The fruit comes from an organic, dry-farmed, head-trained vineyard in Hopland that was planted in 1939. 100% destemmed and fermented with native yeasts for 2-3 days in old French oak barrels up to 8 years old. Aged 11 months in 50% 3800L wooden tank and 50% in small barrels (228L). About 800 cases...

The fruit for George's Hill comes from 2 acre block of old vines planted on a hillside with much richer soil. The fruit is wholecluster pressed, no skin contact, and aged in 25-30% new French oak. 

Fiona hill is a meticulously planted, steep hillside vineyard with an ideal southern face, situated in Porter Creek’s estate in the birthplace of Russian River Pinot exploration. Hard clay topsoil with a fractured stone bedrock places continual stress on these Pinot vines, resulting in a very...

Foot stomped, and fermented on the skins in Italian terracotta amphorae and neutral oak puncheon for 7 months. Pressed off the skins and settled for another 2 months before bottling. 230cs produced, no SO2.  The fruit (purchased) comes from Coquelicot Vineyard in Santa Ynez AVA (Santa Barbara). It...