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.
Vinification: Full 2 week carbonic maceration in sealed stainless
tank, then foot-tread for an additional 3-day maceration on skins and
stems. Pressed directly into neutral oak barrels. Aged for 6 months in
barrel, then bottled for an early release.
-From the Producer