I don’t believe in hands-off winemaking because I believe that growing grapes and making wine by nature is pretty hands-on, but when I see and taste good grapes, I feel a responsibility if not an obligation to stay out of the way. That is the case here.
The 2016 Potter Valley Pinot Noir is 50% Pommard and 50% 115 from the certified organic and biodynamic Vecino Vineyard in Potter Valley.
Fermentation was carried out with native yeast, 70% whole cluster, 10% new French Oak and the Malolactic Fermentation proceeded spontaneously. 450 cases produced
Artwork by Leslie Herman.