“This is hands down one of my favorite wines to make and drink. This Counoise was picked at the tail end of a series of 100-degree days in late August. The fruit was carefully placed into a closed top fermentation tank, sealed and then allowed to sit for two weeks. After allowing fermentation to begin indigenously and intracellularly via carbonic maceration the fruit was foot tread and pressed off sweet. Fermentation was completed in all neutral French oak. Light, airy and bouquet driven this wine is as fun to look at as it is to drink. Served best at cellar temperature aka a light chill.” -Winemaker, Jay Nunez