A single varietal rosé for Corey Creek made from Cabernet Sauvignon. Whole cluster pressed, fermented in stainless steel with indigenous yeasts. Aged 1 month in ceramic amphora. Bright flavors of white peach, refreshing acidity and a beach stone minerality.
We crafted this Riesling from a small block that was planted over 30 years ago. Zippy and fresh, with crisp acidity and balanced tension, showing simple flavors of pear and apple.
This small batch of Cabernet Franc was co-fermented with 10% Viognier for 7 days. During this time it was gently punched down by hand. After pressing it was aged in amphora and used oak barrels for 8 months. Bright ruby color, flavors of cherry and raspberry with floral aromatics.
This small batch of Malbec was put through carbonic maceration, which is a whole cluster fermentation in a stainless steel tank. Predominantly flavors of berries, dark cherry, coffee and spice.
