For David, the urge to make fine wine has always included a need
to understand how fine wine is created. His combination of passion
and scientific curiosity has led to pioneering efforts, now legendary,
that have contributed to both the industry's evolution and the quality
of David Bruce wines. His work with the diversity of California
grapes and winemaking techniques made him one of the first winemakers
since Prohibition to produce a "Blanc de Noir," a white
wine from red zinfandel grapes, and to introduce "late harvest"
wines. David was also one of the first winemakers to put white wines
through a secondary, malolactic fermentation; a California pioneer
in the use of whole-berry fermentation in making red wines; one
of the first California winemakers to import French oak barrels;
and an early advocate of foot crushing, extensive skin contact,
small-barrel fermentation, and rotary tanks.