but three requirements remain steadfast to ensure excellence: Top fruit from the Pacific Coast’s most distinctive vineyard sites; precision, non-interventionist winemaking; and limited, focused production.

Every decision we make–every minute detail addressed in winemaking process– must answer to one criterion: The wine must utterly, naturally and honestly express the character of the site from which it was grown.

Our meticulous methodology includes: night harvesting, hand sorting every berry; whole cluster pressing of Chardonnay; native yeast fermentation; barrel aging on lees to create more texture, richness and complexity; and weekly batonnage and topping during the decidedly long malolactic fermentation. We have never been a proponent of fining or filtering, and while this may result in a bit of haze, it is an absolute guarantee that the wine was made with the least intervention and with the highest quality intentions.

By sourcing our fruit from some of the most renowned growers on the Pacific Coast and by utilizing the state-of- the-art winemaking facilities at HALL Wines we are able to make the most precise, expressive wine possible while keeping our production levels extremely limited. In short, we are crafting the best that our vineyard sources, winemaking facilities, and team expertise will allow.

Megan Gunderson Paredes

Director of Winemaking

Megan Gunderson Paredes, Winemaker

WALT Winemaker Megan Gunderson Paredes began her career in the Napa Valley in 2001 when she moved from Colorado to California and worked as an intern at Robert Mondavi Winery. While at Mondavi, she discovered a passion for wine and viticulture and went on to become a Laboratory Manager for St. Supery Vineyards in Rutherford, then Dominus Estates in Oakville. At Dominus, she was able to refine her winemaking skills under the mentorship of Christian Moueix and Jean-Claude Barrouet, learning to hone her winemaking craft with unique methods.

Megan has made several trips to France to study wine-making techniques, the most recent to Burgundy. Megan’s multiple degrees in Biochemistry and Molecular Genetics have given her a unique and unmatched perspective into the scientific aspects of winemaking.

I am 21+ years old.