At Hubba, I make the kinds of wines that I like to drink, as naturally as possible. My goal is to let the fruit and vineyard speak for themselves with honesty and intention in every bottle. I rely exclusively on native, wild yeasts found in the vineyard, on the grapes, and in the air because I believe they produce more distinctive and expressive wines. I don’t use unnecessary additives. All of my wines are unfined and unfiltered to preserve their texture, character, and sense of place. The only addition I make is a small amount of sulfur for stability and ageability. The results are unique wines, lighter in style, yet elegant and complex, and totally true to their character. Since grapes are a lot like people, you’ve got to let them be themselves, so that is what I do with each wine I craft at Hubba Wines, let them grow into themselves.