Pinot Noir and Sauvignon Blanc from California's Edna Valley were stomped by foot before 24 hours of skin-contact soaking. Winemaker Gina Hildebrand used whole bunch press, native yeast, and sur-lees aging for eight months in neutral oak. Unfined, unfiltered and crafted with only organic and biodynamic fruit.
This one is made for apéro hour but also suitable for grilled chicken with herbs, crudité, or shrimp kabobs. Super food friendly. "Think pink lemonade, citrus popsicles & summertime cherries," according to Hildebrand.
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