sweet. salty. savory.
release 3. may 2020
Kerloo Cellars Walla Walla Valley Syrah 2012
Region: Walla Walla, Washington, USA
Grapes: Syrah 98% Viognier 2%
ABV: 14%
Winemaker: Ryan Crane
Viticulture: Sustainable
Winemaking: Whole cluster fermentation, co-fermenting with 2% Viognier
Gönc “Canvas” Rosé Pét-Nat 2019
Region: Štajerska, Slovenia
Grapes: Pinot Noir 100%
ABV: 12%
Winemaker: Peter Gönc
Viticulture: Organic
Winemaking: Single fermentation in bottle with crown cap, five months bottle aging
Quinta Da Boa Vista “Ruffia” 2016
Region: Dão, Portugal
Grapes: 40% Jaen, 40% Rufete, 20% Touriga Nacional
ABV: 11%
Winemaker: João Tavares de Pina
Viticulture: Organic
Winemaking: Wild yeast fermentation, 8-10 day maceration on skins, 9 months aging in neutral large oak
Las Jaras Rosé 2019
Region: Mendocino, California
Grapes: Carignane 65%, Zinfandel 35%
ABV: 12.8%
Winemaker: Joel Burt
Viticulture: Organic, dry farmed old-vine Carignan and Zinfandel
Winemaking: Direct press rosé, minimal skin contact
J. Bouchon País Viejo 2019
Region: Maule, Valle Central, Chile
Grapes: País 100%
ABV: 12%
Winemaker: Julio Bouchon
Viticulture: Organic, dry farmed old vine País
Winemaking: 2 weeks skin maceration, 6 months settling/aging in concrete tanks
Schloss Maissau Grüner Veltliner Reserve 2012
Region: Wienviertel, Neiderösterreich, Austria
Grapes: Grüner Veltliner 100%
ABV: 13%
Winemaker: Ewald Gruber
Viticulture: Organic
Winemaking: Natural yeast fermentation, ten hours skin contact, one year aging in stainless steel