This light, dry red wine is a unique blend of grapes and winemaking styles that is meant to be served cold.

Grown with intention on slate derived gravel and sand soil, the grapes in this bottle were hand tended and hand harvested. We use techniques both ancient and modern to bring you a sense of the season, the land and the people who farm it.

• 68% Petite Pearl, direct pressed rosé.
• 23% Field blend of Marquette, Crimson Pearl, and L’Acadie Blanc. Crushed and fermented on the skins. Extended maceration of 55 days before pressing.
• 9% Field blend of L’Acadie Blanc and St. Pepin. These two white grapes were cold soaked for 24 hours, pressed and fermented cool.

Spontaneous fermentation, unfiltered, unfined. Made in stainless steel. Just grapes.

Each lot of field blended grapes was harvested separately based on maturity, with the final wine blend in mind.

I love the complexity of Petite Pearl, with its dark fruit and savory qualities. As a rosé, it also keeps an exciting freshness.

I wanted some deeper, extracted notes to the wine too. Ethan showed me many years before that using spontaneous fermentation and very long maceration times with these grapes could extract tannin and complex flavors from the skins and seeds. So Marquette and Crimson Pearl were chosen to bring some depth. I decided to add some L’Acadie Blanc to this red blend just because I love it, and was curious about what it could bring to the party.

Lastly a smaller lot of L’Acadie Blanc was picked the same day as St. Pepin and blended together. My thought here was of creating some tension in the wine, keeping it interesting.

After each lot was fermented separately in steel, they were blended together.

The result is a dry, light red wine that is meant to be enjoyed cold. To me, its is complex and simple at the same time. The aromatics, acidity and mouthfeel are a perfect match to a wide variety of foods. Grab yourself some provisions from the fields, forest and waters around you to enjoy with this chilled red wine. We hope that it will give you a sense of our season, the land, and the people who farm it.

Winemaking Team
Ethan Joseph & Tyler Rushton