White Wine

Single vineyard, hand-harvested, 24 hours skin-contact. Fermented in used french oak, partial malo, 7 months on lees. Lots of acidity, green apple, wet stones, salt, twangy finish.

Biodynamic sparkler from Alsace made from Pinot Gris, Pinot Blanc, Pinot Auxerrois, & Chardonnay. Silky, floral, limestone-chalky, touch of leafy, tropical notes emerge, then subtle toast on the finish.

For the math lover? Hand-harvested Garnacha Blanca from 60+ yr old vines; 6 months in French oak. Apples, pear, melon; lightly creamy texture with lemony acidity & hints of herbs. Pair w/fish, veggie pasta, chicken, pork loin w/rosemary & thyme...

Very lively, mineral-driven, lime zest, stones, crisp green apple. Lots of acidity that mellows out with air, broadening the palate.

From the Rüdesheimer Drachenstein, where the pure quartzite soil lends a saltiness to the orange citrus-flavors, and balances the acidity and sugar.

Barrel fermented with indigenous yeast and aged in 50% new oak, and undergoes malolactic. It is balanced between rich fruit and zippy acidity. Vanilla and baked apple on the nose give way to tropical notes, then orchard fruit on the palate.

Organic orange wine from Bordeaux. Delicately spicy, herbal, autumnal wine with citrus oil notes and a mouth-watering, saline finish. And a cute label to boot. 3 mos on the skins, no sulfur.