Your cart is currently empty!
Your cart is currently empty!
Grapes: 50% Cinsault, 35% Viognier, 15% Vermentino
Cinsault (6 yrs), Viognier (30 yrs), and Vermentino (5 yrs) are grown at 165 feet on clay-limestone soils, farmed organically and hand-harvested. With limited white grapes available, the winemaker turns to direct press as a practical solution: red grapes are pressed immediately, without extended skin contact, yielding a clear, white juice — exactly as it sounds.
Each variety is vinified separately in stainless steel and fermented spontaneously with indigenous yeasts, with no lees stirring and no sulfur added during fermentation. After six months in tank, the wines are blended two months before bottling and bottled unfined, unfiltered, and with minimal sulfur (pH 3.55).
The result is a saline, quietly expressive white with notes of fresh guava skin and honeydew, finishing with a subtle, lactic yogurt softness. It’s delicious and reflective of its region — just as the label suggests, a perfect wine for a lazy afternoon outside with a really good club sandwich.
- Rebekah