behind the curtain.
release 13. January 2022
Release 13 Wines
Martin Muthenthaler “Alte Gärten” Grüner Veltliner 2019
Grapes: 100% Grüner Veltliner
ABV: 12%
Region: Wachau, Austria
Winemaker: Martin Muthenthaler
Viniculture: Organic, Lacon-certified
Winemaking: fermented with wild yeasts, aged 9-12 months in large, neutral Austrian oak barrels
Castle & Crown Madrona Hill Pinot Noir 2019
Grapes: 100% Pinot Noir
ABV: 12%
Region: Chehalem Mountains, Willamette Valley, OR
Winemaker: Stephen Lesefko
Viniculture: Madrona Hill is a certified SalmonSafe, sustainable vineyard in northern Willamette Valley
Winemaking: foot-stomped, partial whole-cluster fermentation with wild yeasts, aging in neutral oak barrels for 10 months
Wallflower Project Red 2020
Grapes: Syrah, Pinot Noir, Grüner Veltliner
ABV: 12.5%
Region: Columbia Gorge, WA
Winemaker: Julia Bailey Gulstine
Viniculture: organic
Winemaking: fermented on skins for 3 days with wild yeasts
Vallot Côtes du Rhône
Grapes: 60% Grenache, 30% Syrah, 10% Mourvèdre
ABV: 14.5%
Region: Southern Rhône Valley, FRA
Winemaker:
Viniculture: biodynamic
Winemaking: Wild yeast fermentation in stainless steel, then transfer into used oak vats of varying sizes.
Château Moulin “Cuvée des Piverts” 2015
Grapes: 100% Merlot
ABV:
Region: Fronsac, Bordeaux, France
Winemaker: Bénédicte & Gregoire Hubeau
Viniculture: Organic, low-intervention viticulture
Winemaking: Wild-yeast fermentation in large concrete vats, then 12 months aging in same vats. No sulfur added. No fining or filtration
Celler Pardas “Pell a Pell” Blanc, Catalunya
Grapes: 100% Xarel-lo
ABV: 13%
Region: Vacqueyras, Southern Rhône Valley, France
Winemaker: Ramón Parera and Jordi Arnan
Viniculture: Organic, no pesticides or herbicides whatsoever. hand-harvested
Winemaking: 15 days skin maceration in sealed tank, no added yeasts or additives