When I started my own winemaking practice I decided to work with only organically grown pinot noir.  I knew this could be limiting, but was (and am) convinced that it was the right thing to do- both for fruit quality and the environment. I feel really lucky to have crossed paths with the Bybees.  They have been committed to organic farming from day one. The variety of clones  and micro climates on the estate gives me greater range of flavor and added complexity. The classic Green Valley gold-ridge soils, the cool foggy climate is ideal for flavor development and hang time.  There is a dedicated team of winegrowers at B that puts so much time, energy and resources into making sure every year is better than the last.  We have developed a great relationship based on our common goals, high standards and drive for excellence.