24 Jul Native Yeast Fermentation
Capturing the True Character of Pinot Noir At Joseph Jewell, I’ve always believed that great wine starts in the vineyard—and native yeast fermentation is one of the purest ways I know to honor that philosophy. Every vineyard has a story to tell, and it’s my job to capture that story in the bottle. Each year, I produce ten single-vineyard Pinot Noirs, each from a unique site scattered across the diverse landscapes of Sonoma and Humboldt Counties. No two vineyards are the same: soils shift, slopes roll, exposures vary, and winds and marine influence leave their mark. Then there’s the vintage itself—each season bringing a different pattern of weather, shaping a new set of building blocks. My goal is to craft wines that express both the best of the vineyard and the truth of...