136 cases made.
"13% whole cluster, Native yeast. Hand harvested. We picked on two separate days. The first pick we destemmed the fruit and fermented in our square cement tank. The second pick was whole cluster fermented in stainless steel. After fermentation, both lots were pressed and matured separately. Always a native fermentation under this roof, this wild animal is only slightly tamed by its elegance and restraint. Fresh pine, oregano, cranberry, concentrated raspberries, violets, chamomile, and black peppercorn. The tannins are alive and well, mouthcoating and powdery. The length and persistence here is unquestionable. Pair with mushroom lasagna, or roasted turbot with porcini, potato, and aged marrow (a la Chef Kim Alter at Nightbird)." Alecia Moore, Two Wolves.