Inspired by the great (and highly underrated) blended wines of Burgundy, our Passetoutgrain is produced from a co-fermented blend of Pinot Noir and Gamay sourced from the iron-rich basalt soils of Seven Springs. All fruit is farmed organically, biodynamically, and is LIVE certified sustainable. Cooler weather conditions in 2019 allowed for slower ripening of fruit, which in turn, led to high-toned, aromatic wines loaded with complexity. On the palate, this wine shows punchy flavors of ripe cherries, wild red fruits, black pepper, potting soil, and a touch of sweet spice. Lively acidity and smooth, nearly absent tannins lead to a zesty and refreshing finish. We recommend serving this wine chilled for maximum enjoyment.
Our Passetoutgrain was produced using whole-cluster carbonic and native yeast fermentation followed by eight months of aging in barrique. Only 595 cases were produced.