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Grape Varieties
About · community & editorial
A category-blurring Pinot Gris / Pinot Noir from the cooler, lower slopes of the hillside above the tasting room (the Wine Tavern), built from several micro-vinifications. Direct-pressed lots, short skin macerations and long (up to 90–100 day) orange-wine ferments, blended and bottled unfined and unfiltered. It “strongly blends categories between white, red, rosé and orange.”
Vintages
A composite of three same-parcel micro-vinifications: early-picked direct-pressed Pinot Noir; a half-Noir/half-Gris fermenter macerated 8 days; and a Pinot Gris fermented 90 days on skins. Nate: “the cut and precision of Champagne, amplified exotic fruit from the co-ferment, and Nebbiolo-like …
Made as a red for the first time “sort of” — three picks fermented on skins for 10, 24 and 100 days, aged separately and bottled together after 20 months. Nate: “a theoretical cross between Emmanuel Rouget Échezeaux, Radikon Pinot …
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