lemon curd, sea salt, coriander

inspired by our time in the South of France in a small fishing village called Cassis. we were obsessed with the whites from this corner of the world. mineral. bright. fresh. textured. these wines transport us seaside and breathe some serenity into our souls.

all grapes are were picked for acid. native yeast and bacteria. vermentino was destemmed, then cold soaked for 3 days, pressed, fermented in concrete. chenin blanc and roussanne were crushed, pressed, and fermented in neutral barrel. all wines underwent malolactic fermentation, then aged on lees for 10 months in barrel and concrete. bottled unfined and unfiltered. 70 cases produced.

artwork by Jennelle Lynn. shop this specific print here