Speaking of grapes you don’t see everyday. It’s not very well known that there is any Nero d’Avola planted in California but lucky for us there is! From Fox Hill Vineyard near Ukiah, this tastes like classic Nero to me. Fifteen year-old vines on sandy/sandy loam soils. Mostly destemmed grapes with 10% being held to the side and fermented carbonic maceration in clay vessels, then blended back in. Plum, pepper, and spice. An homage to some of the great Nero d’Avola’s of Sicily that I use to love drinking while working behind the bar at Terroir in SF.
Production: 200 cases
All of our wines are made naturally, meaning no use of inoculated yeasts or bacteria. We use only native yeast to spark fermentation. We do not add any powdered tannins or enzymes. A minimal dose of S02 is added 4 weeks before bottling to some wines.
There must be a person 21 or older present at the time of delivery.