By bringing his winemaking equipment right into a vineyard block, as close to the source and as far from the commercial strains flying around the winery as possible, a winemaker is attempting to isolate the effects of native yeasts.
Why is this man fermenting wine in the vineyard?
Afew years ago, after decades of growing thousands of acres of grapes for dozens of brands across the Salinas, the 360-acre Riverview Vineyard reliably produced Pinot Noirs and Chardonnays that stood above the rest of the Scheid pack.
