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This wine is made in the Beaujolais style. Whole clusters of grapes are placed in a fermentation tank with a small amount of crushed grapes to help kickstart fermentation. The intact grapes begin naturally fermenting inside their own skins and eventually burst from the pressure. This method also involves the traditional method of accommodating natural wild yeast to result in a soft, rich, nuanced, fruit forward and approachable wine that is a little funky, in a really good way. Robust flavors of blackberry jam with currant undertones and a smooth, silky finish. 

Drink now like it's 1999.

 

  • Production: 50 cases
  • Alcohol 13.5%