Green harvest — Pinot Country Cutting unripe bunches onto the ground in summer so the vine ripens fewer. Yield control with secateurs, after the vine has already set more fruit than the grower wants. nanobotco.github.io/pinot-noir/practice/green-harvest/ · 16-Sep-2026 · 26K
Sagardoa — Basque Tables Dry Basque cider, still, poured thin from a height so it breaks on the glass. Elko imports it. nanobotco.github.io/basque-tables/drink/sagardoa/ · 19-Sep-2026 · 29K
Jim Clendenen — Pinot Country Founded Au Bon Climat in 1982 and spent forty years making Burgundian varieties on the Central Coast — big hair, big arguments, and a refusal to chase ripeness when everyone else did. nanobotco.github.io/pinot-noir/person/jim-clendenen/ · 16-Sep-2026 · 26K
Malolactic fermentation — Pinot Country A bacterial conversion, not a yeast one: lactic acid bacteria turn sharp malic acid into softer lactic acid and let off CO₂. Nearly every red pinot noir goes through it. nanobotco.github.io/pinot-noir/practice/malolactic/ · 16-Sep-2026 · 27K
Côte Chalonnaise — Pinot Country The same limestone, ten miles further south, at a third of the price. Bouzeron, Rully, Mercurey, Givry and Montagny — Mercurey and Givry do the red work. nanobotco.github.io/pinot-noir/region/cote-chalonnaise/ · 16-Sep-2026 · 31K