The state of our domestic wine scene is worse, in respect to natural wines, than I thought when I began this quest. I did not think that I was seeking something that would allude me to this extent. If you are out there I pray that somehow you will find me. These are the wines I am seeking...
- Yielding less than 5 tons per acre
- Grapes harvested before sugar levels reach 24 brix (unless you are creating a late harvest wine)
- Fermentation started naturally
- No additives (cultured yeast, So2, malolactic bacteria fine in small amounts)
- No alterations
- Minimal So2
- Family owned and operated
- Farmed with a respect for the land
- Minimal oak influence
- Owner involved in all aspects of wines life
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