This wine has been an exploration of the possible. How little can we contribute ourselves to a red wine? How can we let the fruit do the work of winemaking for us? These are the boundaries we’ve been testing in the creation of this wine. What started in 2018 as a trial in minimalism with Pinot Noir brought us to the place of “Let’s do this again, but with Gamay.” The fruit is destemmed to allow purity, then put it in a small tank with a pressure release lid on it, and then we do nothing for about a month. The fruit is pressed and racked to 10-year-old or older 228L French oak barrels and bottle after 6 months.
Crushed basalt, Nori, sea spray, cranberry, boysenberry, sphagnum moss, light roast coffee, guava, saffron, matcha, durian
Blackberry patch, selfheal, rooibos, blueberry/strawberry fruit salad with all the white pithy parts of the strawberry, cran-apple fruit cocktail
Smooth like an old Cadillac on a 2-way highway. Sizzles like Pop-rocks on the finish. Pair with fresh ham, roast chicken, après ski, empanadas, scrabble, fantasy novels, DUB on vinyl
17 days on skins, 6 months in very old French oak, all 10+ years old
Bountiful Acidity & Upward Snap
Crunchy vibrant funky fresh
