Brickhouse grows three grapes: Pinot Noir, Chardonnay, and Gamay. Organic and biodynamic growing practices are an important part of Brickhouse's identity. The wines have always been grown organically since it's inception in 1990 and has been certified biodynamic since 2005. All the wines are produced by native yeast fermentation, rather than inoculation by commercial yeast. Doug is also very passionate about using whole cluster fermentation. He learned a lot from Steven Doerner of Cristom, who is a huge advocate for the practice it in the valley.