Localization: Sonoma County, California, USA
Tasting Notes: Deep red with purple highlights. Aromatically, the wine explodes with cherries and mixed wild berries. A classic example of Sonoma County Zinfandel. on the palate it is rich and textured on the finish.
Food pairing: Enjoy with Kansas City-style ribs, turkey chile, or a roasted butternut squash risotto.
The Domain: Porter Creek is owned by Alex Davis, who biodynamically farms his low-yielding, hillside grown vines in the Russian River Valley.
The winery got its start in 1977 when Alex's father George Davis purchased 40 acres of land off Westside Road in what would eventually become the Russian River Valley AVA. Seeing that it was an ideal location for growing Burgundian varieties, George planted 10 acres of Chardonnay in addition to the 12 acres of Pinot Noir already on the land. The winery was bonded in 1982 and for the next 15 years, George paid no attention to the ever-changing wine trends and simply worked to express the unique terroir of the Russian River Valley.
In 1997, George handed wine-making responsibility to his son, Alex. In addition to growing up working alongside his father at the winery, Alex studied Enology at Fresno University and spent several years in France working with renowned winemakers including Christophe Roumier and Marcel Guigal.
Although the style at Porter Creek has remained true to George’s original vision, one major change 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.
The winery produces Pinot Noir and Chardonnay from the 20-acre estate vineyard and also purchases fruit for the Zinfandel, Carignane, Syrah, Viognier, and a few other variety wines.
In the cellar, Alex uses about around 30% whole cluster on the Pinot Noirs, while the whites are directly pressed. Following a 3-4 day cold soak (for the Pinots), native yeasts are used for fermentation which happens outdoors in stainless steel tanks. Aging is done in 25-30% new oak.