Fog's Edge
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I bought a run-down 7.2 acres of Pinot noir, Dijon clones 114, 115, and 777 on R110 rootstock and aim to produce consistent ultra-premium grapes. Strong science background, including plant physiology and atmospheric science. Can't say I know a lot about grapes, or, for that matter, managing crews of skilled, poorly paid, Spanish speaking workers. Need help/advice. Thanks you all for insight.