Speaking of grapes you don’t see everyday. It’s not very well known that there is any Nero d’Avola planted in California but lucky for us there is! From Fox Hill Vineyard near Ukiah, this tastes like classic Nero to me. Fifteen year-old vines on sandy/sandy loam soils. Mostly destemmed grapes with 10% being held to the side and fermented carbonic maceration in clay vessels, then blended back in. Plum, pepper, and spice. An homage to some of the great Nero d’Avola’s of Sicily that I use to love drinking while working behind the bar at Terroir in SF.