Maceration is a skin-contact white blend we developed to allow for creativity and experimentation in the cellar. With the Gruner Veltliner, Ribolla, Friulano and Kerner all being prime candidates for skin contact, we are trialing and employing different methods to study the wide range of expressions we can achieve with these grapes on our site.
Ribolla Gialla is a native grape championed in Northern Italy, namely the Fruili region. It produces lower alcohols, fine tannins, and lively aromatics evocative of cherry blossoms. We fermented the wine on skins for 30 days, then barrel-aged for a year before bottling - unfined or filtered.
The Drueskall (“grape skin” in Norwegian) is a skin fermented white wine made from the Pinot Gris grape. Our goal is to craft a wine that has the structure of a red wine combined with a full range of tertiary white wine aromas.
While the Zweigelt grape may sound like an exotic variety, it is the most widely planted red grape in the country of Austria. Wines produced from this grape are often bright, playful, and quaffable. The 2022 vintage is a collision of red raspberries, cherry blossoms, and black pepper–and is the perfect wine to chill on a hot summer afternoon and accompany your favorite wood-fired pizza!
A few years ago, our winemaker Morgan had a wildly inspiring rosé from Austria, and thought she’d try her hand at making one herself. Think hibiscus tea meets crunchy cranberries and a splash of black cherry. The label highlights one of our favorite music genres - DISCO - and our lovable and gregarious Johan chickens.
The varietal character of Grüner Veltliner is intense and highly unique. There is a range of fruit maturity with which this grape can be harvested to lend itself to an array of different styles. The resulting wines can vary from lean and herbal, to highly textured and exotic smelling, depending on the vineyards ability to ripen the fruit. Our site produces fruit that wants to be rich and exotic, producing significant texture while retaining focus and balance.
Melon de Bourgogne is a grape variety most notably planted in the Loire region in France. Our estate-grown Melon grapes were destemmed and left to soak on the skins for 36 hours before pressing. Fermented by native yeasts in neutral barrels, the wine aged “sur lie” for 10 months before heading to bottle.
Murmuration refers to the phenomenon that results when hundreds, sometimes thousands, of starlings fly in swooping, intricately coordinated patterns through the sky. When we witness this magnificent event in the vineyard, it reminds us that a great blend is a collective reflection of the sum of all parts, as opposed to any one part on it’s own.
The Jazzy Juice philosophy came from a desire to make a juicy and bright, lighter-bodied red wine. To do this, we flip the skin-to-juice ratio of the fermentations, by direct pressing the majority of the grapes and floating some clusters and berries in the juice during fermentation to bring a touch of color and tannin to the wine. The Jazzy Juice label is always an ode to our harvest team each vintage, including everyone who came together to make it all happen!
The 2021 Melon Pét-Nat is unbridled yet soft, with more of a frizzante style bubble profile this vintage. After a short 3-hour maceration on the skins, extracting phenolics and golden gifts from the ripe skin, we pressed and slowly fermented the juice in tank before bottling in Spring of 2022.
