This blend is mostly from the Biodynamic Sun Hawk Farms. A portion of the Picpoul and Muscat Blanc were fermented out on their skins for a month. I also added a kiss of the whole cluster fermented Pinot gris for structure and earthiness. They were blended together immediately after fermentation and aged out in 500 Liter Acacia barrels for 32 months before bottling.
Definitely an orange wine walking that line between acidity and structure, fruit and savory. Copper orange in color with a tinge of pink. Layers of aromatics that play with you and make you think about how different flavors pair on the plate. Rhubarb, quince, forrest floor, toasted nori and roasted marrow bone.