A rosé blend starring 43 year old Gewürztraminer 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.

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.

This ancient grape of Alsace was hand-harvested from a single one-acre vineyard on our estate. The majority of the juice was fermented with wild yeast in stainless-steel, while a portion of the clusters were spread on straw mats for two months to encourage dehydration and the concentration of sugar. After losing almost 50% if their water, the dried grapes were crushed and wild-fermented separately. Both lots were blended prior to bottling, resulting in this beautiful and elegant white wine.

Co-fermented with 10% Pinot Gris. The cap was punched down twice a day for 7 days (to help increase the aromatics and color extraction), then pressed off the skins to age in Clay Amphora and neutral oak barrels. Youthful and lighter in body.

90% Merlot 10% Pinot Gris