Porter Creek Vineyards

“Over time, as its Westside Road neighbors have sided with heft, Porter Creek and its vineyards have become the loyal opposition, producing wines with modest extraction and a silken texture. It is surprising the wines aren’t better known.”
– Jon Bonné, The New California Wine

“Porter Creek is like a snapshot from Pinot's past… The approach Davis takes is the opposite of the modern style; it's nuanced, pure in its fruit and informed by his time in some of Burgundy's greatest cellars. It harks back to a much defter view of what Russian River could yield.”

-Jon Bonné, SF Chronicle

Porter Creek got its start in 1977 when George Davis purchased 40 acres of land in Sonoma. Seeing that it was an ideal location for growing Burgundian varietals, he planted 10 acres of Chardonnay in addition to the 12 acres of Pinot Noir already on the land. The winery was bonded in 1982 and for the next 15 years, George paid no attention to the ever-changing wine trends and simply worked to express the unique terroirs of the Russian River Valley.

In 1997 George handed wine-making responsibility to his son, Alex. In addition to growing up working along side his father at the winery, Alex studied Enology at Fresno University and spent several years in France working with renowned wine makers including Christophe Roumier and Marcel Guigal.

Like his father, Alex chooses to ignore popular style shifts. Instead the wines are tastefully oaked, have moderate alcohol and they use only natural fermentation. Their vineyards are low yielding, around one and a half tons per acre.

Although the style at Porter Creek has remained true to George’s original vision, one major change Alex made was the transition of their vineyards to biodynamic farming. Rigorous attention is paid both to the soil and the vines to ensure the entire vineyard is operating in harmony. The results are pure, balanced wines that speak strongly of their source, not just the hand that got them into the bottle. 


Check out this cool article on natural winemaking from Slow Food USA