Todd and Crystal left Brooklyn in the Summer of 2016 after a combined 30 years in the city to try their hand at building sustainable food systems in the Hudson Valley.

Both had very limited experience in agriculture, mostly relegated to growing tomatoes, peppers, herbs, and hops on fire escapes (when the neighborhood squirrels didn’t kill everything out of spite.) Being lifetime New Yorkers, they wanted to show that interesting and dynamic wines could be grown in the Hudson Valley in the context of a small, Biodynamic, permaculture-focused farm.

-From the producer

Vinification: The dozen red, white, and pink hybrid varieties were all harvested together, and the fruit was destemmed and macerated for 2 days before being pressed off and blended.

Notes: The foxiness or “grapeyness” of hybrid grapes disappears in this blend into a candied fruit character that puts this wine squarely in the Glou Glou camp. Though it starts with some dried herbs and spice on the nose, quickly the tart strawberry, cranberry, and cherry all start coming through with some air, and there is similar red-fruit salad that fills the mouth with each sip.

-Jenny & Francois