After studying Oenology at UC Davis and then working in wineries around the world for a decade, James Jelks returned to his birthplace of Santa Cruz to make expressive California wines with Old world sensibility. He sources some of his grapes from Organic and sustainable vineyards around the Santa Cruz area, and organically dry farms the rest. This Coferment is made from 50% Pinot Noir and 50% Chardonnay, sourced inland from a vineyard in the Cienega Valley. The grapes are fermented with half whole cluster fruit and native yeasts before aging on the lees for 6 months in stainless steel. We like pairing this wine with a soft cheese spread: Humboldt Fog, brie, and camembert.