Alcohol: 11%
Grape(s): Chambourcin
Localization: Virgnia, USA
Tasting notes: The savory aromas of alfalfa, hay and shiitake mushroom are balanced fresh berries, candied cherries and dried citrus. The light tannin extraction adds a slightly pithiness, which coupled with the lively bubbles creates a dynamic mouthfeel.
The Domain: In a profession so steeped in history, it’s inevitable that we look to the past for inspiration. While our work is informed by knowledge and techniques developed in more established wine regions of the world, we also know a vine in Virginia does not root in the same soil as Europe or spread leaves into the same sun as California. When we understand grapes on their own terms, we create wines with identities that are compelling because the sun, the rain, the plant, the soil, and hands that touch these vines are unique to this place in Virginia.
This tactic of understanding drives our wine growing, and every year we learn from each block at each site. We take this to the cellar and do our best to make the wines the grapes want to be. As our vines get older, so do we, and with that comes the wisdom of age and our contribution to the emergence of Virginia’s wine culture.
This tactic of understanding drives our wine growing, and every year we learn from each block at each site. We take this to the cellar and do our best to make the wines the grapes want to be. As our vines get older, so do we, and with that comes the wisdom of age and our contribution to the emergence of Virginia’s wine culture.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.