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|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
A true trailblazer in natural winemaking in New York State, specifically the Finger Lakes region, Bloomer Creek proves that producing delectable wines while working organically is not an impossible feat, even in New York's challenging climate. (The first natural winemakers of Burgundy and the Loire Valley in France also heard similar protestations.) Kim Engle and Debra Bermingham have been crafting beautiful examples of natural wine without the use of insecticides or herbicides, farming organically for over 30 years. Fungal disease is controlled by the use of sulfur for powdery mildew and copper for downy mildew. Seaweed/fish and compost formulations are sprayed to aid in disease resistance and vine health. Harvest is done by hand, with an “Old World” approach to fermentation using indigenous yeast; finished wines are not filtered or fined. The results are distinctive, long-lasting wines. This skin-fermented riesling pet-nat incorporates some of the 2020 riesling juice as “liqueuer de tirage” (the partially fermented juice sparks a secondary fermentation that produces effervescence), and like all of Bloomer Creek’s wines, is fermented with wild yeasts, bottled unfined and unfiltered, with no disgorgement and no sulfur. Lively effervescence leads into delicate notes of lemon zest, white flower, and brioche, with a savory, yeasty finish that pairs brilliantly with food. The label features a sketch of the beloved vineyard dog, Mademoiselle Oat. Serve cold. Organically grown, low-intervention/natural wine, vegan.