In the spring of 1996, Gordy decided to become a commercial winery, becoming bonded and licensed in the fall of 1997. He borrowed space from Whittlesey Mark and Matthews Cellars to produce his first vintages, all while continuing to work at Columbia Winery as production manager. The new name is Chatter Creek . In 2000, Gordy opened out the basement of his home near the U. District, removing 126 cubic yards of dirt, and turning it into a very compact winery. After pressing, the juice is settled and then barrel fermented at 55 degrees.
All wines undergo malolactic fermentation.
In mid-February, the base wines are brought together. The cuvees are bottled and laid down in tirage bins until October when riddling and disgorging begin. The sparkling wine is finished naturally, with only a short time on the yeast to preserve the fresh fruity qualities of the Pinot Noir. This combination of ripe grapes, barrel fermentation, dry finish, and shorter time on tirage is what gives Alexia wines their elegance.