The core of La Cruz Pinot Noir comes from the Pommard clone, creating a wine with an elegant backbone. Clones 667 & 777 adds bright fruit and mouth-watering acidity. Small percentages of other clones provide delicacy and spice, bringing all the varietal components together seamlessly. All our Pinot Noir fermentations use native yeast, allowing us to capture a real sense of place. Our winemaking practices strive to gently guide our wines through our gravity feed cellar with minimal intervention. The wine was racked once at bottling after ten months in barrel.