Exquisitely hand crafted Pinot Noir and Chardonnay come from this family winery just south of Santa Cruz. How they get such brilliant fruit flavor and body probably has to do with the climate and soil. I’m no scientist but the winemaker says the climate provides longer hang time for fruit to develop. While most harvest Pinot Noir early in September or October, they harvest Pinot Noir in Corralitos as late as November.
They also have a few other practices that I’m sure contribute to the flavor of their wines. Instead of pressing juice free, they ferment in whole clusters. They also don’t fine or filter their wine so it’s all vegan approved. It might shock some vegetarians and vegans that wine is not safe for them. Truth is animal products are used more often than not in the winemaking process. So, when no animal products are used, the winemaker will certainly let you know or advertise it on the label.