Vineyard/Cellar Stats: Organic farming; grapes are destemmed and crushed into an open-top fermenter, cold-soaked 48 hours, then brought outside to warm under the sun and initiate spontaneous fermentation. 2/3 way through fermentation, juice is pressed, transferred to neutral barrel with a small amount of press wine added to the same barrel. Spends 7 months here on gross lees then bottled, unfined/unfiltered, with <18ppm added S02; 11.5% ABV; 120 cases
Two women winemakers and owners -- BIPOC couple Megan + Beata
Aromatic, textural, but not floral and perfumey
Exotic and complex, with layers of tart pineapple, crisp apple, curry spice and cardamom
One of the most compelling whites we've had in awhile -- STAFF FAVE
