Winery notes (2024 vintage)
"Co-ferment of 56% Semillon + 23% Pinot Noir + 18% Viognier + 3% Pinot Gris. Certified organic/biodynamic fruit.
Hand-harvested Pinot Noir, Gris, and Viognier grapes. A rolling ferment process was used, starting with the earlier picked varietals first that spent 3-4 days on skins before being pressed to a stainless steel tank. The remaining juice was added, and then the combined volume was transferred to neutral oak barrels. Wild fermentation was initiated with a vineyard ferment starter (pied du cuve), followed by lees stirring and partial malolactic fermentation. After 9.5 months, the wine was racked, assembled, and settled before being bottled unfined, unfiltered, with a minimal SO2 addition. Treat this wine like a rose or a chilled red, best served cold."
90/100 Cameron Douglas MS, November 2025 (2024 Vintage)
"Ruby red with a pink rim, a very new, raw red fruits from plum to raspberry, tart plum and a suggestion of black currant. ON the palate, a dry wine with a backbone of acidity and fruit tannins then flavours of red berries and plum that mirror the bouquet. Crisp and dry, taut and youthful, a wine that can be enjoyed today with smoky red meats and barbeque dishes. Best drinking from 2027 through 2029+."
























