smell, taste and feel all that the wine gives in enhancing daily life.  Winemaker and owner, Phillip Staehle, created Enkidu not just to make wines of distinction, but to get back to “working with my hands, to use all of my senses, and live and work according to the seasons of the year.”  Phil learned his craft at Carmenet Vineyards (Chalone Wine Group) from the mid-Eighties to the mid-Nineties.  The philosophies at Carmenet still resonate today and were best expressed by the late Dick Graff: “To be the best you can, to not compromise on quality; and most certainly concentrate on every detail.”  As with the spirit of Enkidu, Dick’s words are a guide in Enkidu’s winemaking, business and life.  Enkidu’s winemaking style is to create wines that are first and foremost an expression of the vineyard. Enkidu strives to extract all that it can from the fruit in order to create wines of balance, complexity and, frankly, just good flavors.  To maintain in their wines all that the vineyard gives, Enkidu employs a minimalist approach that utilizes techniques that, while they may

he focus at  Enkidu will always  be to produce  wines  that are  enjoyable to drink — to