The First Natural Kosher Winemaker? Part #3

Could this man who lives and vines in Santa Cruz become the world's first modern natural wine maker? He is certified organic, in a do nothing way. He picks when there's still acidity. He keeps the cap wet twice a day by bucketing over as well as punching. down. He doesn't use sulphur until after malo is finished--which he neither blocks or initiates. He is pulling back on oak but he does like the taste. Okay. But what he thinks is oak is another's stainless. He racks to bottle, done. Yup, he mostly adds yeast, but all he has to do is go native and then... But Benyamin has other concerns that conventional winemakers do not. What happens when the Jewish Holidays come along--as they always do--right in the middle of a ferment? "Yom Tov comes during the harvest almost all the time," he said, " I think G-d designed it to be a communal event. It's part of the 'tallying up' the spirit of the season (RH&YK) as well as zman simchatenu (Succos). Then, I just cover up the fermentation and go to shul, come back two days later and continue where I left off. From time to...