Winemaker Erik miller was inspired to begin this new project by an emerging style of California wines that are lighter in alcohol, crunchy in acidity, and bright in appearance. Erik was originally introduced to this style of wine by Cru Beaujolais, and decided to craft their own interpretation of this from two of their favorite varietals, Zinfandel and Grenache. The defining characteristic is whole-cluster fermentation (carbonic maceration), which lends a crunchy, herbaceous character to the wine. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter bodied red wine that preferably should be served slightly chilled.
The defining characteristic is whole-cluster fermentation (carbonic maceration). They use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighterbodied red wine. The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a back bone of acidity and an unmistakable minerality that leaves your palate wanting more.
The defining characteristic is whole-cluster fermentation (carbonic maceration). They use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighterbodied red wine. The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a back bone of acidity and an unmistakable minerality that leaves your palate wanting more.
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