Viticulturist Douglas Price breaks open an owl pellet, the matted brown material regurgitated post-meal by the big-eyed bird, and pulls out a curved strip of bone. “Gopher jaw,” he says happily. Bad day for the ex-gopher, good news for Clos du Bois, which like many wineries is trying to subdue vineyard pests without chemicals in a quest for greener wine that is becoming increasingly popular in California.
