2024 Barbichette, Oui Non Rouge, Seneca Lake, New York Vinho Verde Whole cluster fermentation with no

Whole cluster fermentation with no additives

"Le Bout du Clos" is entirely made from Pinot Noir from Ambonnay

The 2021 cuvée has the cranberry-like more tart fruit flavors that we always hope for in the Santa Cruz Mountains differentiating it from the more strawberry cola flavors of the North Coast and darker more blueberry flavors found further south

Maturation: 10 months in stainless steel

that I can be myself with

2024 Barbichette, Oui Non Rouge, Seneca Lake, New York Vinho Verde Whole cluster fermentation with noChardonnay and merlot macerated together in whole clusters for 10+ days, slightly later picks of pinot noir and seyval blanc macerated together for two weeks before being pressed off. Blended into a neutral 40hL oak foudre for the remainder of fermentation and levage, and bottled in March of 2024.