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|Vineyard/Cellar Practices||Sustainably Grown, Low-Intervention/Natural Wine, Vegan|
Todd Cavallo and Crystal Cornish left Brooklyn in the summer of 2016 to try their hand at building sustainable food systems in the Hudson Valley. The couple had limited experience in agriculture, mostly confined to growing tomatoes, peppers, herbs, and hops on city fire escapes, fending off the depredations of spiteful neighborhood squirrels. Beginning with ten acres, this small, biodynamic, permaculture-focused farm in Pine Bush is making outstanding wines from regionally-sourced grapes while waiting for their own vineyards to come of age. The grapes for this riesling-noiret coferment come from the Folts Farm, a vineyard on the western shore of Keuka Lake managed by fifth-generation grapegrower Adam Folts. Spicy noiret (a red hybrid developed at Cornell University) and aromatic riesling share the spotlight in a 50/50 red-white blend. The noiret was tread by foot, crushed and destemmed riesling was added on top, and the whole macerated for two weeks before direct pressing into neutral French oak barrels. Bright cherry and tropical fruit ride on well-structured acidity. Sustainably grown, low-intervention/natural wine, vegan.