100% Sustainably Farmed Grapes
Oakiness: 2 out of 5 (spent nearly 4 years in neutral oak barrel)
Acidity: 2 out of 5 (super chill)
Floral ( 1)to Fruity (5) : 2 (pumpkin spice latte, cinnamon)
Funk Factor: 5 out of 5 SOO FUNKY AND FUN Skin contact wines add all that jazz!
Unfined* and unfiltered! Our chard is CLOUDY! But that's not a bad thing! Our Chardonnay is made using native yeast* and aged on lees* for 45 months in neutral oak topped up from carboys of the same wine! This is a super special wine with fantastic depth and exceptionally smooth.
If you haven't tried an unfiltered Chard, you are in for a treat. This is how Chardonnay was intended to be drunk. Without fining agents (unnatural animal products or chemicals), this wine is 100% vegan and no added sulfur.
From the French Camp Vineyard in Paso Robles AVA, this wine saw hot summer days with very cool nights accentuating a charming smooth flavor with beautiful notes of apple pie and pumpkin spice. This wine will remind you of your best Thanksgiving dinner and not the one where your auntie might have had too much to drink and started arguing with Grandpa about politics.
Get it will it lasts, only 1 barrel made!
Tip from our wine blender!!! READ ME!
Okay, glad I got your attention! Since we are focused on wines using natural process and minimal intervention, you will see some cloudiness and sediment in our wine, this is fine and adds to the exceptional flavors. However, before you drink our wines, we recommend you store it upright in a fridge (if you prefer chilled) for at least a day. This allows the sediment to settle at the bottom before you accidentally pour it into your glass.
Also, it's a good idea to let this bottle rest a week or two before drinking after shipping. I know that sounds painful, but the shipping process is hard on wine and stirs everything which can create unwanted flavors.
unfined -fining is the process of stripping cloudiness or unwanted attributes from a wine by using additives to remove them. While fining is sometimes important, it can strip the wine of its natural flavors and leave the wine uninspiring.
oaked - when wines spend a lot of time in an oak barrel they start to taste more like oak than they do wine
native yeast - are the yeast cells that grow and live on the grape skins, most commercial wineries use sulfur to kill these yeast cells as soon as they show up in the winery. We like to find wines that show true terroir (fancy French word, which means the expression of not only the grape but of the land and area), and I believe the only way to do this is using native yeast!
lees - are the leftover yeast cells from fermentation. Many winemakers remove these from wine because they add sediment and cloudiness to the wine, however, these are also there to protect the wine from oxidation and microbial growth. So we can avoid having to add sulfur in wine by leaving the lees in the bottle!
minimal intervention - is the style of making wine that relies on the natural elements, such as native yeast, to create the wine. Wineries often ad lots of different additives to aid in the process of making wine. I find that this is helpful only when correcting for mistakes, and additives have been known to strip the natural flavors of wine.