Fermented with native yeasts and minimal intervention resulting in a surprising freshness of fruit and lively minerality. Unfined, unfiltered. 100% whole-cluster, two to three day maceration. Fermented and aged in large concrete... Read More
The delayed harvest allowed us to make a riper version of our Wabi-Sabi Red while still maintaining great freshness and acidity. Deep notes of dark, red fruit and spice mark the nose, while a dense mouthfeel and luscious tannins... Read More
