Savagnin is a grape that is native to the Jura region in eastern France. It is known to produce dry white wines, full of mineral-driven aromatics and loads of bright acidity. We find this grape to be reminiscent of the Chardonnay on the property, but with more minerality and a very long finish.
Originally coming from Germany, and the offspring of the noble Riesling grape, Kerner is an aromatic white variety capable of producing compelling white wines. With intensely floral aromatics and plenty of citrus notes on the palate, the wine boasts bright acidity and balance from our site.
The focus of our Chardonnay philosophy & approach lies in secondary and tertiary aromatic and textural development of this noble grape variety. With extended barrel aging prior to bottling, we see an increase in vineyard expression. The clonal diversity of this wine brings complexity and balance to the whole.
Melon de Bourgogne is a grape variety most notably planted in the Loire region in France. This extended ‘sur lie’ aging is inspired by the classic wines of the Muscadet region of the Loire Valley, yielding a complex and compelling expression of Melon from our marine sedimentary soils.
Savagnin is a grape that is native to the Jura region in eastern France. It is known to produce dry white wines, full of mineral-driven aromatics and loads of bright acidity. We find this grape to be reminiscent of the Chardonnay on the property, but with more minerality and a very long finish.
Savagnin is a grape that is native to the Jura region in eastern France. It is known to produce dry white wines, full of mineral-driven aromatics and loads of bright acidity. We find this grape to be reminiscent of the Chardonnay on the property, but with more minerality and a very long finish. We hope you enjoy our inaugural release of Savagnin!
Originally hailing from Germany, and the offspring of the noble Riesling grape, Kerner is an aromatic white variety capable of producing compelling white wines with an intensely floral bouquet, bright acidity and plenty of citrus and balance on the palate. We foot-tread the grapes and allowed them to soak on skins for a few hours before pressing, and fermented and aged the wine in barrel on original lees for 11 months.
