Whole cluster pressed, fermented and aged in stainless steel. Vibrant pink color with bright acidity and flavors of raspberry and beach plums, and a stony minerality
A single varietal rosé for Corey Creek made entirely from Syrah. Whole cluster pressed, fermented and aged in stainless steel. Refreshing and reminiscent of watermelon, peach, strawberries with a hint of saline minerality.
Our first rosé made entirely from this variety. Fermented in steel with indigenous yeasts and allowed to stop naturally, leaving about 2% residual sugar which is perfectly balanced with the vibrant acidity that Petit Verdot is known for.
A rosé blend starring 41 year old Gewurztraminer vines. The fruit was hand-picked and gently pressed off its skins into neutral French oak for barrel fermentation. This lends the wine fresh patisserie notes and softens the intense floral character the grape is known for.
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.
The first Auxerrois ever grown on the East Coast. Planted in 2019 and hand-harvested in 2021. Fermented in stainless steel using indigenous yeasts to showcase the character of the variety. Being closely related to Chardonnay, it shares some of the same flavor beats - but far more interesting. Bright, zesty, citrus, and more eclectic notes such as cucumber and green apple.
Featured in Martha Stewart!
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.
