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We are proud to farm some of the oldest Gamay plantings in North America. Our biodynamically farmed Gamay Noir vines grow at the base of our vineyard, roughly 350 feet in elevation. We ferment our Gamay in the traditional method of Beaujolais vignerons by leaving the grapes on their stems and sealing the fruit in a concrete tank. Our Gamay undergoes whole cluster, carbonic fermentation before being racked to neutral French oak barrels. We raise the wine for a short 10 months before bottling the wine without fining or filtering.

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