Great Riesling fruit plus beautiful noble rot infection made this delicious dessert wine. Natural ferment stopped by chilling when the balance tasted just right. Thank you to John and David Matthews.
Natural ferment, 40% whole bunch, foot stomped, and matured in old French barrels for 14 months. No fining or filtration. Thank you to the Trist family.
Natural wine, all Pinot Noir. Carbonic maceration for 9 days, then barrel fermented. No fining or filtration. Thank you to Neil and Elizabeth Roberts.