The Colgin winemaking philosophy is to try to bring the best possible grapes from exceptional hillside vineyards into the winery and then let them “speak for themselves.” In order to reach the vineyards’ full potential, they emphasize small yields, balanced water and nutrition, and finally physiologically ripe grapes that they determine primarily by taste but also laboratory testing.

蔻兒耿酒莊在釀酒上的唯一哲思就是以最佳產地的最傑出葡萄為原料釀製，然後酒本身便能散發出不言自明的魅力。而要將葡萄園的潛力特質完全發揮，蔻兒耿強調小量生產、均衡的水與養分，並且運用生理學上的各種方法使葡萄熟成，並以實驗儀器及釀酒師的味覺同時決定葡萄是否已適合進行釀製。