summer’s not over.
release 11. September 2021
Release 11 Wines
Please enjoy this online recipe book for wine and food pairing suggestions!
Piedrasassi Bien Nacido Vineyard Syrah 2018
Grapes: 100%
ABV: 13%
Region: Santa Maria Valley, Santa Barbara, CA
Winemaker: Sashi Moorman
Viniculture: Biodynamic farming
Winemaking: Fermented whole cluster in open-topped concrete tanks, aged for 16 months in neutral French oak
Mylonas Assyrtiko 2020
Grapes: 100% Assyrtiko
ABV: 13.5%
Region: Attica, Greece
Winemaker:
Viniculture: 20-25 year old Assyrtiko vineyards planted at 250-350 meters of elevation on limestone, organic and sustainably farmed
Winemaking: Fermentation in stainless steel, tank aging for 6 months with periodic lees stirring
Emmanuel Fellot Côte de Brouilly Les Cailloux 2018
Grapes: 100% Gamay Noir
ABV: 13.5%
Region: Beaujolais
Winemaker: Emmanuel Fellot
Viniculture: Organic, low-intervention
Winemaking: 15-day whole cluster maceration. 9 months aging in large wooden foudre barrels
Dewey’s Wines Carignan 2019
Grapes: 100% Carignan
ABV: 13.3%
Region: Poor Ranch Vineyard, Mendocino, CA
Winemaker: Charlie Miller and Emma Rosenbush
Viniculture: organically dry-farmed vineyard, first established by the Poor family in the 1880s
Winemaking: 75% percent whole-cluster, fermented native, and was punched down twice a day. The wine aged in neutral oak for 18 months
Meinklang Prosa
Grapes: Pinot Noir, Blaufränkisch and Zweigelt
ABV: 10.5%
Region: Burgenland, Austria
Winemaker: Werner Michlits
Viniculture: Biodynamic
Winemaking: short maceration in a pressurized tank, light filtration, bottling with trapped CO2
Tenuta Santi Giacomo e Filippo “FortErcole” 2017
Grapes: 60% Sangiovese, 40% Montepulciano
ABV: 13%
Region: Le Marche, Italy
Winemaker: Marianna Bruscoli
Viniculture: Organic (practicing since 1997, certified in 2006)
Winemaking: Entirely destemmed, 30 day maceration, aging in large oak barrels for 3 years