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Second leaf estate grown Petit Manseng was destemmed and fermented in contact with the skins, to keep texture of a red wine. Unfined and Unfiltered.
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Second leaf estate grown Petit Manseng was destemmed and fermented in contact with the skins, to keep texture of a red wine. Unfined and Unfiltered.
Grown on the steepest part of our hill, this Chambourcin is fermented with the stems to give it a velvety texture to compliment its medium weight and good acidity.
2025 Black Vidal is whole-cluster pressed for pristine juice, then intentionally hyperoxidized (for the dramatic “black” moment) to create a softer wine after barrel fermentation. Bright citrus on the nose and notes of melon, only 143 cases produced. The label? A behind-the-scenes look at the bottom of a cleaned-out tank, because beauty lives in the process, too.
Pale gold in color, the acidity helps balance the weight of this wine. Whole cluster pressed and barrel fermented, the clean aromatics lead to a floral and pithy finish.
While the Chardonnay fermentation started in the Vineyard, most of the juice was clarified and put into barrels. The fermentation was then brought in from the field to consume sugar in barrels. Aged 10 months, unfiltered.
75% Chambourcin and 25% Cabernet Franc, a seriously good wine made for every day. Low oak, deep color and good acidity make this red drinkable and perfect for a wide array of foods.
These particular grapes came from harvesting the newer vines on the property to the east. After fermentation, the wine stayed on the heavy lees (finished yeast) for 9 months, with monthly stirring of the barrels. This resulted in a wonderful, creamy Chardonnay.
Kept clean with a cold fermentation & natural yeast, this wine is refreshing but still holds the varietal depth of Chardonnay with great minerality. A vineyard highlight.
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