who grows the grapes at Porter Creek Winery? who makes the wines?
Alex Davis builds on the foundation his father George laid with each vintage. Prior to taking over, Alex travelled extensively in Burgundy and in the Rhone, including Christophe Roumier and Marcel Guigal, cementing his mantra that less really is more in the winery. Alex is a young man, but he has already made a name for himself as one of the go to producers among natural winemakers in the US.
what wines do they make at Porter Creek Winery?
content goes here
when did Porter Creek Winery start?
George Davis purchased forty acres on Westside Road in 1974 and produced his first vintage in 1982. An avid organic farmer, he built a small following for the wines that has blossomed since Alex took over in 1997 at the age of 26. As for when to drink, Alex’s use of neutral oak and hands off approach generally produces wines that show best young if decanted and which can live for a decade and more in the cellar.
where is Porter Creek Winery?
Westside Road cuts through the heart of the Russian River valley, some 90 minutes north of San Francisco. The winery and the home vineyards, including “George’s Hill” and “Fiona” are here. Alex sources Carignan, Syrah, Zinfandel and Viognier from friends whose farming he knows and trusts locally and as far north as Mendocino.
why is Porter Creek Winery a Candid Wine?
The Davis family started down the road of organics and natural winemaking long before most of the critics and writers who latch onto those terms were drinking wine. Theirs is a work of passion which has over time lead to commercial success. We are fortunate to work with them as they sell more and more out of their tiny, but popular tasting room. Try these if you would like to see what people mean when they talk about the “new” California.
how is the wine made at Porter Creek Winery?
Alex generally harvests a bit earlier than most, seeking to preserve freshness in all of his wines. Fermentations are natural, depending on yeasts that come into the cellar on the grapes and those in the local environment; tanks are left open, outside under only a rain cover during fermentation and maceration. Oak is neutral for the most part, with new barrels peppered in carefully.