Notes from Porter Creek:

"I see winemaking simply as the completion of the growing process and my winemaking approach is best explained as 'traditional old world.' I ferment all of the wines using native yeast and malolactic cultures. The red wines are hand punched down and we use an older manually controlled wine press. I do, however, enjoy a few modern conveniences such as temperature control for fermentation tanks and tools to help pinpoint harvest dates, such as detailed weather forecasting and the ability to test for sugar, acidity and pH.

This is the highest elevation vineyard on our Estate which can been seen from Westside Rd., if you look above the Fiona Hill as you cross Porter Creek. It was planted shortly after our family purchased the property in 1979. The combination of shallow top soil, very low yields and old vines produce a very mineral driven and textured Chardonnay. The average annual production is about 120 cases."