2025 Swim Good
A glitter bomb of tropical fruits on the nose, anchored by posture-correcting acidity on the palate and fine, lively bubbles that inevitably lead to a second glass.
Certified Organic
Direct pressed and allowed to settle for 48 hours before racking for clarity, then returned to a single stainless steel tank for primary fermentation. Élevage continued in bottle for eight months prior to labeling and release in April 2025. Fermented with 100% native yeast and bottled without disgorgement.
40–45°F. We like our bubbles cold!
Now–2029. The wine is drinking really well right now, as time progresses the fruits will ripen, and the more toasty elements will step to the forefront.
Morning, noon and night.
2025 Fair Trade
Electric acidity drives the palate from start to finish. While full malolactic conversion and gentle micro-oxygenation from the neutral oak lend depth and breadth. The wine ultimately stakes its claim in the lemon-zest, saline, briny-acid camp. At just 11.8% alcohol and with zero new oak, it stands well apart from classic California Chardonnay—yet it pulls no punches when it comes to sheer drinkability
Practicing Organic
Clone 4 Chardonnay from Mendocino is sent direct to press where it settles for 48 hours before being moved to neutral oak from primary & secondary fermentation. The wine spends 11 months in barrel and then is aged an additional 18 months in bottle prior to release. 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.
45–50°F. No decant necessary, but it will not hurt the wine if you choose to.
Now–2035. This wine will continue to pick up notes of matchstick, and graphite, while the fruit elements slowly integrate. The acid profile is that of a 20 year wine.
Roasted veggies, Lemon chicken, Comte
2025 Block Party
Red-fruited and naturally perfumed, this wine embraces the full charm of skin maceration while preserving vivid freshness. Brisk acidity delivers tension and lift, while gentle ripeness lends balance and supple weight across the palate. A true Swiss Army knife of skin-contact wines.
Practicing Organic
The Pinot Gris and Gewurztraminer were de-stemmed and fermented on skins for 15 days, then pressed and finished both primary and secondary fermentation in neutral French oak. The Riesling came in a few weeks later, whole bunch pressed, and fermented in stainless steel before being moved to neutral oak for secondary fermentation. 100% native yeast and the only addition was SO₂.
45–50°F. No decant necessary.
Now–2030. The wine has the acidity to age for some time. As the years go by the wine will become a more heady, gastronomic version of its current, playful self.
Shrimp tacos & Gazpacho
2024 Supernova
At its heart, this wine evokes foraged raspberries and cherries layered over earthy peat moss, all framed by mouthwatering acidity. At its edges it's persuasive and ernest. Wine for drinking, wine for thinking.
Certified Biodynamic
The fruit underwent 100% carbonic maceration and was pressed after 21 days in tank. The wine was then matured in neutral barrels for 10 months, followed by an additional eight months in bottle prior to release.
55°F. This goes great with a slight chill.
Now–2035. This wine was built for now, it will continue to develop it’s more secondary elements over the next few years.
Chimichurri, duck fat fries
