This Chenin Blanc underwent a long native barrel ferment lasting three months, giving this wine richness and texture to a normally lean white wine.
The technique of skin fermenting white wine grapes began nearly 6,000 years ago in the country of Georgia. This Pinot Gris spent 10 days on the skins, giving it this beautiful color and a nice, subtle structure and mouthfeel.
A blend of 2 red and 1 white grape varieties, this natural blend of Pinot, Pinot, Pinot exudes character.
Pinot Meunier is a classic Champagne variety but rarely seen as a stand-alone variety. It’s a cousin to Pinot Noir and has higher acidity and a lighter fruit profile.
Fermenting grapes as whole clusters lends tannin, structure, and a savory quality to a wine - a technique used for centuries.
This Cabernet Franc incorporates 50% whole-cluster fruit to add structure and enhance dried herb and savory qualities.
