USA

2020Pinot GrisAfter pressing the grapes for the given wine, the leftover skins were rehydrated with water, which brings out any sugars left in the pomace. After letting them soak a bit, the rehydrated pomace is pressed again for a second time and treated...

2020AlbariñoGrapes are hand-harvested and destemmed. The wine ferments on skins for 30 days. Foot stomped 1-2 times daily. Gently pressed and then rests until spring. Bottled unfiltered, lightly sulfured.  Organic

Whole cluster Pinot Gris that underwent a carbonic Maceration for 30 days, followed by 11 months in barrel. Was originally intended to be a part of the Disco Nap program, but was saved back due to its uniqueness and bottled by hand as a single barrel...

Ripe plum on the nose, grapefruit on the palate. Balance, structure, gorgeous color. This wine was co-fermented as whole clusters in open top fermenters. The wine was on the skins for about a month and then aged in neutral barrel. There is lychee,...