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: Half was whole-cluster macerated for 48 hours and half was direct pressed, all into neutral French oak barrels. No racking or stirring. Bottled without any additional Sulfur.

-From the Producer