The core of La Cruz Pinot Noir comes from the Pommard clone, which creates a wine with a dense and elegant backbone. Clones 667 & 777 are added for 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 which help us capture a true 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 10 months in barrel.