Tech + Tasting Notes
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. 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 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. Porter Creek remains true to George's founding vision, but 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.