At Hillick & Hobbs, sustainability is not a trend or a certification; it is fundamental to how we grow grapes and make wine. We believe that when a vineyard is farmed with care for the land, the result is not only healthier vines, but more expressive fruit. And more expressive fruit leads to better wine.

When Paul first entered the industry, sustainability was rarely part of the conversation. Vineyards were often overworked, and there was little connection between what happened in the field and what the winemaker hoped to achieve in the cellar. Today, our approach is different. Viticulture and winemaking are deeply linked, allowing us to farm intentionally for flavor, balance, and a true sense of place.

Our goal is always to showcase where the fruit comes from, also known as terroir. That means working with nature rather than against it. We encourage native yeast that live naturally on the grape’s bloom, avoid practices that would disrupt this ecosystem, and focus on nurturing the vineyard’s natural vitality.

In our estate vineyards, we farm without herbicides, relying instead on natural methods like mowing to manage growth. The result is a living vineyard: birds in the canopy, bees in the cover crops, and a thriving microbiome in the soil. This biodiversity isn’t just good for the environment—it directly influences the complexity, balance, and personality of the wines.

Sustainability, to us, is about stewardship, intention, and respect for the land. By caring for the vineyard as a living system, we allow each vintage to speak more clearly of its origin.