Camuna Cellars Vidal Blanc New Jersey 2024

“Our goal is to work with nature to co-create interesting fermented beverages that are good for the land, the body, and the soul.” Sounds kosher to us, Eli! No, but seriously, we are strong supporters of the ethos of Camuna Cellars and their offerings of wine, mead, and cider composed of locally sourced fruits, helmed by Eli Silins in a two-room winery in Northeast Philadelphia. Following a brief stint on a biodynamic vineyard in Australia in 2004, Eli hoofed it to California and began making wine in 2013, later relocating the project from Berkely, CA to Philadelphia in 2019. His goal of supporting minimal intervention in the cellar and respectful agricultural practices in the vineyard, while honoring a divine commitment to nature, supports his aim of “co-creation” with our earthly mother. Hence, he crafts fermented beverages that “are good for the land, the body, and the soul.” Time is a construct in the cellar, with Eli choosing not to dictate the timing of his releases - when the fermentation is ready, it’s ready - opting instead to release these fruit libations throughout the seasons as they become available. This vidal blanc is sourced from the sassafras sandy loam soils of the Outer Coastal Plain and macerates for 3 days on its skins, followed by spontaneous fermentation in stainless steel and 7 months of aging in the tank. Unfined and unfiltered, with minimal sulphur additions, it is certified kosher through the Community Kashrus of Greater Philadelphia (Keystone-K). Zesty, bright, exciting, and electric! Tangy tropical fruit and juicy stonefruit and honeysuckle-like florality have us reaching for a straw. More beverages should come in juiceboxes, just sayin.’ Sustainably grown, low-intervention/natural wine, vegan, kosher.