What is the history of open-top wood fermentors at DeLoach?
Interestingly, open-top wood fermentors-although fairly new to Sonoma-have been used in France for centuries. However, California winemakers have traditionally abandoned open-top fermentors in favor of stainless-steel tanks on the belief that they would facilitate easy-to-control fermentations and predictable results. Greg LaFollette, the DeLoach Vineyards winemaker, prefers to live dangerously: “I don’t practice safe winemaking,” he says, choosing open-top fermentors and wild yeasts for his delicate Pinot Noirs, “so [the wine] goes to the limit of what it can be.” By pushing the envelope, DeLoach Vineyards crafts terroir-driven, delicious wines that are a true expression of our vineyards, passion and expertise.
