2018 Rosé of Tempranillo - With a nose of cotton candy and Comice pear, this silky rosé has the creaminess from a slow and cool barrel fermentation combined with a stunning acid structure for a balanced take on rosé that combines styles from Provence and Bandol. Peach skin and white pepper add to the floral mouthfeel of a rosé that is not so simple in nature.

Tech Notes: Picked at 20.8 Brix, whole cluster press, barrel ferment, 8 months in neutral French oak, 20% ML dry, unfined and unfiltered, one small SO2 addition before bottling (20ppm), 12.9% ABV, 120 Cases Produced.  Retail: $22

2018 Chenin Blanc - The nose begins with aromas of gun flint and danjou pear that makes way for honeyed green fruit, white melon, and sourdough.  On the palate, the entry is almost hoppy with notes of beeswax, jackfruit, and dried orange peel.  While there is a layered effect of tannin that offers a nice grip and texture, there is no bitterness or harshness to the tannins that can be seen in some orange wines.  The finish lingers with notes of lemon zest and grapefruit rind.

 Tech Notes: Picked at 19.8 Brix, 20 days skin contact and ferment, whole cluster press, 7 months in neutral French oak, stirred 2x month on lees, ML dry, no SO2 or any other adds, unfined and unfiltered, 11.9% ABV, 120 cases produced.  Retail: $26

2018 Nebbiolo - This fresh and floral red is a combination of crushed cranberry and a raspberry jolly rancher. While the bright color and fruit really pop from the carbonic maceration, the natural tannin combines with an over the top acidity that makes this wine suitable for a nice meal or out of the fridge on the porch.

Tech Notes: Picked at 19.9 Brix, native yeast, 75% carbonic maceration for 17 days, pressed into barrel to finish fermentation, 8 months in neutral French oak, ML dry, no SO2 or any other adds, unfined and unfiltered, 12.1% ABV, 50 cases produced.  Retail: $30