A rich, yet fresh, style of Pinot Gris with vibrant aromatics and varietal pear characters. We picked relatively late in the season for fruit intensity balanced with gingery spice and fresh acidity.
Vibrant Shiraz fermented wild with a high percentage of whole berries, resulting in a medium bodied wine with fresh acidity, bright fruits, peppery spice and balanced savoury notes.
Nero d'avola from McLaren Vale, where it thrives due to its suitability to the warm conditions. We made this fresh, vibrant style by only destemming the bunches, leaving a high amount of whole berries in the ferment. Darker plum and blackberry characters from the older part of the vineyard are balanced with juicy strawberry and rhubarb from new plantings, and a bit of peppery spice all around.
A blend primarily of Elvira and Riesling, picked early and some made into piquette for naturally low alcohol and a bit of texture. We used unfermented juice for tirage instead of adding sugar, and stopped the secondary fermentation early to leave balanced residual sweetness. At 8% ABV, it's full of juicy peach and apple characters with chalkiness and fine tannins.
Riesling from several vineyards in the Finger Lakes, fermented wild and aged on lees for ten months. High-toned citrus and steely notes on the nose meet a rich, bone-dry palate with good fruit intensity and racy acidity.
Grenache made in a vibrant style with very little oak influence. Juicy cherry and plum flavours are balanced with spicy white pepper, a bit of savoury complexity and fresh acidity. Fermented wild in 1-tonne picking bins, we incorporated some carbonic maceration and whole berries for pretty aromatics, lifted fruit and a soft mouthfeel.
Cabernet Sauvignon destemmed and crushed for more extraction, blended with Tannat handled quite gently with full carbonic maceration to push the bright fruit spectrum and soft tannins. Dark cherry and black currant characters are balanced with hints of green peppercorn and dried herb.
100% Riesling juice fermented wild on fresh Cabernet Franc skins before aging in old French oak. Citrus characters and fresh acidity from the Rizza [Aussie slang for Riesling] meet darker fruits and soft tannins from the Cab Franc skins. Some may ask why, but we say why not!
Chardonnay fermented partially in older French oak and partially in stainless steel, before aging on lees for ten months. White nectarine and floral aromas from the unoaked portion are balanced with subtle oak, creamy texture and crisp acidity on the finish.
Rosé made from Cabernet Franc [80%] and Marquette [20%], both grown on Keuka Lake with plenty of leaf-plucking during the season to ensure optimal sunlight and ripening. Cabernet Franc brings strawberry characters, spice and high-toned aromatics to the blend, while the Marquette [a high-quality French-American hybrid] contributes body, acidity and darker red fruits.
Finger Lakes Riesling picked with some 'noble rot' botrytis, concentrating the grape sugars and contributing to richness on the palate. Bright aromatics and tropical fruit characters keep the palate fresh, with racy acidity balancing the natural residual grape sugars left in the wine.
Vidal with juicy peach and melon characters into the tropical fruit spectrum, balanced with pretty florals and beeswax. We picked the grapes into early winter after the first snows for a rich and concentrated late-harvest wine, and stopped the ferment early for a naturally semi-sweet style with high-acidity to match.
A rich style of Gewürztraminer with classic floral characters and intense fruit. It’s a thick-skinned variety that birds love - so netting is particularly important in the vineyard. This was picked fairly late in the season and spent 48 hours on skins for added texture, before fermenting wild. We stopped the ferment early to leave a touch of residual sugar, balanced on the palate with varietal spice.
Riesling is well suited to lower alcohol styles with its racy acidity, fine tannins and good flavor concentration. This one was sourced from several sites in the Finger Lakes and picked early for fresh acidity and lower natural alcohol. White flower aromas, zippy citrus characters and balanced residual sugar make for a refreshing and delicious Rizz [Aussie slang for Riesling].
Pinot Noir destemmed and fermented wild with a high percentage of whole berries, resulting in aromatic and juicy fruit characters balanced with earthiness, fresh acidity and spice. A couple different clones of Pinot from Seb's uncle Bill's vineyard come together for a delicate yet concentrated wine. 115 brings bright cherry notes to the blend while MV6 contributes riper fruit and a bit of meatiness.
A play off the classic Shiraz Cabernet blend, but in no way typical. Cabernet Sauvignon from three distinct regions centers the blend with a combination of brightness and richness of fruit with its subtle herbal edge and good tannin structure. This is balanced with richness from Adelaide Hills Shiraz, acidity and spice from Adelaide Hills Petite Sarah and bright red fruits from juicy McLaren Vale Barbera.
An elegant style from a cooler vintage, with zippy acidity and classic varietal characters. A high percentage of whole berries in the ferment pushed the bright red fruit spectrum, while tannins and peppery spice were slowly extracted as the berries broke down prior to pressing. Wild ferment. Unfined. Unfiltered.