2025 Lover Girl
Vibrating tension front to back. Citrus fruit, a dash of crème fraîche and spiny acidity culminates in a wine that straddles the line between rich and racy, coarse and refined. Ask more from your Pinot Gris.
Certified Biodynamic
The fruit is pressed whole cluster to stainless steel where it settles for 48 hours before being moved to neutral French oak for primary and secondary fermentation. The wine spends 10 months on heavy lees before being racked and bottled. 100% native yeast, and the only addition was SO₂.
45–55°F
Now–2030
Sashimi, Lobster bisque, BBQ shrimp
2025 Middle Child
Fresh melon, salted caramel, and juicy fruit (the gum) on the nose make way for a textured, angular palate bursting with orange blossom, tangerine dream, and life-affirming.
Practicing Organic
All varietals were fermented separately in stainless steel, and aged in neutral oak. Maceration times varied greatly with the Riesling seeing the most extended time (30 days), the Sauv Blanc and Chardonnay about 2 weeks, and the pinot gris, a short 2 days.
45–50°F. No decant necessary.
Now–2030
Mango ceviche, Greek salad, Baja fish tacos
2025 After Sun
The wine has a similar build to a Tootsie Pop, if the core was a mineral/stemmy spice bag instead of a weird chocolate orb. Glossy red fruits, oolong tea, and a kiss of banana on the nose set the stage for a more secondary, and nuanced palate that translates all those primary elements into the second and third iteration of themselves—complexity, if you will.
Practicing Organic
A mix of 10.1 and 3.1 clones were de-stemmed and fermented in stainless steel. After primary fermentation the wine was moved to older French oak barrels and aged on its fine lees for 10 months. As is this case with all of our wines, the wine was fermented with 100% ambient/native yeast and the only additive used was SO₂.
52–58°F. Ever so slightly chilled.
Now–2033
Coq au Vin, bratwurst, heirloom tomato
2024 P2
Earthy, spiced, and structured. The wine carries red and blue fruits throughout but is accented by a more sauvage and heady profile that steps outside of the classic New World Pinot Noir. The wine challenges typicity and embraces savory deliciousness.
Certified Biodynamic
What grows together goes together. Picked on the same day, the fruit was destemmed and fermented in stainless steel with one pumpover per day, before being moved to neutral oak puncheons and aged on fine lees for 18 months. 100% native yeast, and the only addition was S02.
55–58°F
Now–2035
Lamb kebab, Moussaka
