Winemaking
SIP certified sustainably grown grapes were whole cluster
pressed and fermented with native yeasts in French Oak
barriques and puncheons, 25% of which were new. The
wine aged sur lie for 14 months, completed malolactic
fermentation and was bottled in January of 2025 without
filtration and is vegan.

Tasting Notes & Food Pairings
Aromas of lemon, oyster shell and graham cracker lead to
flavors of lemon curd, saline, yellow apple and pine. The
laser like finish displays subtle complexity and persistence.
Try this wine with roasted cauliflower or a lemony clam
linguine.