Cru Beaujolais meets Chinon. The ultimate summer red wine. Light-bodied, aromatic, and even chillable, but with intense fruit from the carbonic maceration, along with decent tannic structure and an underlying earthiness. Only 130 cases made.

Skin-contact Pinot Gris from Underwood Mountain. Whole-cluster natural fermentation on the skins for 25 days. The Reserve bottling is from a single neutral French oak barrel that was aged for an extra year (18 months total) before being bottled. Try pairing with spicy shrimp or Phad Thai. 27 cases bottled. 

A singular Sauv Blanc coming from a Field Blend of 8 clones of the grape. Inspired by Sancerre, but reflecting the unique terroir at Red Willow vineyard. Neutral French oak barrel fermented. More lemon than grapefruit. Crisp, medium-bodied and textured by the skin contact and barrel fermentation. We've been working with the vineyard since 2011 and the 2023 is one of our best vintages. Delicious. Pairing suggestion: Asparugus soup, oysters, salads.

White wine from Cabernet Franc. Whole-cluster cabernet franc given a brief period of skin-contact and pressed into tank for fermentation on indigenous yeast. Medium acidity with flavors of pear and thyme. Reminiscent of the 2021 vintage.

From the vineyard that we started with in 2011.  Mostly destemmed whole-berry fermentation with 20% whole-cluster. Bright raspberry and rhubarb, light on its feet, but with an earthiness, medium plus acidity and underlying tannic structure. Versatile food pairing wine, especially with beef, roast chicken, and tomatoes. 

Our Dineen Cot is a 100% whole cluster wine that was initially inspired by the Clos Roche Blanche vineyard and wines in the Touraine region of Loire Valley. The early pick date, the partial carbonic treatment for fermentation, and the terroir of Dineen vineyard all combine together to take this wine on its own journey and have it come out as something old-world, exotic, and entirely unique.