In 2022 we stumbled upon a good amount of Organic Cortese from the Lost Slough Vineyard in Clarksburg after we found out our Pinot Gris and Chenin Blanc got hit hard by the frost. Clusters were big, juicy and full of natural acidity, fermentation saw barrels and eggs. The tiny bit of Pinot Gris we did get was fermented on skin in tank for 10 days before pressing and barrel fermented until dry. The Chenin Blanc went direct to press and also barrel fermented. As for the Chardonnay... well, it's Chard.

Blend: 80% Cortese, 8% Chardonnay, 6% Pinot Gris skin ferment, 6% Chenin Blanc

750ml