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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. This small, biodynamic, permaculture-focused farm is making outstanding wines from locally-sourced grapes while waiting for their own vineyards to come of age. The grapes for this cabernet franc come from At Last Farm, in the Finger Lakes. The hand-harvested fruit macerated—half whole-cluster and half destemmed—for four weeks with daily hand punch-downs before 18 months’ aging in neutral French oak puncheon. A light-bodied, floral, brambly example of New York cab franc, with bright raspberry and black cherry marked with a hint of pepper. Sustainably grown, low-intervention/natural wine, vegan.